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How to incorporate Habanori in your dish / Shui Ishizaka

Getting to the Heart of the Ingredients: Exploring the Charm of Habanori, as Revealed by Chef Ishizaka, SEA VEGETABLE's Culinary Development Specia...

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Sushi Chef Okada's Complete Guide of "Habanori!" Vol.3

Introducing the Seaweed Spotlight Series by our partner chef, Daisuke Okada! For those who've discovered the charm of Habanori in our previous post...

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SUSHI CHEF OKADA'S COMPLETE GUIDE OF "HABANORI"! VOL.2

It's time for another installment of our seaweed exploration series with our partner chef, Daisuke Okada! Following on from our last post, today we...

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Unforgettable hometown Ozoni with Habanori Seaweed

The holiday season is filled with plenty of opportunities to indulge in delicious food! When you think of New Year's food, what comes to mind for y...

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Habanori rice Journal

On the left is dried Habanori, and on the right is the toasted version. Toast the Habanori in a 200°C toaster for about 20 seconds un...

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Chef Okada's Habanori Journal Vol 1

Sea Vegetable Company's partner chef, Daisuke Okada, is here with a thorough introduction to Habanori seaweed! We'll explore its ecology and ...