Seaweed shabu -shabu @noma kyoto

Noma Returns to Japan This Spring!

The world-renowned Noma team from Denmark is back in Japan with their highly anticipated pop-up restaurant, 'Noma Kyoto,'. We are thrilled to announce that our seaweed is featured in their innovative menu! (Running for about 10 weeks)

Recently, our Sea Vegetable team gathered in Kyoto from all over Japan to experience this extraordinary culinary event.

Among the 12-course meals, the dish that really stole our hearts was the "Seaweed Shabu-Shabu." It’s such a thrill to see our seaweed shine like the main star on their menu.

From Hokkaido’s kelp in the north to Mirin, Tosakanori, Ryukyu-fudaraku, and Suna from Okinawa and Kumamoto in the south , every seaweed used is in the dish was either grown by us or sourced from our trusted fishermen.

The dish also was served with sweet spinach sprouts from Kyoto and the delightful citrus 'Konatsu' that had a perfect fresh touch.

 

The shabu-shabu is served in a pot with a broth made from smoked mekabu, capturing the ocean’s rich umami. 

Dipping the seaweed into this boiling broth transforms them into vibrant greens and browns, highlighting their unique textures.

The seaweed is then enjoyed with a special ponzu made from seaweed-fermented seasoning 'Aonori shoyu. (Soy Sauce)'

Paired with the dish is Yorocco Beer, made using wakame, adding an extra layer of seaweed-inspired flavor to the meal.

This experience revealed yet another exciting dimension to this incredible ingredient.It was a moment of pure joy and pride for us.

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Our collaboration with Noma started through a connection with our head of culinary development, Ishizaka, who also joined Noma’s pop-up culinary team. Last year, Ishizaka and our co-representatives visited Noma in Denmark. 

Following this, Noma’s culinary team visited our production base and lab in Kochi Prefecture and we had a great opportunity to dive into the sea together for seaweed research. 

Crossing the boundaries of nations and cultures, Noma is our steadfast partner in unveiling the potential of seaweed as an ingredient.（NOMA PROJECTS Instagram）

Seaweeds were featured in various aspects throughout; from decorations to tableware, and etc.

We, along with our colleagues, assisted in sourcing various types of seaweed used for decorations.

This collaboration not only highlighted the vast potential of seaweed but also reinforced the significant role we play in bringing this ingredient to the forefront of culinary innovation.

We invite everyone to visit Noma Kyoto and experience our seaweed’s unique flavors. Let our carefully curated dishes become one of the highlights of your visit!

2023.03.17