Norimomo

Japanese seaweed is now at a crossroads. If things go on like this,
seaweed may disappear from Japanese dining tables.
This is because the temperature of the sea water is rising.
Because the number of people who produce seaweed is decreasing.
And because the number of people who “know” about seaweed is decreasing.
To have more people enjoy seaweed, we expand the world of seaweed – For example, we increase new ways of eating and experiences. To convey the charm of seaweed that is not yet known. Alternatively, it may be to create a paste that makes everyone happy just by eating it.
Norimomo will also work together with like-minded people to create an environment in which producers can trade seaweed at a fair price, nurture successors, and continue to make seaweed.