Promoting a New Seaweed Cuisine Culture Using Rare Seaweed Species
"Moba-tei"
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Sea Vegetable's partner chefs Daisuke Okada and Hiroki Oyama launched "Moba-tei," a seaweed-focused dining experience, in May 2024. In the past, they have opened "Seaweed Tempura Moba-tei" in Edogawabashi, Tokyo, for a limited time, where guests could enjoy seaweed tempura. They have also served seaweed-centric dishes such as "Seasonal Fish and Seaweed Ramen" and "Seaweed Wappa Bento" at events in Tokyo. This page will keep you updated with the latest information from Moba-tei.
Seaweed Tempura: A Delicacy Featuring a Variety of Seaweeds
Our "Seaweed Tempura" features a delightful assortment of seaweeds from Sea Vegetable, including Suji-Aonori, Atsuba Aosa, Young Hijiki, and Suna. These seaweeds, known for their rich flavors, shine when deep-fried, allowing you to fully enjoy the crispy, aromatic taste of seaweed.
In addition to the seaweed tempura, the dish includes seasonal seafood tempura, two small side dishes, rice, clear soup, and a dessert, all served as part of our "Seaweed Tempura Set." This well-rounded meal offers a complete and satisfying experience of seaweed's unique appeal.
Seaweed Ramen: A New Sensory Experience with Changing Textures and Flavors
The "Seaweed Ramen" offers a unique experience where the texture and flavors of a variety of colorful seaweeds change with temperature, enhancing the overall taste and aroma. Seaweed pairs surprisingly well with soups, and this ramen highlights how the seaweed’s delicate texture contrasts and balances with the noodles and other ingredients.
The broth is made from fish bones and heads, fresh enough to be eaten as sashimi, which are roasted and combined with kombu and green onions. The addition of Re-seaweed's "Aonori Soy Sauce" brings a distinct flavor to the soup. This dish is designed to be enjoyed to the last drop of broth, offering a truly satisfying culinary experience.
Menu Supervisor
Daisuke Okada (Sushi Writer & Seaweed Cuisine Researcher)
Born in 1979, Daisuke Okada is a sushi chef with 27 years of experience (as of 2024) and the owner of "Sumeshiya," a sushi restaurant in Bunkyo Ward, Tokyo. Driven by his desire to explore the journey of how living creatures become food, Okada constantly integrates the perspective of a sushi chef, not only in the kitchen but also by diving into the sea and fishing, immersing himself in the home ground of his ingredients.
Currently, as a "sushi writer," he is involved in various activities related to the sea, fish, sushi, and seaweed. Okada's core philosophy is "Try what you want to try." His works include the picture book "Welcome to the Sushi Shop! From Living Things to Food" and the paperback "Sushi Book: From the Sea to the Sushi Rice."