【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
2025年日本国際博覧会（大阪・関西万博）にて、小山薫堂氏がプロデュースする「いのちをつむぐ」がテーマのシグネチャーパビリオン「EARTH MART」。本パビリオンは、日本発の食文化やアイデアを共有するためのリスト「EARTH FOODS 25」を食業界の有識者らと共に選定しました。今回、そ...
Read moreRe-SeaWeed
Tasty, fun, and innovative.
Seaweed delivering a totally new experience to food lovers around the world––.
Under the brand name “Re-seaweed” come original seaweed-derived products and special events.
RECOMMEND PRODUCTS
Aonori Shoyu
¥2,500
海のパウンドケーキ -すじ青のり-【他商品との同梱不可】
¥4,860
Food Developer / Chef
Shui Ishizaka
Shui Ishizaka
Shui Ishizaka, born in Melbourne, raised in Sydney. Winner of the Australian U30 culinary competition "Appetite For Excellence Young Chef of the Year," he took charge of culinary development as sous chef at Tokyo’s INUA restaurant, a two-Michelin-star winner in 2018.
Experimenting in Sea Vegetable’s test kitchen, he has uncovered the previously unknown taste profiles of more than 100 varieties of seaweed.He has also been participating in menu development for this spring’s "Noma Kyoto" pop-up.
SEAVEGETABLE Test Kitchen
It was opened in Tokyo in November 2021, and currently three cooks, including Ishizaka, are enrolled. We are developing how to use seaweed from all over the country with seaweed fermentation researchers in the company. There are more than 100 types of seaweed we have handled so far.
SEA VEGETABLE
From researchers to chefs, various specialist have gathered to conduct an integrated business that includes basic seaweed research, seedling production, land/sea cultivation, and even cuisine development throughout Japan
While nurturing the richness of the marine ecosystem, we challenge ourselves to create a new seaweed food culture with chefs from both inside and outside the company
NEWS
CHEF'S TABLE 『Shui Ishizaka × HAJIME KOTO』
「新しい価値の創造」をコンセプトに、様々な食体験を表現し続けているHAJIME KOTO。この度、シーベジタブルの料理開発担当/シェフの石坂秀威が表現する“海藻の新しい食文化”を、少しでも多くの方に体験していただこうと、HAJIME KOTOのアトリエを開放していただき、ディナーを開催します。
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