Japanese cuisine and seaweed specialist
Short Bio
Boaz Tsairi is a Japanese cuisine and seaweed specialist. Seaweed cultivation and processing consultant since 1989, owner of a seaweed farm. Collaborates with the Japanese Seaweed Union in a search for new markets, and serves as seaweed buyer in Japan, as well as exports seaweed to Japan.
Education Hebrew University Jerusalem Master of Arts 1992
Geography and Urban Planning and Canadian Studies
Hebrew University Jerusalem Bachelor of Arts 1988 - Geography and Anthropological Sociology
Experience:
Managerial 2009-2019 - Seaweed cultivation and processing consultant internationally and Japanese quisine consultant.
2009 – Owner of four locations. Total employees: 80
2006 – Buying a second seaweed farm in Michmoret, Israel (100,000 square meters). General manager since 2006
2006 – Introducing strategic partner from Canada2006 – Buying Babette's Feast – longest-running Belgian waffle house in Israel
2003 – Opening the second Sakura Restaurant branch in Tel Aviv
2001 – Establishing the Sakura Natural Products Company (2001-2006). Purchasing seaweed farm in Rosh Hanikrah, Israel. Owner and general manager, in charge of
1999 – Establishing JP Kobo Company, specializing in Japanese cuisine
cultivation, drying and exportation of ulva and garcilaria seaweed to Japan
1994 – Opening Sakura Jerusalem Restaurant. Longest-running Japanese restaurant in Israel
1992 – Establishing Tamaribento Ltd, specializing in Japanese cuisine and seaweed.
1981 – Working for the Canadian Government at British Columbia (1981-1984)
Seaweed Since 2006 – Managing a seaweed farm in Michmoret, Israel (100,000 square meters)
Expertise 2001-2006 – Heading the Sakura Natural Products Company
Since 2001 - Owner and general manager of seaweed farm, in charge of cultivation, drying and exportation of ulva and garcilaria seaweed to Japan
Since 1992 – Heading Tamaribento Ltd, specializing in Japanese cuisine and seaweed.
Since 1990 – Travelling to Japan 2-4 times yearly, for research and training. Collaborating with the Japanese Seaweed Union in a search for new markets, and serving as a buyer in Japan (nuri, kombu, wakame,and arame), as well as exports seaweed to Japan (ulva).
Culinary 2003 – At the Sakura Restaurant branch in Tel Aviv - Owner and CEO
1999 – At the JP Kobo Company, specializing in Japanese cuisine
1994 – At the Sakura Jerusalem Restaurant.
Abstract- Seaweed as Food
Seaweed has been a component of human diet for thousands of years, or more accurately an important part of the nutritional arsenal. Not only humans but also livestock have traditionally been fed algae, both from a lack of fresh vegetables and to enhance the taste and the nutritional value.
Man has been collecting algae for thousands of years, cultivating naturally occurring algae pools as we find in Polynesia. And in large parts of Asia, it is grown in massive quantities at sea, both in warm and in cold sea water regions.
In the last century there has been a great development in the understanding of the relationship between algae taste and the different algae components, the amount of protein, the amount of sugars and the mineral contents.
Varieties of the same algae may be biologically similar but very different in taste. There are varieties that have developed tidal resistance under extreme conditions, which greatly affects the taste, compared to the same varieties which did not have to endure extreme conditions.
Taste is a product of conditions and environment in which the algae grows and there is a difference in the taste of types seaweed that may otherwise look almost identical. Only under a microscope can it be shown that the cells are placed on a membrane and each leaf has two sets of cells on both sides of the membrane. This in comparison to other similar looking seaweed that has only one set of cells without membrane.
We are now able to grow algae without a large body of water, spraying on nets with the addition of plenty of minerals. The result is a wonderful variety of healthy and edible flavors for humans.