Whole seaweed, in strips
Discover dried seaweed strips. Versatile in use.
Algae, in flake form
Discover algae flakes, versatile in use.
algae
Here you'll find dulse, wakame, sea spaghetti, and nori. The seaweed is harvested by hand and gently dried. The wakame & shiitake combination is also very popular. The dulse flakes can be simply sprinkled over pasta or salad. Delicious kombu seaweed is cooked in a broth (kombu dashi). Sea spaghetti can be combined with real spaghetti, or our delicious sushi nori sheets can be enjoyed as a snack.
FAQs about algae
In Japanese cuisine, kombu seaweed is important for broths. In the classic Japanese miso broth, both miso and the broth from boiled kombu seaweed are used.
Wakame, the brown seaweed, is also very popular in dishes. Nori seaweed is pressed and used as a sheet for sushi or sprinkled over dishes.
Wakame seaweed is excellent for miso soups or ramen bowls. Dried or ground, it adds a marine flavor.
The seaweed should be soaked in hot water for 10 minutes. It should then be rinsed with cold water. Its light, sweet-salty flavor adds a sophisticated touch to many dishes. It's particularly good in soups, sauces, and fish dishes. It can also be used as a seasoning in stir-fries, curries, vegetable stir-fries, and seafood pasta.