About "Living with the Sea"

The project "Living with the Sea" aims to address marine resources and environmental issues. Collaborating with various companies and brands focused on these themes, we will offer special collaboration menus in dining establishments, sell products, and host workshops. During the event, you can enjoy menus featuring Sea Vegetables' seaweed at several participating stores.

Special Collaboration Menus■800°DEGREES ARTISAN PIZZERIA

Edomae Suzuki Bresaola with Suji-Aonori "Seaweed" Dukkah Spice (Dinner only)

■800°DEGREES CRAFT BREW STAND

SEAVEGETABLES Curry with Grilled Tsukihi Shellfish and "Suna" Achar (Lunch only)

■2416MARKET PASTA&

Oriental Cream Pasta with Seaweed and Oku Oyster (Includes seaweed salad, Suji-Aonori cheesecake, and a drink set)

■.17 Café

Seaweed and White Chocolate Rare Cheese Crepe

 

Event Overview

 

Project Name: Living with the Sea

Event Period: July 18th (Thu) - August 31st (Sat), 2024

Location: 2416MARKET Area, 6th Floor, NEWoMan Yokohama

For Details: Please check the official website for business days and hours.

 

 

Product Sales

During the event, Sea Vegetables' seaweed will be available for purchase in the 2416MARKET area. Additionally, products from companies addressing marine debris and environmental issues will also be sold.

The 7 Rare Types of Seaweed in the Collaboration Menus

The seaweed provided by Sea Vegetables is rich in dietary fiber, minerals, vitamins, and proteins. The collaboration will feature seven rare types of seaweed, including suji aonori and tosaka nori, which have become scarce due to environmental changes.

Environmental Impact and Sustainable Cultivation

In recent years, rising sea temperatures have prolonged the active periods of fish like the rabbitfish and sea urchins that feed on seaweed, causing significant grazing damage and reducing seaweed beds across Japan. Sea Vegetables is dedicated to researching and reviving these endangered seaweed species through environmentally friendly land and sea cultivation, introducing new ways to enjoy seaweed.