Column

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...

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...

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

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...