【Application Deadline: March 17th (Sun)】 Join Us for an Unforgettable Seaweed Fieldwork!

We're thrilled to announce the return of our long-awaited "Seaweed Camp" after nearly three years.
Due to overwhelming interest and inquiries, we've decided to host another event in April, offering a unique opportunity to experience the wonders and challenges surrounding seaweed firsthand.
In collaboration with the "おいしい未来研究所 Oishii Mirai Kenkyu Jyo" which is dedicated to exploring the cultural value of Japan's culinary traditions and implementing strategies for a delicious future, we're proud to present the "Seaweed Fieldwork" expedition.

The "Seaweed Fieldwork" is a multifaceted exploration of seaweed, featuring activities such as visiting seaweed production sites and diving into the sea alongside a foremost expert in seaweed field research and classification. You can also have an opportunity to indulge in seaweed cuisine that can only be savored in this unique setting.


「Seaweed Fieldwork 」
Event Overview


April 6th (Sat), 13:00 - April 7th (Sun), 11:00, 2024


Nishiizu-cho, Shizuoka Prefecture, Japan


Those interested in seaweed, as well as individuals concerned with the inheritance of food culture and changes in the global environment

Program Highlights

Seaweed production site tours, sea fieldwork, seaweed cuisine dinner by top chefs, workshops exploring seaweed's significance, etc.


Limited to 20 participants

(Selection process may apply if oversubscribed)


50,000(excluding tax)per person
Included: Lectures, accommodation, meals (dinner on the 1st day, breakfast on the 2nd day), rental of equipment related to fieldwork, transportation for the program, event insurance. Transportation expenses from your home to the meeting point and from the dispersal point to your home, as well as personal items used during the program, are not included.

Application Deadline

March 17th, 2024, 23:59

Operational Structure

  • Hosted by: Sea Vegetable Company, おいしい学校 (General Incorporated Association Delicious Future Research Institute)
  • Cooperation: Nishi-Izu Town


・In case of rain, the program will be adjusted, and it will be canceled in stormy weather.

・Accommodation will be in shared rooms for approximately 4 people.

 <<Click this form to Apply>>

▼Exploring the Potential of Seaweed through 5 Programs

This isn't just any ordinary excursion; it's an immersive journey into the heart of seaweed culture and sustainability. Over the course of two days, you'll have the opportunity to:

1.  Explore Seaweed Production | Site Tour


Visit our seaweed production facilities and learn about the intricate process of cultivating this oceanic treasure.

2.  Dive into the Sea | Fieldwork


Take the plunge and join renowned experts for underwater fieldwork, gaining a deeper understanding of seaweed's role in marine ecosystems.

3.  Indulge in Gourmet Delights | Cuisine Dinner


Savor delectable seaweed-infused dishes crafted by expert chefs, showcasing the innovative potential of seaweed cuisine.

4. Learn from Experts | Lecture


Attend lectures and workshops led by leading researchers and industry pioneers, delving into the current state and future prospects of seaweed cultivation.

5. Engage in Thoughtful Discussions | Workshop


Reflect on your experiences and explore new possibilities for harnessing the power of seaweed to shape a better future for our planet.



<Day 1>
April 6th (Sat)

13:00: Meet at the accommodation, Onsen Inn "Asaka"
13:30: Briefing on the fieldwork
14:30: Land-based cultivation tour & Seaweed Lecture
15:00: Sea-based cultivation tour & Seaweed Lecture
15:30: Fieldwork with Seaweed Experts
18:00: Assembly at Onsen Inn "Asaka"
19:00: Dinner experiencing the allure of the new ingredient "seaweed"
21:00: Dispersal

<Day 2>
April 7th (Sun)

8:00: Breakfast
9:00: Workshop
10:30: Closing
11:00: Dismissal

Please note that the program is subject to change.

※The Camp will be conducted in Japanese

If you're ready to embark on this extraordinary journey with us, simply fill out the application form before the deadline on March 17th. Don't miss out on this opportunity to join like-minded individuals in unraveling the secrets of the sea!

<Meet Our Expert Speakers>


Mr. Arai enjoyed collecting freshwater fish until high school. He then pursued a career in the sea and enrolled in Tokyo University of Marine Science and Technology, where he began diving in seas all around Japan. He conducted research on issues such as the disappearance of seaweed forests due to coastal erosion. In many years, he conducted diving surveys for over 250 days annually. In 1981, he completed his master's degree at Tokyo University of Marine Science and Technology and simultaneously established the Seaweed Research Institute, where he continues to serve as director. From 2002 to 2016, he served as director of the Marine Landscape Research Institute, and from 2016 to 2020, he worked as an international trade advisor. He also holds positions as advisor and board member in eight nonprofit organizations. His specialties include algal proliferation studies and environmental conservation.

©Nathalie Cantacuzino


Shui Ishizaka, born in Melbourne, raised in Sydney. Winner of the Australian U30 culinary competition "Appetite For Excellence Young Chef of the Year," he took charge of culinary development as sous chef at Tokyo’s INUA restaurant, a two-Michelin-star winner in 2018. Experimenting in Sea Vegetable’s test kitchen, he has uncovered the previously unknown taste profiles of more than 100 varieties of seaweed.He has also been participating in menu development for this spring’s "Noma Kyoto" pop-up.(Photo:©Nathalie Cantacuzino)


During his university days, he conceived a business plan for "Integrated Cultivation of Abalone and Seaweed Using Deep Ocean Water" and conducted research activities to realize it as a business. Subsequently, he co-founded Seavegetable with his co-representative, Tomohiro, focusing on seaweed production. They have been repeatedly undertaking new challenges, primarily in research and production, to revitalize the declining seaweed population across Japan and enrich the oceans. Their endeavors range from seaweed seedling production to establishing cultivation methods on land and sea surfaces, in collaboration with research and production members.