Kaneryo Seaweed Presents at "Chuo Citizen's College Lecture" Explaining the Value of Seaweed Based on Scientific Evidence

Kaneryo Seaweed Co., Ltd. (President and CEO: Yoshiki Takagi, Headquarters: Uto City, Kumamoto Prefecture, URL: https://www.kaneryo.co.jp/), a comprehensive seaweed manufacturer, gave a lecture on "Visualizing the Value of Seaweed with Scientific Evidence" at the "Chuo Citizen's College Lecture," a collaborative course between Chuo City and Doshisha University, held on June 12, 2026 (Fri.) at the Doshisha University Tokyo Satellite Campus (Chuo City, Tokyo).

The lecture was held for the general public, primarily residents of Chuo City, with approximately 50 people attending on the day. Many attendees were highly interested in health and food, and it provided an opportunity to deepen their understanding of the health functions of seaweed and the latest research findings. The lecture covered the types and history of seaweed, as well as scientific evidence regarding its health functions. It also explained the current status of seaweed consumption, which has been on a declining trend in recent years, capturing the participants' interest.

Lecture Content on the Day

- Diversity of Seaweed and its Relationship with Japanese People:

Over 9,000 species of seaweed grow worldwide, and more than 1,500 species inhabit the waters around Japan, making Japan one of the countries with abundant seaweed resources. The lecture explained the classification and characteristics of seaweed, as well as the relationship between Japanese people and seaweed and their food culture, which dates back to the Jomon period, introducing the history of how seaweed has supported the lives of Japanese people.

- The Potential of "Seaweed First" as Seen from Research Data:

Research findings on "Seaweed First," which involves consuming mekabu or mozuku before meals, were presented. Based on the results of human intervention studies, the health benefits of consuming seaweed first, such as the potential for reduced salt intake and improved blood pressure, were explained.

- The Forefront of Seaweed Research Utilized in Foods with Function Claims:

Research findings on the brown seaweeds "Kurome" and "Tsuruarame" were introduced. It was explained that the intake of Kurome, which is rich in phlorotannins, has been shown to reduce indicators of glycation and oxidation, potentially leading to anti-aging effects. Furthermore, Tsuruarame, also rich in phlorotannins, has been reported to alleviate discomfort in the eyes and nose caused by pollen, dust, and house dust, and examples of its use in foods with function claims as a functional ingredient were presented. Through these research results, the potential for seaweed to contribute to extending healthy life expectancy and improving quality of life was discussed.

Speaker's Comments

Kazuma Yoshizumi, Director of the Seaweed Science Research Institute, Kaneryo Seaweed Co., Ltd.

Seaweed has long been a familiar food for Japanese people, but its value is not yet fully understood. In recent years, research on the health functions of seaweed has progressed, and new findings based on scientific evidence, such as salt reduction and suppression of postprandial blood glucose elevation, are continuously being revealed.

This lecture introduced everything from basic knowledge about seaweed to the latest research findings. We hope that by widely communicating the value of seaweed revealed through research to society, it will serve as an opportunity for people to feel more familiar with seaweed in their daily diets.

Going forward, our company will continue to disseminate the value and potential of seaweed based on scientific knowledge and work towards realizing a sustainable society that contributes to both human health and the global environment.

●What is Mekabu First®?

"Mekabu First®" is a new eating habit advocated by Kaneryo Seaweed Co., Ltd. By consuming mekabu at the beginning of a meal, its effect of suppressing postprandial blood glucose elevation has been confirmed, showing potential to surpass the conventional "Vegetable First."

Kaneryo Seaweed aims to contribute to health management without strain through daily meals by promoting "Mekabu First®," which can be easily incorporated.

Kaneryo Seaweed Co., Ltd.

Business Activities: Processing and sales of seaweed products (mainly mozuku and mekabu), seaweed salads, and other assorted seaweeds.

Representative: Yoshiki Takagi, President and CEO

Location: 1544 Sasahara, Uto City, Kumamoto Prefecture

Sales Offices: Tokyo Sales Office, Osaka Sales Office

Homepage: https://www.kaneryo.co.jp

* The "髙" in President and CEO "Yoshiki Takagi" is the "hashigo-daka" variant.