Through the world's first land-based cultivation using underground seawater and sea surface cultivation that nurtures a rich marine ecosystem, we are engaged in research and production of rare varieties of seaweed in various regions of Japan, and are involved in the entire process from product commercialization and dish development to sales to consumers, including restaurants and other businesses. We also build close partnerships with local fishermen, developers of cultivation equipment, and chefs, working together to enhance the value of seaweed and contribute to regional revitalization and the development of food culture through seaweed.