Culinary Developments

At SEA VEGETABLE, we continuously explore the culinary potential of seaweed through daily recipe development in our Test Kitchen and collaborative efforts with external chefs.

SEA VEGETABLE Test Kitchen

Led by Shui Ishizaka, who previously served as a sous chef responsible for recipe development at the two-Michelin-starred restaurant "INUA," our Test Kitchen not only manages the quality of various seaweeds but also pioneers new processing methods. We develop innovative products such as seaweed-based fermented goods and host occasional events offering unique culinary experiences.

Recipe and Product Development

Together with partner chefs both within and outside the company, we are introducing new seaweed-based culinary traditions. We share seaweed recipes that are easy to recreate at home, participate in events, and develop collaboration products with other companies.