SEAVEGE- Kitchen Lab

It's delicious, fun, and new.

SEAVEGE- Kitchen Lab is a place where we explore the unknown possibilities of seaweed. Research and development is underway to create new value by utilizing seaweed as a food ingredient.

As part of this effort, ``Open Kitchen'' offers an experience of experiencing seaweed with all five senses. While learning about seaweed, you can enjoy a course-tailored tasting where you can enjoy fermented seasonings and new dishes.

SEAVEGE-Kitchen Lab will continue to share the charm of seaweed with food lovers around the world and communicate its undiscovered possibilities.

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SEAVEGE - Kitchen Lab

Established in Tokyo in November 2021, the company works daily with its in-house seaweed fermentation researchers to develop ways to utilize seaweed sent from all over Japan, and has handled over 100 different types of seaweed to date.

We ourselves enjoy moments of surprise and delight, such as encountering seaweed we've never seen before, or when the seaweed we've carefully cultivated creates a new kind of deliciousness.

Through the finished seasonings and fermented foods, we want to share with you not only the deliciousness, but also the excitement and sense of exploration.

The world of seaweed, much of which remains unknown, is incredibly profound, and there is still much we don't know about it, even though we handle it every day. I want to explore and deepen our understanding of this world of seaweed, where unknown possibilities lie dormant, together with all of you.

Open Kitchen

We will also be holding an ``Open Kitchen'' experience program where you will be invited to the kitchen, which is usually closed to the public, and will begin with a lecture about seaweed, and will allow you to experience seaweed using your five senses, including taste, smell, texture, and touch.

The program offers course tastings that include homemade seasonings made from fermented seaweed, drinks, and new combinations of dishes.

This is a program where you can learn deeply and deliciously about the new possibilities of seaweed, which is attracting worldwide attention but has few opportunities to gain serious input.

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