The traditional taste of japan
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Réference : NISAE2
Sômen Kombu, a real sea delight, are very young spring seaweeds, of just a year old.
Harvested before maturity in March, they are washed and quickly blanched, thinly chopped and dried very quickly at high temperature. They keep very pleasant texture and crunchiness.
Our perfect combination : dipped in cold or warm water for 5 to 10 minutes, rinsed and drained, they find the color, crispness and intact flavors of fresh seaweed.
- as rehydrated, seasoned with yuzu ponzu soy sauce and grated ginger, red shiso rice vinegar, rice vinegar with agave syrup (plain or mikan juice or sudachi juice), vinegar of nature or honey
- as rehydrated, seasoned with a delicious vinaigrette created by us, mix half vinegar kanisu and roasted rapeseed oil
- as, rehydrated, for your mixed salads
- rehydrated, pan-fried with other vegetables
- rehydrated, as an accompaniment to your noodles (sautéed or not)
- rehydrated, fried in tempura or enrobing fish for frying
ASSOCIATION ESAN
ESAN Association was founded by Hakodate seaweed producers and fishermen and the objective of Mr Saito (in charge of sales).
Sômen Kombu, a real sea delight, are very young spring seaweeds, of just a year old.
