Friendships can change kitchens. During a recent visit to Yokohama, we spent three unforgettable days with Hirotoshi Anabe, a master of sake brewing and traditional fish fermentation.

If you step into our kitchen on any given morning, you’ll catch the scent of something quietly transformative: seaweed. Over the past few years we’ve been on what we call our seaweed journey—a deep dive into the regenerative power of kelp, kombu, and sugar wrack.

Flatfish—plaice, turbot, sole—have long shaped the seafood traditions of the North Atlantic. Yet these elegant fish are also barometers of a warming ocean. As water temperatures shift, they migrate, often moving further north or into deeper waters.