[Sea Vegetable LLC] For a limited time, Sea Vegetable’s first seaweed tempura specialty store, “Seaweed Tempura Mobatei,” opened in Bunkyo Ward, Tokyo.
*View in browser* *Sea Vegetable LLC*
Press release: May 13, 2024
**
For a limited time, Sea Vegetable’s first seaweed tempura specialty store, “Seaweed Tempura Mobatei,” will open in Bunkyo Ward, Tokyo. *We teamed up with chef Hiroki Oyama to create the “Ganso Seaweed Tempura Gozen” and “Ganso Seaweed Tempura Gozen” made with 6 types of rare seaweed.
“Seaweed Tentojidon” will be available in limited quantity for 4 days starting May 30th (Thursday). Advance reservations will begin from May 13th. *
Sea Vegetable LLC (Co-Representatives: Jun Hachiya, Tomohiro Yuichi (Headquarters: Aki City, Kochi Prefecture) teamed up with chef Hiroki Oyama to open a restaurant specializing in seaweed tempura, “Seaweed Tempura” in a space in Bunkyo Ward, Tokyo.
“Mobatei” will be open for a limited time.
Sea Vegetable’s seaweed has been widely used by restaurants around the world, from more than 30 Michelin-starred restaurants to street pubs, but now more people can experience the new charm and taste of seaweed. I wanted to create a place. The tempura uses plenty of seaweed grown at Sea Vegetables. Seaweed is often eaten in salads and soups, but since it goes well with oil, tempura is a recommended way to eat it, and it is one of the most popular seaweed recipes. “Seaweed tempura Hiroki Oyama, one of Sea Vegetable’s partner chefs, is the owner of “Mobatei”, which sells six types of rare seaweeds that are no longer available on the market due to environmental changes, such as raw Suji Aonori, Atsuba Ulva, and Suna. We will provide you with the dishes you use.
Business is irregular, and the first time it will be open for 4 days from May 30th (Thursday) to June 2nd (Sunday). Advance reservations have started from May 13th.
Sea Vegetable plans to continue to open more places where you can easily enjoy new seaweed dishes that you have never seen before, and the first one is “Seaweed Tempura”.
This is Mobatei. Take this opportunity to enjoy seaweed tempura prepared by professionals that you can’t taste at home. Please note that all the seaweed we use is commercially available for restaurants.
Thoughts behind the restaurant name “Seaweed Tempura Mobatei” A moba is a place where seaweed grows, and is also called a “sea forest.” It is no exaggeration to say that seaweed beds foster the diversity of the marine ecosystem, but in recent years seaweed has been decreasing rapidly due to rock formations. Sea Vegetables is produced by collecting various seaweeds, researching them, and bringing them back to life by cultivating them on land or in the sea, which have less environmental impact. More than 1,500 types of seaweed inhabit Japan’s waters, all of which are non-toxic and edible. However, even in Japan, where the seaweed eating culture is the most advanced in the world, only a few are served on the table. There are dozens of types. Sea Vegetable aims to protect the seaweed food culture that has been passed down from the past, while at the same time creating a new seaweed food culture.
In order to continue cultivating seaweed and further expand its area, we need to increase opportunities to eat seaweed. Until now, Sea Vegetable has been aiming to create a seaweed food culture by exploring new ways to eat and process seaweed.
We will open “Mobatei”. Cultivating seaweed increases the number of small organisms around the seaweed, which in turn increases fish resources, creating a virtuous cycle in the marine ecosystem. Just like seaweed beds are the cradle of the ocean that nurtures a variety of living things, we hope to connect diverse people through eating delicious food, creating a positive cycle for both the ocean and people. It’s included in the store name.
“Seaweed Tempura Mobatei” menu
Original seaweed tempura set meal 2,200 yen (tax included)
5 kinds of tempura/with small bowl, rice, and soup
In order for you to fully enjoy the charm of seaweed, which is delicious even when fried, we
The “Seaweed Tempura Gozen” comes with 5 types of tempura (suji green seaweed tempura, Atsuba sea lettuce tempura, young hijiki tempura, onion kakiage with suna, and kashiwa tempura), along with a small side dish, rice, and soup.
Original seaweed tempoji bowl 1,650 yen (tax included)
Comes with small bowl and soup
The “Original Seaweed Tentojidon” features bowls of Suji Aonori tempura, onion kakiage with suna, and young hijiki tempura. We will serve it with a small bowl and soup.
Now accepting reservations from May 30th (Thursday) to June 2nd (Sunday) Sea Vegetables official online store
Please make a reservation at
For future business hours and latest information, please see Sea Vegetable’s Instagram
Please verify.
Store overview
Store name Seaweed Tempura Mobatei
Address 2-6-8 Suido, Bunkyo-ku, Tokyo (Map bit.ly/44lOPaC)
Business hours: irregular
Contact us event@seaveges.com
*Please check Sea Vegetable’s official online website and Instagram for business dates and times.
We offer tempura and seaweed dishes using 6 types of rare seaweed. In recent years, due to rising seawater temperatures, the period when seaweed-eating fish such as rabbitfish and sea urchins are highly active has become longer. As a result, severe feeding damage* has occurred throughout the country, and seaweed beds where seaweed grows have been drastically reduced. Therefore, Sea Vegetable collects seaweeds that are on the verge of extinction or whose food culture is on the verge of extinction, researches them, brings them back to life through cultivation on land and in the sea with less environmental impact, and proposes new ways to eat seaweeds. I am. “Seaweed tempura At Mobatei, you can enjoy 6 types of seaweed.
*Feeding damage: The destruction of crops by living things. Also, the damage.
Suji Aonori
“Raw” Suji Aonori is rarely distributed nationwide. At Sea Vegetable, we are able to deliver fresh, raw Suji Aonori all year round using a stable cultivation method that uses underground seawater. By frying it, the original aroma of Sujiaonori stands out.
Atsuba Ulva
The seaweed that is commonly called “Ulva” and is a specialty of the warm areas of the Pacific Ocean and Kyushu is actually known as “Hitoegusa” and is characterized by its single layer and thin texture. On the other hand, Sea Vegetable “Atsuba Ulva” is characterized by its thickness and bitterness similar to wild vegetables, and goes perfectly with tempura.
Tosaka Nori
Seaweed is classified into three types: green algae, brown algae, and red algae. Among the red algae, Tosaka nori has a distinctive color and texture. Immediately after harvesting, it is salted and processed to make tempura. Because it is close to its raw state, it retains its original flavor and texture.
Suna
Suna is a seaweed also known as Yumigataogonori. In Ishigaki Island and other areas around Okinawa, it has been loved as “Suna,” a generic term for seaweed belonging to the family Ogonoriaceae. It has a unique crunchy texture that cannot be replaced with other
ingredients, and it retains its texture even when fried.
sweet sake
It is a rare seaweed that has been loved in some areas of Kyushu and is now called a phantom seaweed. The seaweed is so delicate that it can only stay fresh for a few hours, so it is salted immediately after being harvested to maintain its freshness. The outside is crunchy and chewy, while the inside is sticky and thick.
Young hijiki
Domestic Hijiki accounts for about 10% of the market, and only the rarest young shoots are used. It is quickly boiled and salted immediately after harvesting, so you can enjoy a fresh and crunchy texture that is completely different from regular hijiki.
Selling Sea Vegetable seaweed in stores
Sujiao seaweed dried as is
Dry Tosaka nori
* Dried straight seaweed 500 yen (tax included) *
It is said to be the most fragrant type of seaweed, and its presence stands out even among seaweed. By drying it while it’s still fresh, you can enjoy the delicate and refreshing scent of Sujiaonori with less unpleasant taste.
* Dried Tosaka nori 700 yen (tax included) *
Seaweed is broadly classified into three types: green algae, brown algae, and red algae. Among the red algae, Tosaka nori, which has a distinctive color and texture, was dried immediately after being harvested. It maintains its flavor and texture, making use of its individuality and making it useful in a variety of dishes.
* Dried young hijiki 700 yen (tax included) *
Domestic Hijiki accounts for about 10% of the market. Among them, only the rarest young buds are used. Just reconstitute it with plenty of water for 6 minutes and it’s delicious to eat as is, and we also recommend adding plenty of it to your usual salads and dishes.
Seaweed is Sea Vegetable’s official online store
You can also purchase it.
Introduction of the owner of “Seaweed Tempura Mobatei”
* Hiroki Oyama *
Born in Okazaki City, Aichi Prefecture in 1996. 10 years of experience as a sushi chef. At the introduction-based sushi restaurant Sushiya (Bunkyo-ku, Tokyo), the owner
Studied under Daisuke Okada for 6 years from the age of 18. After that, he became independent as Koufuku Ryori Daisuki. Based on the concept of “providing food that makes your stomach happy,” we have devised a dinner course that combines sushi as the main dish with a variety of Japanese, Western, and Chinese dishes, including tempura. We aim to be a restaurant that respects Japanese culture, such as Japanese food and sushi, and allows people to enjoy it in a natural way, without putting too much effort into it.
*For restaurants that wish to sell seaweed for commercial use*
If you would like to purchase and handle seaweed, please click here
Please register as a member on this page. You will receive an approval email within 2-3 business days. As soon as it arrives, you will be able to purchase the product on the site. For any other questions, please contact
From here
https://www.youtube.com/watch?v=JR83O9NEeIc
*About details about this release*
https://prtimes.jp/main/html/rd/p/000000040.000093542.html
*Download press release materials*
https://prtimes.jp/im/action.php?run=html&page=releaseimage&company_id=93542&release_id=40
Unsubscribe HTML email
Copyright © PR TIMES Corporation All Rights Reserved.