“Salon du Chocolat 2023” will be held from Sunday, January 22 to Wednesday, January 25, 2023, at the Event Hall on the 6th floor of the Isetan Shinjuku Main Building.
At this event, “Sea Wine,” crafted by fermenting seaweed, will reportedly be unveiled.
Let’s take a closer look at the details.
What is “Sea Wine”?
“Sea Wine” is the first release from “Re-seaweed,” a new brand developed by Sea Vegetable LLC.
Amazingly, it is an unprecedented non-alcoholic beverage made by fermenting seaweed.
Through the power of fermentation, it is said to have achieved a refreshing, fruity flavor never tasted before, transforming the very concept of “seaweed” that comes to mind.
Culinary industry professionals who sampled the drink have reportedly shared enthusiastic comments, such as, “It’s unbelievable that such a delicious beverage was born from seaweed.”
Details of “Sea Wine”
“Sea Wine” is a new beverage combining seaweed and fermentation.
Harnessing the intrinsic deliciousness of Sea Vegetable’s seaweed itself, it is made using only “seaweed, water, and sugar.”
Operating on the same principle as kombucha, which is made by fermenting tea, it is fermented by adding sugar to seaweed, a marine plant.
It is a bottle that offers a culinary experience that no one in the world has ever tasted before.
You just have to drink it to believe it!
The chef in charge of recipe development this time is Shu Ishizaka, originally from Sydney.
After winning Australia's U30 culinary competition, he is one of the super chefs who oversaw culinary development as sous chef at “INUA,” which earned two stars in just one year after opening in Tokyo in 2018.
During “Salon du Chocolat 2023,” alongside Sea Wine (takeout only), Suji Aonori chocolate cake, kelp, brown sugar, and cacao nib semifreddo, as well as red seaweed and cacao pulp milk mousse are also scheduled to be offered.
Why not visit the venue and enjoy this new flavor born from the sea?
Reference