Seaweed Cuisine Networking Event 2022.Oct.4th

We recently hosted an exciting Seaweed Cuisine Networking Event with our partner chef, Daisuke Okada from Sumeshiya (Sushi Shop). Known for his expertise in sushi and his innovative approach to seaweed cuisine, Chef Okada has been exploring ways to showcase the brilliance of our seaweed products.

This event was a fantastic opportunity for culinary professionals and food researchers to dive into the world of seaweed and discover its potential in cooking. Chef Okada led a demonstration on how to incorporate seaweed into various dishes, providing valuable insights and inspiration.

Event Highlights:

  • Introduction by Sea Vegetable Co.: An overview of the current state of the seaweed industry and our company’s role.
  • Cooking Demonstration: Chef Okada showcased the unique characteristics of seaweed and its applications in cooking.
  • Tasting: Participants enjoyed a variety of seaweed-based dishes, including some brought by attendees, and got a first taste of our new seaweed fermentation condiments.
Seaweed food exchange meeting menu　
EVENT MENU
▼No.1　Seaweed salad/Tosakanori and Squid Koji Coriander Somen Noodles
Tosakanori seaweed salad
Pakchi somen of Tosakanori and squid koji
▼No.2　Sesame Mackerel with Suji-Aonori SeaweedSesame -tailored in blue glue
▼No.3　Atsuba Aosa Seaweed TempuraAtsuba Aosa's tempura
▼No.4 Suji-Aonori Satsuma-age (Fried Fish Cake)Sushi Blue Satsumae

▼No.5　Hondawara Seaweed Keema Curry with Habanori sprinkles As a Kasurimetti in Hondawara's Keema Curry

▼No.6　Mozuku Chicken RamenMozuku chicken ramen

▼No.7　Mirin Pickles, Black honey and Kinako (Soy Beans) powdered MirinMilin pickles


\ Special /
No.8　Seaweed Fermented Seasoning "Aonori Shoyu (soy sauce) / Suji-Aonori Miso Paste"

Featured by Chef Chiho Asahina:

  • Tosa Seaweed and Green Lemon Velvety Dressing Salad
  • Zeppole with Three Types of Seaweed

At the event, we served nine seaweed dishes, including our signature "Suji-Aonori", and introduced the much-anticipated seaweed fermentation condiments. This innovative product blends traditional seaweed and fermentation techniques to create unique flavors, and it will be available soon!

 

Seaweed fermented seasoning

The event was a wonderful success, with 26 participants—both in-person and online—enthusiastically exploring the versatility of seaweed. It was inspiring to see everyone’s curiosity and passion for seaweed cuisine.

We’re committed to expanding the world of seaweed and will continue hosting such engaging events. Stay tuned for updates on our upcoming events by subscribing to our newsletter through the Sea Vegetable Co. online store.

 

Explain the current status of seaweed / sea and seaweed

Thank you to everyone who joined us, and we look forward to more delicious discoveries together!

Photo from the Event

We’re sharing a glimpse of our gathering, where we had a great time exploring seaweed dishes with all attendees!

Seaweed food exchange meeting photo photo

※A total of 26 people, including online customers, have participated!
(The photo is a group photo with some people.)

2022.Oct.4th

＞Click here to read the past records of the Seaweed Cuisine Networking Event