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!

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2 formats

Kakugiri ma kombu seaweed

6,65 €

133,00 € / kg

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Rishiri and Rebun Islands Kombu powder - 50g

9,08 €

11,35 €

181,60 € / kg

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Rausu Kombu powder - 50g

9,08 €

11,35 €

181,60 € / kg

SEAWEED FAQ

What are the health benefits of Japanese seaweeds?

Japanese seaweeds contain vitamins A, B and C and numerous minerals. Green seaweed stands out for its magnesium content and its anti-inflammatory properties. Red seaweed is recognised for its moisturising, mineralising, anti-ageing, slimming and draining properties. Brown seaweed is antioxidant and detoxifying. Nori seaweed is rich in iron, amino acids and proteins. In Japan, spirulina is consumed dried, or in powder or capsule form. Japanese seaweeds are rich in minerals, vitamins and proteins.

Which seaweeds can you eat?

The Nishikidôri selection of Japanese seaweed features only edible varieties with recognised health benefits.

Is eating Japanese seaweed good for your health?

These various edible seaweeds with their many benefits are also very low in calories and contribute to a healthy cuisine. In Europe, these seaweeds are most often sold dehydrated. A few minutes will be enough to rehydrate them and restore all their iodine-rich, Umami-infused flavours to these jewels of the sea.

How are Japanese seaweeds eaten?

Discover our selection of seaweed in sheets for making your sushi; in powder form to enhance your preparations; in flakes to season your dishes and creations; or wild, naturally dried and matured for rich Umami broths