【REPORT】Seaweed Camp 2024 March

In the sunny days of March, Sea Vegetable Company hosted the "Seaweed Camp" in Nishi-Izu Town, Shizuoka Prefecture.The Seaweed Camp is all about exploring the potential of seaweed in our society, where we aim for a healthy ocean and healthy people through seaweed.The event brought together professionals involved in seaweed production, research, and culinary development, alongside young researchers and enthusiasts interested in seaweed-related careers.

We had a mix of people from different backgrounds join us, from middle schoolers who got interested in seaweed through dried wakame to university students studying fisheries, aspiring divers, nutritionists from food companies, and chefs. 

Over the span of three days, we got to visit seaweed production sites, attend lectures from experts in the field, and savor delicious seaweed dishes prepared by top chefs. The goal was not just to learn about the challenges facing seaweed in our oceans but also to experience its charms and possibilities firsthand.

 

Nishi-Izu Town, where the camp took place, is a hub for Sea Vegetable's seaweed production and research. Since around June 2022, seaweed has been cultivated in Tago Bay, and by winter 2023, a small research base was set up. This was a unique opportunity for participants to learn about seaweed cultivation firsthand, as it's not something you encounter every day, even for students studying marine sciences.

We got to see both land-based cultivation and ocean-based cultivation methods. It was fascinating to learn how even challenging seaweed species can thrive with the right cultivation techniques. And it's not just about producing seaweed for consumption; seaweed plays a crucial role in marine ecosystems, supporting biodiversity and the overall health of our oceans.

We also had the chance to hear from local experts like Mayu Ito, nicknamed "Omayu," who shared insights into daily production practices and collaborations with local fishermen. Mayu not only conducts research while monitoring seaweed growth but also writes columns about seaweed on the Sea Vegetable website.

▷Read Articles written by Omayu

・Mozuku Recipes
・The charn of Tosakanori Seaweed

 

Let's not forget the brains behind the operation. Back at the campsite, evenings were filled with enlightening talks from three seaweed experts.

 We were privileged to hear from experts like Professor Fujita from Tokyo University of Marine Science and Technology, who enlightened us about the ecological importance of seaweed beds,and Dr. Rie Tsutsumi from Tokushima University, who enlightened us about seaweed nutrition from a dietary perspective.

 

We also had the chance to hear from Mr. Arai, who has been researching seaweed for over 40 years and is a leading figure in the field globally. He even created "Seaweed pressed leaf" cards from his extensive collection of seaweed specimens!

 

Of course, one of the highlights of the camp was the food! Chefs Ishizaka and Hamada whipped up some mind-blowing dishes using Sea Vegetable's finest. From juicy wakame salads to crispy nori snacks, every bite was a taste of the ocean's bounty.

 Overall, the Seaweed Camp was not just about learning but also about connecting with like-minded individuals who share a passion for seaweed and the ocean. It's inspiring to see how much interest there is in seaweed, especially considering the declining number of researchers in the field. Together with fishermen, businesses, chefs, and experts, we'll continue to explore the possibilities of seaweed and work towards a healthier ocean and a tastier future!

▶︎You can purchase Sea Vegetable seaweed products here

▶︎For Wholesales products check out our wholesales site 

 

 If you want to see more about the Seaweed Camp, there's even an article about it in the Izu Shimoda Economic Newspaper! (Japanese only)