Seaweed

Dashi Kombu is a Japanese kelp that is dark green in color. It's used to make the base for almost all Japanese soups. To use it, a small piece needs to be simmered in hot water to release its flavors. After 5-30 mins, Read more

Mainly used to make delicious sushi rolls, temaki and or rice balls (onigiri), Hanabi seaweed can also be cut to size and eaten together with steamed rice or used as a garnish or flavoring in noodle soups or stir-fry. Read more

Roasted Seaweed. Read more

This Wakame seaweed has a delicate taste and a delicate aroma. Use wakame seaweed in miso soup and salads. Read more

Green laver, known as aonori is a type of edible green seaweed. Read more

Dashi Kombu is a Japanese kelp that is dark green in color. It's used to make the base for almost all Japanese soups. To use it, a small piece needs to be simmered in hot water to release its flavors. After 5-30 mins, remove the kombu, and your stock is r Read more

This Wakame seaweed has a delicate taste and a delicate aroma. Use wakame seaweed in miso soup and salads. Read more

100% Korean seaweed, harvested from clean waters. Read more

Delicious as a snack with drinks. Also used as a garnish in Japanese noodlesoup (ramen) or where Nori is used for decoration / decoration. Read more

This dried seaweed contains little salt and is rich in vitamins A, C, calcium, magnesium, fiber and zinc. Soak the seaweed in water for 5-10 minutes and mix it with your salad or vegetables or add it to your soup. Read more