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.