Seaweed

The consumption of seaweed in Japan is very widespread, both for their incomparable briny flavours and their health benefits. Sushi, maki, miso miso, broths, salads... these vegetables of the sea are essential in Japanese kitchens both by tradition and for the benefits they provide. Several varieties are consumed in Japan and serve different purposes. Nori seaweed is mainly known in Europe for preparing maki and onigiri. Its briny taste and rounded flavour can also, when crumbled, season fish fillets, pasta, noodles, rice white, biscuits... Kombu is distinguished by its brown colour and is used to season dishes or to prepare dashi broth while bringing out umami, the emblematic flavour of Japanese cuisine. A true flavour enhancer, the "kombujime" technique refines the flesh and delicately perfumes fish with the taste of kombu. Wakame, rich in flavour and usually cut into strips, is mainly used in soups, salads or stir-fries. Umibudo, shaped like miniature bunches of grapes, is a delight seasoned with a ponzu! Our fresh seaweed salads can be enjoyed as they are or as a side dish — a guaranteed culinary journey!