Making the sea and people healthy with seaweed

SEA VEGETABLE COMPANY collects and studies seaweed that is decreasing due to ocean desertification, brings it back to life through cultivation on both land and sea with minimal environmental impact, and fosters a new food culture.

More than 1,500 types of seaweed inhabit Japan's waters, almost all of which are non-toxic and edible. However, even in Japan, known for having the world's most advanced seaweed food culture, only a few dozen types of seaweed are currently on the table. More than 1,400 types of seaweed exist as unknown ingredients.

Plants on land have been thoroughly explored, and various cultivation techniques and cooking methods have been established, but the world of seaweed is still in its infancy, or has not even begun. We are dedicated to protecting the seaweed culture that has been passed down for centuries and also creating a new culinary culture with seaweed. We strongly believe that our daily efforts are leading to an abundant ocean and vibrant communities.

organizational structure

Co-representative

Jun Hachiya (photo right)

Born in Okayama Prefecture. During his university years, he developed a business plan for “Combined aquaculture of abalone and seaweed using deep ocean water” and conducted research to commercialise it. After that, co-founded SEA VEGETABLE COMPANY with Tomohiro, specialising in seaweed production. Hachiya is tackling these environmental issues alongside production teams–cultivating seaweed seedlings to develop both land- and sea-based cultivation methods–to regenerate the abundant ocean by restoring seaweed populations across Japan.

Yuichi Tomohiro (left photo)

Born in Osaka. After graduating from university, he went on a field trip visiting farms, mountains, and fishing villages to learn about the current state of the regions. After the 2011 Great East Japan Earthquake, he worked with women from fishing families on the Oshika Peninsula in Ishinomaki City, Miyagi, to launch businesses such as bento shops and accessory brands, as well as a market in Tokyo's Sumida Ward that connects people who eat with those who make products. Afterwards, Tomohiro co-founded SEA VEGETABLE COMPANY with Hachiya. He strives to create a new seaweed culinary culture through connecting people and organisations.

Co-representative photo
japan map

Areas we are working on

Sea Vegetableis cultivating seaweed on land and in the sea at more than 30 locations nationwide. (Including test stage)

Kochi, Mie, Ehime, Kumamoto, Akita, Shizuoka, Kumamoto, Yamaguchi, Hokkaido, Okinawa, etc.

History

2016
Establishment of SEA VEGETABLE COMPANY in Kochi Prefecture　
Succeeded in the world's first land-based cultivation of Aonori using underground seawater
2020
Developing onshore production bases across the country, including Kumamoto, Mie, and Ehime prefectures
Started research and production tests on seaweed offshore cultivation.
Shogo Arai, director of the Seaweed Research Institute, joins
Opened an Online Store and started selling retail products
Obtained patents related to in-house-developed production equipment and subsequently obtained multiple additional patents.
2021
Chef, Shui Ishizaka has joined, and SEA VEGETABLE Test Kitchen opened in Tokyo.
Daisuke Okada, who was a sushi chef at a referral-only sushi restaurant, Sumeshiya, joined as a partner chef/seaweed culinary expert.
2023
Made a debut at Isetan Shinjuku store〈Salon du chocolat> for the first time. Offered Seaweed x Cacao dessert (will also open in 2024)
2024
Hosted “EAT & MEET SEA VEGETABLE” at Isetan Shinjuku store and Nihonbashi Mitsukoshi main store
Succeeded the world's first successful mass production of Kuronori seaweed (over 100 kg dry weight) on land.
Signed a joint demonstration agreement with Panasonic HD to explore the possibility of solving social issues through seaweed cultivation
2025
Creates a sustainable seaweed industry together by collaborating with companies across industries. SEA VEGETABLE Co Creation Project launched
A new sweets experience born from the sea "umika” series started
Succeeded in mass production of Kuronori seaweed in land cultivation (dry weight over 300kg)

2026
"SEAVEGE- Stand" and “SEAVEGE- Kitchen Lab" open in the Yaesu/Nihonbashi area of Tokyo.

Awards/selection history

2024
Ministry of Economy, Trade and Industry," J-Startup WEST
ICC FUKUOKA 2024 “Food & Drink Award”won the Grand Prix, and won awards in other categories as well.
Osaka/Kansai Expo Signature Pavilion "EARTH MART”, EARTH FOODS Shui Ishizaka selected as a chef who cooks 25

2025
Aonori shoyu won "Innovation of the Year Award" at the Future Awards 2025 organized by We’re Smart, Belgium
SEA VEGETABLE's Co-Representatives were selected to Forbes JAPAN × EARTH MART "25 people who will brighten the future of food”
"WIRED Innovation Award 2025”organized by WIRED JAPAN and supported by Sekisui House,
Grand Prize (SME Agency Director-General's Award) and Japan New Business Conference Federation Chairman's Award, 20th “ Nippon New Business Creation Awards”
Jury Special Award, “2025 NIKKEI Blue Ocean Awards”

Media coverage

Company name: SEA VEGETABLE COMPANY

Founding year: 2016

Co-representative: Jun Hachiya, Yuichi Tomohiro

Counselor: Ryutaro Yamamoto

Advisor tax accountant: Hajime Mukaiya

Business details: Seaweed research, production, processing, sales, eating and drinking, etc.

Head office location: 688-9 Anauchi Otsu, Aki City, Kochi Prefecture

Areas where we are working onshore: Kochi, Mie, Ehime, Kumamoto, Iwate, etc.

Areas where we are working on offshore: Hokkaido, Akita, Shizuoka, Mie, Ehime, Yamaguchi, Kumamoto, etc.

SEAVEGE- Kitchen Lab: Tokyo

*Patent acquired for production equipment developed in-house