The waters around Japan are home to roughly 1,500 species of seaweed — and none of them, it is said, are toxic.
Of those, only about 50 have been seriously studied for flavor. In recent years, seaweed as food has been drawing real attention.
We welcomed Daisuke Okada — a sushi artisan and one of the foremost explorers of how seaweed tastes — to prototype and taste a range of seaweed dishes together.
For everyone who visits our site on the sea, we are experimenting with food as a way to pass on the ocean’s appeal — one dish at a time.
