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Member's Interview

インタビューシリーズ「未来の海藻のつくり方」：VOL.4

シーベジタブルに関わるさまざまな人に話を聞くインタビューシリーズ「未来の海藻のつくり方」。第四回目は、シーベジタブルで海藻を研究する新北成実に話を聞きました。

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Member's Interview

The interview series "Creating the Future of Seaweeds" offers exclusive insights from a variety of specialists involved with Sea Vegetable, reveali...

Member's Interview

Interview Series: "Creating the Future of Seaweed" – VOL.3

For our third interview, we sat down with Chihiro Teramatsu, a manager at Sea Vegetable. Since joining in 2020, Teramatsu has engaged in countless ...

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【Handeling Store】Higashi Mukojima Coffee Shop / Sumida-ku, Tokyo

Loved in Tokyo’s Traditional Downtown 〈 Higashi Mukojima Coffee Shop〉 "Time 時間" "Place 空間" "Companionship 仲間" These three '間 Ma' (connections)...

Member's Interview

Interview Series: "Creating the Future of Seaweed" vol.2

As our second interview series, we sat with sushi chef Daisuke Okada to delve into his insights and innovative approa...

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Seaweed in the Spotlight: Sea Vegetable's Global Culinary Impact

Sea Vegetable seaweed has found its way into the kitchens of over 30 Michelin-starred restaurants worldwide as well as local eateries, loved by che...

Member's Interview

Interview Series: "Creating the Future of Seaweed" vol.1

As our first interview series, we spoke with Shogo Arai, who has dedicated nearly 50 years to the study of seaweeds.

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シーベジタブルの海藻

陸上栽培と海面栽培により、全国各地で海藻の研究と生産に取り組み、「食べられてきたけど採れなくなった」「美味しいけど食べられてこなかった」海藻を、レストランやホテルといった事業者を始め、生活者に向けて販売しています。

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Surprising Health Benefits of Seaweed

Seaweed" is packed with essential nutrients for us. Not only is it low in fat and healthy, but it is also rich in dietary fiber, minerals, vitamins...