海苔の生産現場が抱える課題の解決に取り組む吉永 愛さん。東京湾の伝統食材「江戸前ちば海苔」の生産現場は、海苔そのものの認知度の低さや生産者の後継者不足により衰退傾向にあります。そこで、若い世代の視点から海苔の魅力をわかりやすく伝えられないかと考え、海苔を使った新商品の開発や、オリジナルレシピを考案しSNSで発信。200年以上続く東京湾の海苔文化を新たなブランドとして確立したいと語る吉永さんの思い描く未来とは？
Ms. Ai Yoshinaga is working to address the challenges facing the nori production industry. The production area of Tokyo Bay’s traditional Edo-mae Chiba Nori is in decline due to the low level of awareness regarding nori itself and a shortage of successors among producers. With this in mind, Ms. Yoshinaga talks about finding a way to clearly convey the appeal of nori to the younger generation； she developed new nori-based products and created original recipes to share on social media. She aims to establish nori culture of Tokyo Bay, which boasts a history of over 200 years, as a new brand. What kind of future does she envision?
