Mozuku from Iheya Island, particularly Noho Island, has gained recognition for its exceptional taste, aroma, and texture by renowned establishments like Sukiyabashi Jiro and Tempura Kusunoki, which have integrated it into their cuisine.
Despite the absence of new successors, my dedication lies in marketing this mozuku from Iheya Island, especially the one harvested from Noho Island. By promoting this high-value mozuku, I believe we can change the future of mozuku. I have a strong desire to restoring it to a profession filled with dreams.