
"Aonori Shoyu" A brand new seasoning that combines Seaweed and Fermentation
日本が誇る歴史ある食文化でありながら、これまで出合うことのなかった「海藻」と「発酵」。新ブランド “Re-seaweed” では、まず初めにこの二つをかけ合わせた食体験をお届けしていきます。
Read moreDelicious, Interesting, and New
A Japanese firm has unlocked previously unknown applications for seaweed as a food ingredient.
There are only a few products that can be delivered at a time from Re-seaweed. We will priorities to send information about Re-seaweed for those who signed up this form [Japanese only] .
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.
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
日本が誇る歴史ある食文化でありながら、これまで出合うことのなかった「海藻」と「発酵」。新ブランド “Re-seaweed” では、まず初めにこの二つをかけ合わせた食体験をお届けしていきます。
Read moreA press release of the non -alcoholic beverage "Sea Wine" made by fermenting seaweed was issued, and many media featured it.
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