Seaweed Camp 2024" Participation Recruitment Begins
We are excited to announce the commencement of the "Seaweed Camp," a program dedicated to exploring the concept of "seaweed, the sea, and people's healthy" proposed by Sea Vegetable.
The camp aims to foster interaction between individuals engaged in seaweed production, research, and culinary development, as well as young researchers and enthusiasts interested in seaweed-related professions. Through this program, participants will have the opportunity to learn about the names and characteristics of various seaweeds directly from leading experts, providing a rare chance to delve into the world of seaweed in-depth.
Furthermore, participants will have the pleasure of experiencing the culinary potential of seaweed through tasting sessions featuring dishes prepared by top chefs. While understanding the challenges faced by seaweed in marine environments is crucial, our primary goal is to ignite excitement and passion for the allure and possibilities of seaweed among participants. We hope to cultivate a community of enthusiastic individuals who are eager to engage in research and activities related to seaweed.
Seaweed Camp 2024
Overview
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Schedule |
March 1, 2024 (Fri) -March 3 (Sun) |
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place |
Nishiizu -cho, Shizuoka Prefecture |
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Target Participants |
Young researchers in the field of seaweed studies Young professionals or students with an interest in seaweed-related professions (no age restrictions apply) |
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Program Content |
Visit seaweed production sites, fieldwork in the sea, dinner using seaweed dishes, seaweed lectures, etc. |
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Capacity |
About 10 people * If there are many applications, there is a selection |
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Participation fee |
free |
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Application date |
Sunday, February 4, 2024 23:59 * Change the deadline to January 29 (Monday) |
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Management system |
Sponsored: Seaweed Camp Management Secretariat Cooperation: Nishiizu -cho |
※The organizers will cover the expenses for accommodation, meals, transportation during the program, and other program-related costs. However, participants are responsible for their transportation expenses from their homes to the meeting point, as well as from the dispersal point back home, and any personal items they may use during the program.
▶ ︎ ▶ ︎ "Seaweed Camp 2024" application form
1. Production Site Tour
Visit the production site and learn about seaweed production. Nishiizu Town in Shizuoka Prefecture, where the Seaweed Camp is held, serves as a production and research base for seaweed. Seaweed production has been carried out in Tagono Bay in Nishiizu Town since around June 2022, and a small research base was established in winter 2023.
2. Fieldwork in the Sea
Dive into the sea to observe the current state of the ocean and learn about the seaweed growing there. By viewing the Seaweed Cultivation Site from underwater, participants will directly experience the impact of seaweed on the marine ecosystem.
3. Seaweed Cuisine Dinner
While terrestrial plants have been extensively studied, with various cultivation techniques and cooking methods established, the world of seaweed remains largely unexplored. Participants will enjoy seaweed dishes prepared by the Seaweed Cultivation Test Kitchen, which believes in protecting traditional food cultures while creating new seaweed-based culinary cultures for a better future for both the ocean and humanity.
4. Seaweed Lecture
Seaweed cultivation methods are not yet well-established as seaweed has traditionally been harvested from the wild. In the face of declining seaweed populations, Seaweed Cultivation conducts research and development in seaweed harvesting, seedling production, cultivation techniques, and proposes new seaweed utilization methods. The Seaweed Lecture will introduce these initiatives and provide insights into the current state and future prospects of seaweed from leading researchers in the seaweed industry, including nori and kombu.
Schedule)>
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March 1st (Friday) |
① A meeting at Tokyo Station around 15:00 ② Around 18: 00 gathering at JR Mishima Station A social gathering that also serves as a face -to -face * Even if you are not in time for the above, it is okay if you can enter the site by the same night. * Separate consultation for transfer. |
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Saturday, March 2nd |
Production site tour Fieldwork in the sea Seaweed lecture ① Seaweed dish dinner |
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March 3rd (Sun) |
Seaweed lecture ② Around 13:00 dissolution at JR Mishima Station |
* The program may be changed.
Shogo Arai (Director of Seaweed Research Institute / Sea Vegetable Seaweed Bioequit)
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.
Shui Ishizaka (Culinary development / chef)
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.
Jun Hachiya (Sea Vegetable Co -representative)
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.
＜Comments from Past Participants of Seaweed Camp＞
"Three years ago, I decided to participate in the Seaweed Camp out of pure curiosity, thinking, 'Oh, this seems interesting.' At that time, I was a fourth-year university student belonging to a seaweed research laboratory. Seavegetable had already materialized the potential of seaweed through seaweed production and culinary development, which captivated me with their efforts to create an exciting future.
What left a particularly strong impression on me were the seaweed dishes, the tour of the sea surface cultivation site, and the conversations with fellow participants. Thanks to this program, I am now involved as an intern and every day is filled with enthusiastic pursuits. Just the thought of 'Hmm, sounds interesting' is motivation enough to apply. As a member of Seavegetable, I look forward to new encounters with everyone!" (Narumi Shinboku / Seavegetable Intern)
▲ Click here for the state of the past Seaweed camp held in the past
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Inquiries regarding "Seaweed Camp"
SEAWEED CAMP Management Secretariat
In charge: Shibayama
info@seaveges.com
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