Seaweed is used especially in the East Asian region for the preparation of soups, salads and noodle dishes. The typical malty-tart aroma and the scent of sea air make the mixture an ideal companion for fish soups, noodle dishes and salads.
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- Order number: 12165020
- Open text field 1: Seaweed, kelp, brown seaweed, wakame, nori, dulse, dulce, kombu, laver bread, finger kelp, straw kelp.
- Open text field 2: 12122100
also: seaweed, sea grass
Seaweed is a popular "vegetable" in eastern Asia, used both as a garnish and as a seasoning ingredient. Starting from China, the sea vegetable also became native to the national cuisines of Korea and Japan, the latter having popularized its use in Europe as well. Dishes such as sushi, maki and miso are on the menu in almost all relevant restaurants.
Our seaweed mix does not originate from Asia, but from the French Atlantic coast, but it can be used very well to prepare Japanese, Chinese or Korean dishes. The mixture has a typical tangy-malty aroma and smells of the sea. Very good for fish and noodle soups, salads and fish dishes.
The seaweed mix should be used well heated. Soak the mixture in boiling hot water for about 5 minutes. The resulting "decoction" can also be used.
Seaweed has a high iodine content and should be dosed cautiously in case of known intolerance.
Dulse (ragweed), sea lettuce, nori seaweed.
Maki, Miso, Wakame
Tart-malty and a bit salty.
Ginger, garlic, sesame seeds, poppy seeds, chili, sansho.