Seaweed Symphony: Shinobu Namae of Relais & Châteaux L’Effervescence
For World Oceans Day, hundreds of Relais & Châteaux chefs, in partnership with Ethic Ocean, will celebrate with a Seaweed Symphony by featuring this revitalizing, “miracle” ingredient in menus, cooking classes, talks, excursions and more. In this film, we travel to L’Effervescence in Tokyo, Japan where chef Shinobu Namae takes us underwater to explore the seabed, at first with his fisher and then with children for whom he organizes workshops. Seaweed is important for carbon sequestration. Namae shares that, “If the atmosphere has a higher temperature, that affects the ocean water, which leads to difficulty of seaweed survival.” As an avid freediver, Namae has observed sea desertification over the course of the last decade. He wants to inspire everyone to take action, in a delicious way.