That is now changing, and Sachiumi Heroes is one of several new initiatives in Japan, from fisheries selling "blue carbon" credits to efforts to restore wild seaweed forests. "The Japanese have a history of eating seaweed, but we haven't ever really thought of farming it from an environmental or ecological point of view," he told AFP. Most of the kelp harvested by Kigawa and his colleagues at their port in Yokohama is sold to be boiled in soup stock and added to healthy salads.īut some will go to projects run by the organization Sachiumi Heroes "to preserve the ecosystem and tackle global warming", said the group's founder, Tatsunori Tomimoto. Research into new applications for the marine plant-from carbon absorption to reducing methane emissions from cattle-is flourishing, and countries are looking to Asia's seaweed savvy to develop their own industries.
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