【Osaka-Kansai Expo 2025】 Shui Ishizaka Joins Kundo Koyama’s Signature Pavilion “EARTH MART”
The 2025 Japan International Expo (Osaka-Kansai Expo) will feature the "Signature Project", a central initiative comprising themed pavilions and events led by 8 distinguished producers from various fields. Among them, producer Kundo Koyama will helm the pavilion “EARTH MART”, which explores the theme of “Weaving the Threads of Life.”
EARTH MART is a visionary supermarket designed to inspire reflection on the sanctity, responsibility, and joy of eating. The pavilion invites visitors to reimagine the future of food through shared experiences that celebrate the importance of nourishment and life. A cornerstone of this pavilion is the “EARTH FOODS 25”, a curated list of 25 Japanese ingredients and culinary innovations selected by leading experts to share Japan's rich food culture and wisdom with the world.
What is the EARTH FOODS 25
EARTH FOODS 25 is a curated list of Japanese foods, ingredients, and culinary wisdom selected by leading experts. These ingredients reflect Japan's heritage and innovative spirit, offering ideas to improve global food culture and address environmental challenges.
＜Notable selections included in EARTH Foods 25＞
1. Rice Flour / 2. Mochi / 3.Soy Milk / 4. Freeze-dried Tofu (Koya Tofu)/ 5. Sweet Bean Paste (Anko)/ 6.Daikon Radish /7.Wasabi /8. Sansho Pepper /9. Kampyo (Dried Gourd Strips) /10. Konjac /11. Matcha/ 12. Citrus Varieties (Yuzu, Sudachi, Kabosu, etc.) /13. Pickled Ume (Umeboshi) /14. Shiitake Mushrooms (Fresh and Dried) /15. Kombu Wakame / 16.Nori /17.Agar (Kanten) /19.Pufferfish /20. Surimi /21. Katsuobushi (Dried Bonito Flakes) /22. Koji and Starter Cultures /23. Japanese Sake & Mirin / 24. Soy Sauce and Miso/ 25. Pickled Vegetables
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As a maritime nation with a coastline rich in biodiversity, Japan has long cultivated a vibrant seaweed and fermentation culture. Once dismissed as mere "seaweed" (seagrass), seaweed is now celebrated globally as "Sea Vegetables" for its culinary and environmental potential. Japan's waters are home to over 1,500 species of seaweed, and its centuries-old traditions offer a wealth of knowledge on how seaweed can contribute to a sustainable future.
Culinary Innovation at EARTH MART
Alongside Ishizaka, four other esteemed chefs will craft innovative dishes inspired by EARTH FOODS 25:
- Lionel Beccat (Executive Chef, ESqUISSE)
- Santiago Fernandez (Head Chef, MAZ)
- Mineko Kato (Pastry Chef, FARO)
- Keiko Kuwakino (Head Chef, Satoyama Jujo)
Each chef will develop five concept dishes based on their assigned ingredients, showcasing their unique culinary visions at the EARTH FOODS 25 corner of EARTH MART.
石坂 秀威 Ishizaka Shui
（SEA VEGETABLE Culinary Developer ／Chef ）
Born in Sydney, Ishizaka gained recognition after winning Australia’s U30 culinary competition. In 2018, he joined the acclaimed Tokyo restaurant INUA as sous chef, contributing to its earning two Michelin stars within a year. After collaborating with Sea Vegetable, Ishizaka has dedicated his career to exploring the culinary potential of seaweed, developing over 100 recipes that highlight underutilized seaweed varieties. He also developed dishes for the Kyoto pop-up of Copenhagen’s renowned Noma restaurant.
For EARTH MART, Ishizaka will craft five unique dishes including soy milk, kombu, nori, koji (and its starter cultures), and soy sauce/miso.
＞Shui Ishizaka Interview【The hidden charm of Suji-Aonori】
EARTH MART とは
©EARTH MART / EXPO2025
EARTH MART invites visitors on a journey through the cycle of life, blending tradition, culture, technology, and sustainability into a supermarket-like experience. By reexamining familiar practices and introducing new ways of eating, EARTH MART seeks to spark conversations about the future of food and the joy of nourishment.
＜EARTH MART Official Website＞
https://expo2025earthmart.jp
＜Media inquiries, Contact:＞
EARTH MART Public Relations（Co. Orange and Partners ）
https://expo2025earthmart.jp/contact