CULTURING THE SEA

RE-SEAWEED

Delicious, Interesting, and New

A Japanese firm has unlocked previously unknown applications for seaweed as a food ingredient.

NEW PRODUCT

[Sold out] Aonori Shoyu

[Sold out] Aonori Shoyu

¥2,430
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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

Opened in Nakameguro, November 2021 Currently employs 3 chefs, including Ishizaka. They research ways to utilize seaweed and collaborate with the company's fermentation researchers to handle more than 100 varieties of seaweed.

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

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