SEA VEGETABLE Test Kitchen's "Seaweed Tasting Event"
On Monday, August 28th, we will be hosting the first-ever public "Seaweed Tasting Event" in Tokyo.
We are extending a special invitation to 8 lucky individuals chosen from our applicants.
② August 28 (Mon) 18: 00-20: 00
* Each session is limited to 4 participants. Please indicate your preferred time slot in the application form.
Near Tokyo Station (within 10 minutes walk)
* Detailed addresses will be informed only to the winners.
Please apply from the application form below
https://forms.gle/R5Uve1xobZsv5cPm9
◎ Application deadline: Tuesday, August 22 12:00
The winning result will be contacted by Thursday, August 24.
・ Those who are interested in seaweed activities and seaweed
・ Those who can come to a tasting party held in Tokyo on August 28 (Monday)
Free (seaweed sample provided)
Because it is a tasting party, it will be enough to "try" each seaweed dish.
Please note.
- Must be interested in SEA VEGETABLE activities and seaweed.
- Must be available to attend the tasting event in Tokyo on Monday, August 28th.
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"We want to introduce the rich and untapped potential of 'seaweed cuisine' to more people through this tasting event."
Until now, these events were held exclusively for stakeholders and select individuals on an irregular basis.
We, who understand the potential of seaweed better than anyone, want to share this opportunity to experience seaweed with a broader audience. Hence, we decided to open this event to the public for the first time.
Seaweed, though full of undiscovered charm, has a wide range of potential uses in everyday cooking.
At this "Seaweed Tasting Event," we will also provide tips on how to enjoy seaweed in your daily meals.
Driven by our desire to effectively communicate the allure of seaweed, we are limiting the event to 4 participants per session, totaling 8 participants.
If you are interested, please apply.
SEA VEGETABLE TEST KITCHEN
Opened in November 2021 in Tokyo, SEA VEGETABLE Test Kitchen currently has three chefs, including Shui Ishizaka. They have worked with over 100 types of seaweed from all over Japan, developing new uses for seaweed daily with the help of the company's seaweed fermentation researchers.
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Culinary Developer / Chef |
Born in Sydney. After winning a U30 cooking contest in Australia, he served as a sous-chef at 'INUA,' a Tokyo restaurant that earned two Michelin stars within its first year of opening in 2018. Since joining SEA VEGETABLE, Ishizaka has explored the culinary possibilities of over 100 types of seaweed, introducing their potential as ingredients to the culinary world.
| ＜Click here to read the Press Release about "Seaweed Tasting Event"＞ |