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Sea Vegetables

Exploring the Essence of Suji-Aonori by Sea Vegetable

Sea Vegetables

Exploring the Essence of Suji-Aonori by Sea Vegetable

In the world of seaweeds, one stands out with its exceptional delicacy and refreshing aroma – Sujiaonori, renowned as the most luxurious and fragra...

Sea Vegetables

Savoring the Unique Texture of Mozuku with Mentsuyu seasoning

Discover the delightful world of seaweed with Chef Okada's guidance! In this edition, we will explore the nutritious Mozuku seaweed, perfect for th...

Sea Vegetables

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 ...

Sea Vegetables

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...

Sea Vegetables

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...

INTERVIEW

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...

Sea Vegetables

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...

Sea Vegetables

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...

Sea Vegetables

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...

Sea Vegetables

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...

Sea Vegetables

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...

Sea Vegetables

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...

Sea Vegetables

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 ...