[Sales start on May 12 (Fri)] Deliver the freshly harvested "raw feeling and saucy"/Sea Vegetable ~ Vol.15 ~

[Delivery date: May 12, 2023]
The summer has passed, and the summer is on the calendar.
The refreshing blue sky and wind make you feel refreshed.

Many people are planning BBQ and picnics in this season, which is said to be the easiest to spend in the year?

That versatile seaweed, which is surely useful for such a scene, has resumed sales.

● The versatile seaweed “raw and Sakaori”, which can be used for cooking and sweets, resumes sales!

● May event store opening information ①
5/21 (Sun)/May 28 (Sun) tokyotokyo.delicious.museum2023

● May event opening information ②
5/20 (Sat) -5/21 (Sun) SANCHA HAVE A GOOOD MARKET !!!

● Magazine publication information
DISCOVER JAPAN June issue "How to make a loved brand."

▼ All -purpose seaweed that can be used for both cooking and sweets
The sale of "Raw and Kanori" has resumed!

Sea Vegetable members were also looking forward to resale.
A fun seaweed "Tosakanori" with a different color and texture of the ingredients and cooking methods to match.

What should I put in today's salad?

Even if you forget to buy tomatoes, you can feel safe if you have a bright red color of the tosakanori.
The usual salad is gorgeous in an instant. One of the pleasures is that the texture is different from vegetables.

It is one of the seaweed that you would like to try last year and know the charm of Tokanori, or if you have not yet eaten it.



\ Various dishes by taking advantage of individuality /
  Shiozura student and Sakanori
  Purchase from here

 ▶︎Recipes using Tosakanori are also updating!



5/21 (Sun) POP-UP/May 28 (Sun) Seaweed exchange meeting will be held

What would you answer if you were asked about Tokyo's "delicious things"?
Tokyo, a town where diverse foods from all over the world gather and develop, and the unique food culture continues to be born.

Sissing the splendor of Tokyo's food to Japan and overseas

While the delicious experiences created by the chefs are held at various venues in Tokyo, Seabejitable will participate in POP-UP & Talk Show and the “Seaweed Exchange Meeting” for one day only.


[POP-UP & Talk Show]

In addition to picking up some products handled at the online store and purchasing them, a talk show will be held to the charm of seaweed by Tomohiro and movie director Hasegawa, the co -representative co -representative, Tomohiro.

There is still more fun information!
Please check it out as the official SNS will be updated at any time.

Sunday, May 21, 2023 11: 00-18: 00 (L.O.17: 30)
*The talk show is 15: 00-15: 30

Ariake venue
Inside the symbol promenade park(Stone and light square)
3-7-7 Ariake, Koto-ku, Tokyo 135-0063 East Promenade

▶ ︎ For detailsHerefrom

[Collaboration event "seaweed exchange meeting" by two famous chefs]

This special project is full of local participation.

Online participation is being accepted at any time.
The application deadline is until 23:59 on Saturday, May 27
We look forward to your participation.

May 28, 2023 (Sun) 13: 00-16: 00

▶ ︎Local participation: 4,500 yen (tax included)
* Local participation is full
(9 seaweed dishes with tasting / limited 32 people)

▶ ︎ Online participation: 1,500 yen (tax included)
(Viewing+seaweed with 2 seaweed products)

▶ ︎ Online participation: 500 yen (tax included)
(Only viewing)

▼ 5/20 (Sat) -5/21 (Sun)
We will open a store on SANCHA HAVE A Goood Market !!!


Setagaya and the market where good local things gather and intersect.

With a wide variety of shops, such as foods and natural wine made from pesticide -free ingredients, the Seabejitable has also been decided to open a store.

Please go to a market filled with the dazzling season of fresh green "Delicious".

2023 May 20 (Sat) -21 (Sun) 11: 00-17: 00
* Rainy weather, stormy weather cancellation or postponement

Sangenjaya Fureai Square
2-7-17-1 Taishido, Setagaya-ku, Tokyo 154-0004

▶ ︎ For detailsHerefrom

Published in "How to make a loved brand."

In the June issue of Discover Japan, "How to make a loved brand" released the other day, we introduced the Sea Vegetable initiatives on eight pages.

I would be glad if many people could see it.