オープンに先駆けて挑戦しているMakuakeプロジェクトでは、完成したお店を「利用する」だけでなく、皆さんにシーベジタブルの取り組みや海藻の魅力をより深く知っていただくための、いくつかの関わり方（リターン）をご用意しました。
なかでも今回は、食と現場、それぞれの視点から関わることのできる【フーディー】と【フィールドパートナー】の2つのパスをご紹介します。
Sea VegesIncludes the right to participate in the "Seaweed Sushi Special Night" by sushi artist/seaweed cuisine researcher Daisuke Okada, who supervises the food at the stand.
This is a special pass that allows you to explore the depth of seaweed through a food experience and experience the background and way of thinking behind the creation of seaweed dishes.
This pass is for those who are interested in the sea and production sites. Visiting a cultivation base in Nishiizu, seaweed researcher Shogo Arai, Pizza 4P’s members,Sea VegetableIncludes fieldwork where you can experience with all five senses the environment and circulation in which seaweed grows with production members.
A unique field experience that satisfies the intellectual curiosity of adults.
And,Sea VegesFriends Pass's [Wakadanna] and [Oldanna] passes include the experiences of both [Hoodie] and [Field Partner] introduced here.
We offer this as an option for those who wish to participate individually as well as use it as a learning opportunity for teams or organizations.
“Eating, knowing, and being involved”
While connecting each perspective,Sea VegesI would be happy if you could join us to witness the beginning of the stand.
