In Japan, more than 1,500 varieties of seaweed grow in coastal waters alone, all of which are said to be non-toxic and edible. Japan is said to be the country with the most developed seaweed food culture in the world, it has long been a favorite part of the daily diet as much as it was used as tax back in the day.
Sea Vegetable Company collects the disappearing seaweed, produces seeds and seedlings from them, and cultivates them with local fishermen and people with disabilities on land and on the sea surface. In this way, we are working to preserve the unique food culture of the region, while at the same time updating the way we eat seaweed so that it becomes an ingredient that is loved by today’s young people.
Sea Vegetable Company will hold a tasting event of various kinds of delicious seaweeds and processed products made from them.
The event will be held by Shui Ishizaka. His test kitchen’s team daily receives seaweed from all over Japan to study and develop recipes and products. the final goal is to create more opportunities for algae to play an active role at restaurants and home tables around the world.
Speakers:
- Shui Ishizaka, australian-born japanese, Chef at Sea Vegetable test kitchen. Gained experience at famous restaurants such as Quay and Bennelong. He won the Australian U30 cooking contest Appetite For Excellence Young Chef of the Year. He was an initial member of the restaurant “INUA” in Tokyo.
- Yuichi Tomohiro, co-founder of Sea Vegetable, combined cultivation of abalone and seaweed using deep seawater taken from Muroto City, Kochi Prefecture.
- l Jun Hachiya, co-founder of Sea Vegetable, he won the MEXT Award and the Technology Category at the National Business Plan Contest for his business plan Combined cultivation of abalone and seaweed using deep seawate.
The event takes place at loftnovantadue.
The cost of participation is 30 euro; for info and reservations click here.
This event is part of Terra Madre Off, initatives around the city of Turin during the day of Terra Madre Salone del Gusto.
Other info
Event languages: IT, EN
