Why Japan is growing veggies under the sea

#Ad paid and presented by Japan - The Government of Japan Tokyo’s famed free-diving Chef Shinobu Namae, the mastermind behind L’Effervescence, says he can hear the chatter of fish when he dives. Feeling one with life itself, he sees himself as a teller of stories from oceans, farmers and innovators, to us, the consumer.   Alongside him is Teramatsu Chihiro, who dreams of a world where more of Japan’s 1,500 seaweed varieties sit on supermarket shelves alongside everyday vegetables. A leading force at SEA VEGETABLE Company, she’s helping to pioneer land-based seaweed farms that reimagine the future of food.   The two innovators meet for an adventure on Japan’s luminous shores, discovering new ways the world might eat, live and sustain itself. Along the way, you’ll meet a society of dreamers who place their bets—and their brains— on a brighter future.   And perhaps this is how we find meaning in Chef Namae’s words: that the true reward of “deliciousness”, is “imagination”.   This is Japan’s seaweed story. One with a deep cultural legacy, and one that invites all to experience seaweed as a connector between nature, people, and our hope for the future. #FutureofFood #Seaweed #BlueCarbon #InvestJapan