Algae remain a mystery! In fact, we know hardly anything about them. We aren’t familiar with varieties and we don’t know how they are cultivated, harvested and dried. Yet they have been used as food by humans since pre-history and many regard them as a resource for the future.
Here we explore algae and their extraordinary properties, setting out from the Skellig Islands off the southwest coast of Ireland with the brown variety known as sea spaghetti (Himanthalia elongata). We then come to the coasts of Japan, with estimated more than 1,500 varieties of seaweed, mostly edible. We will touch on the diversity and versatility of seaweed in cuisine, both ancient and innovative.
Yuichi Tomohiro, co-founder of Sea Vegetable, combined cultivation of abalone and seaweed using deep seawater taken from Muroto City, Kochi Prefecture.
- 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 seawater.
- 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.
- John Fitzgerald, educator and custodian of the pristine coastline of the Wild Atlantic Way at Derrynane on the Ring of Kerry. He runs seaweed discovery courses and workshops since 2009.
Free entry while seats last. We advise you to arrive 10 minutes before the event starts to ensure a place. There will be a small tasting at the end for which you may donate what you choose.
Terra Madre Salone del Gusto is in Parco Dora, Turin, from September 22-26, 2022, with over 600 exhibitors and a series of workshops, conferences and tastings that show how we can regenerate our planet through food.
Event languages: IT, EN
Ingresso Borgaro e Mortara - Torino (Italy)
GPS: 45.092073, 7.665029