Seaweed has been consumed and celebrated in Japan for thousands of years. Its delicious salinity exemplifies the taste of umami. Two celebrated Japanese chefs talk about their passion for this oceanic culinary wonder food – and their concerns for its future.
While blessed with a culinary culture that prominently features seafood, the premier Japanese chefs of Relais & Châteaux are concerned about their environment. Four eco-conscious culinary figures share their vision of change.