Sea Vegetable Joins ZEBRAHOOD 2024 with Limited Edition Seaweed Bento!

We're thrilled to announce that Sea Vegetable will be participating in ZEBRAHOOD 2024, a festival that combines social impact and economic sustainability, held in Shimokitazawa on June 21st (Fri). This marks our debut with a Food truck, offering a unique culinary experience with our special seaweed bento.

At the event, we'll be serving the "Sushi Chef's Seaweed Wappa Bento," created under the supervision of Daisuke Okada, a renowned sushi chef turned seaweed cuisine researcher. Okada-san, who joined Sea Vegetable in 2021, has been instrumental in developing delicious seaweed recipes and hosting tasting events to highlight the potential of seaweed as a versatile ingredient.

About the Bento

This special bento is packed full of nutrients, including dietary fiber, minerals, vitamins, and protein. It features six types of rare seaweed, such as Suji-Aonori, Tosakanori, Mirin, Hijiki, Habanori and Suna, which have become scarce due to environmental changes. Priced at ¥1,500 (tax included), this limited-edition bento is a nutritious and delicious way to enjoy the bounty of the sea.

The Story Behind "Mobatei"

The name "Mobatei (藻場亭)" reflects our commitment to creating a healthy, sustainable marine ecosystem. "Moba 藻場" means "seaweed bed," which is crucial for marine biodiversity. Despite the rich variety of seaweed in Japanese waters, only a few are commonly consumed. Sea Vegetable aims to preserve traditional seaweed food culture while innovating new ways to enjoy seaweed. By cultivating seaweed, we contribute to the marine food chain, enhancing fish populations and overall ocean health.

Bento Menu

• Chikuwa with Seaweed (Suji-Aonori)
• Mirin Namul (Mirin)
• Lightly Soy Sauced Habanori (Habanori)
• Young Hijiki Salad (Young Hijiki)
• Tosakanori with Cod Roe (Tosakanori)
• Suna and Tuna Salad (Suna)

About Daisuke Okada

Born in 1979  / Sushi artisan and Sushi chef.

At the age of 18, he embarked on a journey into the world of food, dedicating himself to mastering the art of sushi. By the age of 24, he had gained enough experience and expertise to venture into independent sushi craftsmanship.

In 2008, he founded "Sumeshiya," a sushi restaurant located in Chuo Ward, Tokyo, operating on a reservation-only basis, catering to one group per day. His establishment quickly became a topic of discussion among food enthusiasts.

Subsequently, in 2016, he relocated his restaurant from Asakusabashi to Edogawabashi in Bunkyo Ward. Over the years, Okada has continuously expanded the possibilities of being a sushi artisan, participating in various projects such as serving as a model for a sushi manga titled "L’Art du Sushi" in France and curating exhibitions related to tableware and culinary arts at the New National Museum of Art.

Furthermore, he has authored books such as "おすしやさんにいらっしゃい！Welcome to the Sushi Shop!" published by Iwasaki Shoten and "季節のおうち寿司 Seasonal Home Sushi" published by PHP Institute, showcasing his knowledge and passion for sushi cuisine.

「海藻弁当 藻場亭」出店概要

Join us at ZEBRAHOOD 2024 and be among the first to taste this exclusive seaweed bento. Let's celebrate sustainability and delicious food together!

For more information about ZEBRAHOOD 2024, visit the official website.