Re-seaweed

【Osaka-Kansai Expo 2025】 Shui Ishizaka Joins Kundo Koyama’s Signature Pavilion “EARTH MART”

【2025年大阪・関西万博】小山薫堂プロデュース・シグネチャーパビリオン「EARTH MART」に石坂秀威が参画

【Osaka-Kansai Expo 2025】 Shui Ishizaka Joins Kundo Koyama’s Signature Pavilion “EARTH MART”

At the 2025 Japan International Expo (Osaka-Kansai Expo), renowned producer Kundo Koyama will lead the "EARTH MART" signature pavilion under the th...

News

CHEF'S TABLE 『Shui Ishizaka × HAJIME KOTO』

Guided by the concept of "creating new value," HAJIME KOTO continues to craft unique culinary experiences. To introduce more people to a new food c...

SEA VEGETABLE Test Kitchen

【REPORT】SALON DU CHOCOLAT 2024

The world's largest chocolate festival, "Salon du Chocolat". Over six days, we had the opportunity to present you the potential of "cacao" and "sea...

Re-seaweed

Sea Vegetable Company Returns to Salon du Chocolat for the Second Consecutive Year

We're excited to announce that we will once again be participating in Salon du Chocolat for the second year in a row. Join us at our booth to indul...

「すじ青のり」が秘めた食材としての魅力 / ナビゲーター：石坂秀威

これまで100種類以上の海藻と向き合い、料理業界でも知られていない海藻の食材としての可能性を発信してきた料理人・石坂に聞いた、「すじ青のりが秘めた食材としての魅力」に迫る。

「とさかのり」が秘めた食材としての魅力 / ナビゲーター：石坂秀威

これまで100種類以上の海藻と向き合い、料理業界でも知られていない海藻の食材としての可能性を発信してきた料理人・石坂に聞いた、「とさかのりが秘めた食材としての魅力」に迫る。

「はばのり」が秘めた食材としての魅力 / ナビゲーター：石坂秀威

これまで100種類以上の海藻と向き合い、料理業界でも知られていない海藻の食材としての可能性を発信してきた料理人・石坂に聞いた、「はばのりが秘めた食材としての魅力」に迫る。

「みりん」が秘めた食材としての魅力 / ナビゲーター：石坂秀威

これまで100種類以上の海藻と向き合い、料理業界でも知られていない海藻の食材としての可能性を発信してきた料理人・石坂に聞いた、「みりんが秘めた食材としての魅力」に迫る。

Providing seaweed dishes at La MER special event

In July 2023, the Sea Vegetable Test Kitchen team provided seaweed dishes at an invitation event sponsored by La MER , which created a skin care br...

Re-seaweed

SEA VEGETABLE COMPANY COMPANY PREVIOCKS PREVIOCKS Unknown Applications of SeaWeed as Foodient with Istsu ITS "RE-SEAWEED" BRAND

PR PUBLISHED ON MARCH 13, 2023 SEA VEGETABLE COMPANY (HEREINAFTER "SEA VEGETABLE"), A Startup Company Culturing SeaWeed in Aki, Kochi Prefecture...

Re-seaweed

"Aonori Shoyu" A brand new seasoning that combines Seaweed and Fermentation

"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...

Re-seaweed

RE-SEAWEED "Sea wine" Media Information

We issued a press release regarding the non-alcoholic beverage "Sea Wine" made from fermented seaweed, and it has been featured by many media outlets.

海藻を発酵させてつくった「海のワイン」が誕生〜伊勢丹新宿店「サロン・デュ・ショコラ2023」でお披露目〜

Re-seaweed

"Seaw Wine" Made from Fermented Seaweed - Unveiled at Isetan Shinjuku Store's "Salon du Chocolat 2023"

Re-seaweed has created a new form of drink that crosses seaweed and fermentation.With seaweed as the main ingredient, we challenged ourselves to cr...