【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...
Read moreCULTURING THE SEA
Re-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.
NEW PRODUCT
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
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...
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