Seaweed Summit Kyoto: Cultivating the Future of Ocean Food

Curator’s Note: A symposium focused on seaweed is scheduled to take place in Kyoto on March 8th. In Japan, seaweed extends beyond its role in sushi, appearing as a staple like wakame in daily miso soup. This event is expected to delve into the sustainable cultivation of seaweed, offering a valuable perspective for those tracking developments in this area.

On March 8, 2026, Kyoto is set to host an inaugural symposium, “The 1st Seaweed Summit: Sea, Food, and Future from the Perspective of Seaweed,” with a clear objective: to address the decline of seaweed beds through consumption. This event, supported by the Nippon Foundation, is poised to gather a diverse assembly of culinary professionals, marine researchers, producers, corporate representatives, local government officials, and media.

The concept of “eating to save” may seem counterintuitive at first glance, but it speaks to a proactive approach in marine conservation, aiming to foster sustainable harvesting and cultivation practices. The symposium is expected to unfold across four distinct sessions, each focusing on key themes: identifying current challenges, exploring potential solutions, understanding the culinary perspective, and showcasing various initiatives already underway. This structured approach suggests a comprehensive examination of the topic, moving from problem identification to actionable strategies.

A notable aspect of the summit is the involvement of leading figures from the culinary world. Renowned chefs such as Takahashi Takuji, Namae Shinobu, Willy Monroy, and Nakamura Genkei are among those expected to contribute to a special tasting session. This inclusion underscores seaweed’s versatility and its potential as a sophisticated ingredient, moving beyond its traditional roles in Japanese cuisine to inspire new culinary directions. The opportunity to sample dishes crafted by these individuals offers a tangible connection to the symposium’s core message: that seaweed can be both a solution to environmental concerns and a source of gastronomic innovation.

Beyond the kitchen, the intellectual discourse is anticipated to be robust, with speakers like Murata Yoshihiro of Kikunoi, Arai Shogo from the Seaweed Research Institute, Professors Ishida Masayoshi and Kamatani Kaoru of Ritsumeikan University, and Haga Hikaru from Otsuchi Town, Iwate Prefecture. Their presence highlights the interdisciplinary nature of the challenge and the collaborative spirit necessary to address it. A standing reception is also planned, designed to facilitate networking among the 150 attendees, fostering connections over a spread of seaweed-based dishes. This environment suggests an intention to build a community around the cause, encouraging ongoing dialogue and cooperation. The event is co-hosted by the Ocean Forest Project and Good Sea General Incorporated Associations, further emphasizing the collaborative effort behind this initiative.

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