【Seaweed Manufacture】SEA VEGETABLE Meetup Kochi Prefecture

Join us to Revitalize Seaweed Cultivation and Contribute to Marine Ecosystems

Sea Vegetable is committed to a comprehensive approach to seaweed cultivation, from harvesting seaweeds that were once consumed but are now scarce, to cultivating seaweed that is delicious but previously uneaten. This process includes everything from seedling cultivation, equipment development, water quality analysis, and trial production to harvesting, product development, sales, and culinary innovation. By involving local fishermen, cultivation equipment developers, and chefs who are eager to expand seaweed cuisine, we aim to enrich the marine ecosystem.

Given the increasing societal focus on nature-positive perspectives and the high potential of seaweed as a food source, we are advancing multiple projects simultaneously. Therefore, we are looking to recruit new members for our production team to join Sea Vegetable's activities. We hope to meet new colleagues who will join us in growing and creating beloved and delicious seaweed through this Meetup event. This is a casual event where you can get to know us better. Co-representatives Jun Hachiya and Yuichi Tomohiro, along with members responsible for land-based and marine cultivation, will share real stories about the work, its challenges, and its rewards. This event is an opportunity to learn about Sea Vegetable, not a selection process, so please feel free to join us.


■ Job Description (Example)

At Sea Vegetable, diverse members from various regions utilize their experiences and skills to take ownership of their tasks. The position we are recruiting for involves seaweed production in the Kochi area.

Primarily at the Suji-Aonori production site in Kochi Prefecture, you will work on producing high-quality Suji-Aonori, and actions that align with our company's message, "Seaweed for a healthy ocean and people," in collaboration with the community. We seek colleagues who can handle various tasks related to production management and on-site operations. No specialized knowledge of seaweed is required, but you will undergo training to understand seaweed production and may be involved in management and various production tasks.

■ Example Tasks

  • Production management and improvement tasks at the production site (mainly Suji Aonori production site in Kochi)
  • Various tasks at the production site (mainly Suji Aonori production aquaculture site in Kochi)
  • Educational tasks at the production site (mainly Suji Aonori production site in Kochi)
  • Various tasks related to inventory management and shipping
  • General tasks related to seaweed cultivation

■ Ideal Candidates

  • Those who are interested in working with seaweed (industry newcomers welcome)
  • Those who resonate with Sea Vegetable's initiatives and are committed to their work
  • Those who can approach current issues and challenges flexibly without sticking to their methods
  • Those with experience in team-based work or projects
  • Those who can maintain a good team environment by cooperating and complementing diverse members
  • Those with basic computer skills (e.g., online meetings, communication tools)

Entry for Meetup

■ Matching Process

  1. Apply for the Meetup
    • We will conduct a selection process, if the number of applicants exceeds the limit. 
  2. Receive participation details
  3. Attend the Meetup
  4. If you are interested after the Meetup, express your intention to apply formally.

■ Compensation

Compensation is negotiable

Working hours: 160 hours/month (shorter hours are negotiable)

*The first two months will be a paid training period. If there is a match, we will discuss compensation and working hours after the interview.

Event Details

  • Date: Thursday, June 6, 2024, 19:30-21:00
  • Application Deadline: Monday, June 3, noon
  • Location: Kochi City, Kochi Prefecture (details provided after application)
  • Capacity: Approximately 10 people (selection may occur if there are many applicants)
  • Participation: Apply through the form
    • If you cannot attend the Meetup but still interested in our activities, please register through this form. Sea Vegetable member may contact you later.

Application Schedule

  • Application Deadline: Monday, June 3, noon
  • Notification of Participation: Around Tuesday, June 4

Event Schedule for June 6, 2024

  • 19:15-19:30: Registration
  • 19:30: Meetup Start
  • 19:30-19:50: Introduction to Sea Vegetable (Co-representatives Jun Hachiya, Yuichi Tomohiro)
  • 19:50-20:10: Job Introduction by Representatives
  • 20:10-21:00: Networking Session
    • Please note that the program may change.

Apply for the Meetup

Envisioning the Future Through Challenges

Sea Vegetable aims to preserve the seaweed food culture passed down through generations and create a new seaweed food culture for both the ocean and people. Japan's ocean is a home to over 1,500 types of seaweed, all non-toxic and potentially edible. However, even in Japan, which boasts the world's most advanced seaweed cuisine, only a few dozen types make it to the table, leaving over 1,400 types as untapped food resources.

World's First Land-Based Cultivation Using Underground Seawater

Our primary focus is on producing Suji-Aonori, the most fragrant and premium species of green laver. Historically, the Shimanto River in Kochi Prefecture was its main production area. However, rising water temperatures at the river mouth have drastically reduced harvests, reaching zero kilograms in 2020. Sea Vegetable has pioneered the world's first land-based cultivation using clean, mineral-rich underground seawater. With our patented equipment and production know-how, we ensure a stable, year-round supply of high-quality Suji Aonori.

Fostering Marine Ecosystems Through Marine Cultivation

Seaweed beds, known as the "cradle of the sea," nurture fish, shellfish, and other marine life, maintaining the ecosystem's balance. However, rising seawater temperatures have extended the active periods of seaweed-eating fish and sea urchins, leading to significant grazing damage and a decline in seaweed beds across Japan. One of our solutions is marine cultivation. By identifying periods and areas where grazing damage is minimized, we cultivate suitable seaweed, ensuring its presence in the sea even temporarily. In unavoidable grazing conditions, we use cages for cultivation. This approach enables us to create long-term seaweed presence in previously unused marine areas, enriching the marine ecosystem.

Through land and marine cultivation, we research and produce rare seaweed species nationwide, offering previously unavailable seaweed to restaurants, hotels, and consumers.

Sea Vegetable Media Coverage