Seaweed

img

Yaki Nori (seaweed for sushi)

Japan

Nori is usually a blend of seaweed pressed together to make up a sheet. Better blends are often graded in Japan by their quality and colour. The three basic grades are: green, silver, gold. The nori is graded by quality and colour. Standard pacakage come in packs of 10. As you advance from green to gold the nori becomes more aesthetically appealing.

Other

Ajitsuke nori (seasoned seaweed) is usually eaten as is or wrapped around a rice ball. Majority of our products have individually wrapped packages. There is one jar that is has loose pieces of ajitsuke nori. The seasoning is mainly soy sauce and sugar and most have red pepper to give it a little spice.

Wakame is mostly dried or salted, and there are various types, sizes and grades of wakame. It is full of vitamins with absolutely no fat content makes it a useful health food. This seaweed has a delicate aroma and a very refreshing flavor. It is slightly slippery but has a pleasant vegetable crispness. Wakame can be used in soups and in salad with a vinegary dressing or simmered with other vegetables. The product we carry is cut wakame, which softens almost instantly, looks tiny in the package but will expand in the liquid so only need small amounts.

Konbu, giant kelp, is an indispensable ingredient in Japanese cooking. It is used on its own and also provides a subtle flavor to numerous dishes as one of the basic ingredients of dashi (fish stock). It contains a large amount of glutamate acid, the source of its intense flavor, and is rich in iodine, calcium and vegetable fibre. A popular konbu product is tororo konbu, which is a pile of fluffy, very thing threads shaved lenthways and is eaten with rice and in clear soups. We carry tororo konbu and three other kinds of konbu that can be used for making dashi or for eating.

We also carry other seaweed and kelp that can be used as toppings for Japanese dishes.  

Yaki Nori (seaweed for sushi)

Japan

Nori is usually a blend of seaweed pressed together to make up a sheet. Better blends are often graded in Japan by their quality and colour. The three basic grades are: green, silver, gold. The nori is graded by quality and colour. Standard pacakage come in packs of 10. As you advance from green to gold the nori becomes more aesthetically appealing.

Other

Ajitsuke nori (seasoned seaweed) is usually eaten as is or wrapped around a rice ball. Majority of our products have individually wrapped packages. There is one jar that is has loose pieces of ajitsuke nori. The seasoning is mainly soy sauce and sugar and most have red pepper to give it a little spice.

Wakame is mostly dried or salted, and there are various types, sizes and grades of wakame. It is full of vitamins with absolutely no fat content makes it a useful health food. This seaweed has a delicate aroma and a very refreshing flavor. It is slightly slippery but has a pleasant vegetable crispness. Wakame can be used in soups and in salad with a vinegary dressing or simmered with other vegetables. The product we carry is cut wakame, which softens almost instantly, looks tiny in the package but will expand in the liquid so only need small amounts.

Konbu, giant kelp, is an indispensable ingredient in Japanese cooking. It is used on its own and also provides a subtle flavor to numerous dishes as one of the basic ingredients of dashi (fish stock). It contains a large amount of glutamate acid, the source of its intense flavor, and is rich in iodine, calcium and vegetable fibre. A popular konbu product is tororo konbu, which is a pile of fluffy, very thing threads shaved lenthways and is eaten with rice and in clear soups. We carry tororo konbu and three other kinds of konbu that can be used for making dashi or for eating.

We also carry other seaweed and kelp that can be used as toppings for Japanese dishes.