Seaweed x Fermentation. A new seasoning "Aonori Nori Shoyu" is born
"Seaweed" and "fermentation", which have never been encountered in Japan, are a historical food culture that Japan is proud of. The new brand “Re-S...
Read more"Seaweed" and "fermentation", which have never been encountered in Japan, are a historical food culture that Japan is proud of. The new brand “Re-S...
Read moreTo celebrate the launch, customers who purchase a total of ¥5,000 or more, including at least one "Young Hijiki with Green Chili"*, will receive a...
Read moreThis winter, Sea Vegetable Company will be making its debut at the chocolate festival "Salon du Chocolat," dedicated to exploring the possibilities...
Read moreWhether it's for a friend who loves gourmet food, someone you haven't seen in a while, or a heartfelt gift of gratitude. We hope to spread the exci...
Read moreWe recently hosted an exciting Seaweed Cuisine Networking Event with our partner chef, Daisuke Okada from Sumeshiya (Sushi Shop). Known for his exp...
Read moreSea Vegetable's partner chef, Daisuke Okada from Sumeshiya (Sushi restaurant) has come up with various culinary developers to discover new potentia...
Read moreSea Vegetable is proud to participate in the Japan Foundation's "Sea and Japan Project". The Umino Gochiso (Sea Feast) Project aims ...
Read moreThe market "SANCHA HAVE A Goood Market" is set in Sangenjaya, which has been prospering as a key point for transportation and culture since ancient...
Read moreIn honor of "Sea Day," Sea Vegetable partnered with Traveling Onsen Dojo to offer a unique seaweed bath and seaweed clay (seaweed pack) event.
Read moreThe flea market "PASS THE BATON MARKET" gathers deadstock and non-standard items from the warehouses of companies and regions across Japan. Followi...
Read moreSea Vegetable Co. will be making its debut at the Sancha Have a Good Market on May 22nd! At this unique market, we’ll be showcasing our popul...
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