Column

若ひじき

How is Young Hijiki different from others?

Have you ever wondered about the different types of hijiki and their distinct characteristics? Sea Vegetable brings you a unique hijiki series, unl...

とさかのり

Chef Okada's Tosakanori Journal

Have you ever come across a stunning red seaweed on your coastal walks? If so, you’ve likely seen Tosakanori! This vibrant seaweed belongs to the C...

すじ青のり

Omayu's Seaweed Journal - Difference between Aonori & Aosa ~

What's the difference between "Aonori" and "Aosa"? Aren't they just different names for the same thing? I bet many of you have thought that.But act...

はばのり

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...

はばのり

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 ...

若ひじき

Chef Okada's Hijiki Journal (Sakura)

Young Hijiki Sakura (Salted) This type of hijiki is harvested at its young stage, and lightly boiled and preserved with Sakura petals(...

若ひじき

Chef Okada's Hijiki Journal (Yuzu Citron)

What comes into your mind when you think about Hijiki seaweed? Most of you might think of hijiki used as a simple side dish. But actually ther...

すじ青のり

Chef Okada's Suji-Aonori Journal

Sea Vegetable's partner chef, Daisuke Okada from Sumeshiya, has shared some tips on delicious ways to enjoy "Dried Suji-Aonori." Be sure to check i...