Kaneryo Seaweed Presents New Value of Seaweed Research at the 1st Academic Symposium of the Japan Society for Food Development at Jumonji University

Kaneryo Seaweed Co., Ltd. (President: Yoshiki Takagi, Headquarters: Uto City, Kumamoto Prefecture, URL: https://www.kaneryo.co.jp/), a comprehensive seaweed manufacturer, participated as a speaker at the "1st Academic Symposium of the Japan Society for Food Development" (Chair: Noriko Tsuji, Professor at Jumonji University) held at Jumonji University (Niiza City, Saitama Prefecture) on Saturday, March 7, 2026.

This academic meeting was held with the goal of innovation toward "establishing a food system where the true significance of food shines." The symposium featured three sessions: "Agri-Tech," "Food-Tech," and "Next-Generation Gastronomy." Kazuma Yoshizumi, Director of our Seaweed Science Research Institute, spoke in the "Agri-Tech" session on the theme of "Seaweed Saves Human and Planetary Health and the Future." According to Ministry of Agriculture, Forestry and Fisheries surveys, domestic per capita daily seaweed consumption in fiscal 2024 has fallen to about 55% of its peak, and harvest volumes are also suffering due to "isoyake" (seaweed bed desertification). This lecture shared these challenges and presented new possibilities for seaweed, which is gaining global attention for both "health" and "environment," including its role in "blue carbon" and its effects on human health.

■ Lecture Content

・History of Seaweed and Declines in Consumption and Harvest

While seaweed has supported the Japanese diet since the Jomon period about 10,000 years ago, domestic per capita daily consumption in fiscal 2024 has dropped to 1.9g, a decrease of approximately 55% from its peak (in 1994). We reported on the critical current situation, showing data on how domestic harvests are plummeting due to factors such as "isoyake" caused by rising seawater temperatures from global warming.

・Environmental Contribution and Prospects for "Land-Based Aquaculture"

We explained how "blue carbon," where seaweed absorbs and fixes CO2, can be a climate change countermeasure. Furthermore, as a solution to declining harvests, we explained the merits of sustainable "land-based aquaculture," which allows for stable production unaffected by climate change and contributes to regional revitalization and the SDGs.

・Health Benefits and Functionality of Seaweed Intake, Including "Seaweed First"

Based on human intervention trials, we reported data showing that eating mekabu before a meal suppresses blood glucose spikes ("Mekabu First®"), wakame suppresses neutral fats, and mozuku and mekabu contribute to salt reduction and lower blood pressure. We also presented the latest research results, such as the potential for anti-aging effects from the brown algae "kurome," and the application of phlorotannin (derived from the brown algae "tsuru-arame") as a functional ingredient in Japan's first functional claim food to reduce eye and nose discomfort caused by pollen and other factors.

■ Speaker Comment