Seaweed

One of the most important seaweeds in Japanese cuisine, kombu is versatile and delicious. Kombu is rich in umami the fifth human taste – which subtly enhances other ingredients.

Organic seaweed from the pristine nutrient rich waters of the Atlantic Ocean. Sustainably harvested when its in season and dried using state of the art drying systems to ensure to ensure an optimal nutrient profile.

EXPIRY DATE 4 July 2024

Another Japanese staple often found floating on a bowl of miso soup, wakame has a mild taste which gives it great versatility. Not originally a native of Europe, wakame has come to flourish here, growing in abundance in the extreme lower shore on wave-battered rocks and in rock pools along the coast of Ireland.

Biologisch zeewier uit de ongerepte, voedingsrijke wateren van de Atlantische Oceaan. Duurzaam geoogst als het in het seizoen is en gedroogd met behulp van de modernste droogsystemen om een optimaal voedingsprofiel te garanderen.

EXPIRY DATE 9 June 2024

Himanthalia elongate is primarily used as a sea vegetable. It is normally dried and marinated or pickled in jars to preserve its shelf-life. The long ribbon like fronds of sea spaghetti, is native to the Atlantic. They reach their peak of taste and tenderness in the middle of spring.

Organic seaweed from the pristine nutrient rich waters of the Atlantic Ocean. Sustainably harvested when its in season and dried using state of the art drying systems to ensure to ensure an optimal nutrient profile.

EXPIRY DATE 6 July 2024