Seaweed, Science, and Sushi

This chapter explores the intertwined histories of seaweed in Japan and the UK, beginning with the work of British scientist Kathleen Drew-Baker, whose discoveries on Porphyra&s;s lifecycle revolutionised nori cultivation and earned her reverence in Japan as ‘Mother of the Sea’. Nicolini and Plender show how her research not only enabled the global spread of sushi but also continues to shape narratives in the UK, where a fledgling seaweed sector now looks to Japan for technical, culinary, and cultural inspiration. Tracing this entangled history, the authors highlight how seaweed knowledge has circulated, been adapted, and redefined across contexts—from Kumamoto&s;s nori farmers to Welsh laverbread producers—illustrating the complex global flows of food, science, and cultural value.