The seaweeds of SEA VEGETABLE

SEA VEGETABLE is engaged in seaweed research and production across Japan through land-based and sea-based cultivation. We handle a wide range of seaweed varieties that were once eaten but can no longer be harvested and those that are delicious though they have never been widely consumed.

Our products are offered to restaurants and hotels, and other food businesses, as well as individual customers.

Suji-Aonori (Raw)

Raw Suji-Aonori is rarely available nationwide, but utilising underground seawater, it can be produced consistently throughout the year with land-based cultivation methods. Compared to its dried form, it has a vivid, beautiful green colour and a silky, soft texture. Deep-frying it brings out the natural aroma of Suji-Aonori.

Suji-Aonori

This variety of Aonori is said to be the most fragrant. By cultivating Suji-Aonori in clean underground seawater and drying it while it is still fresh, the delicate and refreshing original aroma of Suji-Aonori can be enjoyed while also reducing off-flavour. Data indicates that the concentration of the main aromatic compound is up to 4.57 times higher than other products.

Atsuba-Aosa 

Aosa is known as a speciality of the warmer regions of the Pacific coast and Kyushu region. Typically associated with a single layer, thin and delicate variety known as Hitoegusa. In contrast, Atsuba-Aosa has a substantial thickness; its slightly bitter flavour and fresh, green aroma create a more complex flavour profile that pairs well with dairy products such as butter, cream, and also dashi.

*Hitoe stands for one layer; gusa refers to grass. Atsuba translates as thick leaf

Habanori 

Popular in Chiba, Shizuoka and Mie. It has a unique, addictive bitterness and a slightly grassy aroma that cannot be found in any other seaweeds. Habanori pairs well with fermented foods such as butter and cheese, or ingredients with strong flavours. We also recommend using them like herbs and spices.

Young Hijiki 

Hijiki is a common variety all across Japan. But unlike any other marketed Hijiki products, we handle a particularly rare form: young shoots. As they are briefly blanched and dried immediately after harvesting, you can enjoy a fresh, crisp texture that sets them apart from standard Hijiki. Besides, this processing method helps our Young Hijiki preserve all the natural nutrients.

Tosakanori

Although it used to be harvested in the Kyushu region, its population has declined substantially, now listed as Near Threatened on the Ministry of the Environment’s Red List (as of May 2022). Tosakanori stands out among red algae by its colour and texture. It melts once heated, allowing one to enjoy changes in its texture and shape by the cooking method.

Mirin 

This elusive seaweed is once harvested in Kyushu region—a now-rare type of seaweed. It is so delicate that it can only be kept fresh for a few hours when it is raw. Therefore, we salt-cured it immediately after the harvest to preserve its freshness. Mirin is characterised by its texture: crisp, crunchy on the outer layer, and soft and mellow inside.

Mozuku 

Around 99% of the mozuku sold in Japan is Okinawa mozuku, even though there are more than 10 species of mozuku that grow naturally along Japan's coastline. Ours is a rare native variety that has been hidden from the wider market. It is exceptionally smooth and has a slippery texture, thick and noodle-like strands, giving each bite a satisfying chew. Prepared fresh without added seasoning, so you can enjoy it your own way.

Suna 

Suna is from the Ogonori family and has been a beloved seaweed in Okinawa, including Ishigaki Island. Its unique texture is crisp, unlike any other ingredient. It goes well with salads and cold starters; surprisingly, the crisp texture remains even after cooking, making it an ideal ingredient for tempura and other fried dishes.

*Currently available exclusively for wholesale and food service customers.


Contact us

We accept a variety of consultations, including communication and development projects through seaweed. Please feel free to contact us.


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