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みりん

Salted Mirin Seaweed Enjoyed with Irizake Seasoning

Let's dive into a delicious suggestion from our team: pairing Mirin with a seasoning called "Irizake." Stay tuned as we explore the fantastic ...

みりん

Seaweed Cyclopedia: Recommendations for using " Salted Mirin".

Sea Vegetable's "Salted Fresh Mirin" offers a unique culinary experience with its crispy surface and chewy texture that turns delightfully succulen...

もずく

How is Sea Vegetable's Mozuku Seaweed different?

Mozuku is also well known in the seaweed world, and many Japanese people have once spoken. You can get it at supermarkets and convenience stores, a...

その他

[Notice Regarding Attached Substances and Shape of Naturally Harvest Seaweed]

This article explains about the occasional attachments found on our seaweed products. Sometimes, seaweed might have natural attachments, but they'r...

青のりふりかけ

Kaneshichi Shoten / Yusuke Sezaki's passion for bonito flakes

Introducing an interview with Yosuke Sezaki, the fourth-generation owner of the katsuobushi (dried bonito flakes) shop "Kinshichi Shoten" in Makura...

その他

Get to Know Us

Through seaweed, people and the ocean are made sound. Sea Vegetable was founded in 2016 by Jun Hachiya and Yuichi Tomohiro, with a vision of creat...

はばのり

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...

とさかのり

Omayu's Seaweed Journal ~Tosakanori ~

If I had the opportunity to redo my school summer research project, I would definitely choose "Tosakanori" as my research topic! That's h...

若ひじき

A new type of Baby Hijiki in Sea Vegetable

From the person who picked up the seaweed hijiki series"This is" Bud Hijiki ", right?"I often ask, but in fact, I use a slightly different hijiki.I...