Panasonic Group Hosts Seaweed Ingredient Tasting Event

In March 2024, a tasting event featuring seaweed dishes was held at EXL (EX Lab) in the Panasonic Holdings (PHD) headquarters located in Nishimon, facilitated by Sea　Vegetable.

EXL serves as a collaborative space where innovators from Panasonic Group, along with external partners, create new value together. The tasting event saw participation from various members of PHD's technical department and those exploring food-related initiatives within the group, including the Group CTO, Mr. Tatsuo Ogawa. Seaweed dishes prepared by Chef Okada Daisuke, a partner chef of Sea Vegetable, were served during the event.

Panasonic Group's Commitment to Sustainable Seafood

Panasonic Group's employee cafeterias have been promoting the adoption of "Sustainable Seafood," seafood harvested or farmed using sustainable methods that consider resource management, environmental impact, and social responsibility. Between fiscal years 2019 and 2022, a total of 110,584 servings of sustainable seafood were consumed by Panasonic Group employees.

This tasting event aimed to garner interest in Sea Vegetable's activities and explore the possibility of incorporating seaweed into Panasonic Group's employee cafeterias.

Seaweed Tasting Event

Chef Okada presented a variety of dishes using seaweed, including sautéed white fish with dried green seaweed, tempura with fresh green seaweed, namul (Korean seasoned vegetable dish) with mirin, rice balls with young hijiki seaweed, and warm mozuku seaweed soup.

Raw Suji-Aonori Tempura

Tosakanori Salad

Young Hijiki Onigiri, Tosakanori Mnetai, Suna Tuna, Mozuku Soup

Introduction to Sea Vegetable's Initiatives and Discussion between Both Companies

Mr. Hirokazu Tomohiro, Co-CEO of Sea Vegetable, explained Sea Vegetable's activities and future prospects, followed by an exchange of opinions between Panasonic members.

Members from the technical department offered technical ideas related to production challenges, which provided valuable insights for Panasonic Holdings as they explore Nature-Positive initiatives. 

*Nature-Positive initiatives aim to restore nature by halting and reversing biodiversity loss (Source: Ministry of the Environment ecojin).

Envisioning the Future of the Ocean with Sea Vegetable

Since its establishment in 2016, Seavegtable has gathered a diverse group of specialists, including experts who have been conducting seaweed collection and classification in Japan's seas for over 40 years, researchers engaged in seaweed seedling production, and specialists in water quality and nutrient analysis. Together with external researchers, they collaborate across disciplines, from basic seaweed research to the establishment of cultivation techniques.

Sea Vegetable's seaweed products are used by over 30 Michelin-starred restaurants worldwide, as well as casual dining establishments such as izakayas, cafes, bakeries, and hotels. Furthermore, the company provides seaweed as an ingredient to leading food companies in Japan. As seaweed cuisine culture continues to evolve, Sea Vegetable foresees an increase in seaweed producers and expansion of seaweed cultivation areas, leading to the proliferation of seaweed habitats.By creating and maintaining seaweed-rich habitats for extended periods, Sea Vegetable aims to enrich marine ecosystems.

Sea Vegetable collaborates with local fishermen and welfare facilities to ensure stable seaweed production and cultivation. Feel free to reach out for site visits, lectures on marine topics, or to discuss training programs related to seaweed production.