Algae

Literally" sea cluster " umi budo are algae that are found in the sunny Okinawa archipelago. Treasure of the sea, these pearls are also called "green caviar" because they have the peculiarity of bursting under the tooth like caviar. These bunches of Umi Budo were collected one by one by hand.

Resealable pack of 100 sheets of nori seaweed professional. Seaweed nori for sushi is certainly the alga, the most popular of the planet and also the most consumed in the power supply. Japan produces only about 11 billion pieces per year.

For its delicate taste it combines well with ground vegetables and is good sautéed with onions or cooked and served with boiled green vegetables, or simply soaked and served with cucumber, with citrus fruits or a vinegar sauce, it is excellent and refreshing as a summer salad. Wakame is a valuable ingredient for soups and miso soups.

In the East and especially in Japan, the nori algae is consumed with the daily habit, even by children who like it simply to munch because it has a pleasant taste and nourishes. The seaweed is suitable for the preparation of the maki with a classic rolled up roll or sushi shape. With the sheets of nori you can create a series of aperitifs: just cut the leaflet into small squares and fold the sides forming small baskets to be filled with any desired ingredient!

Low in calories and rich in vitamins and minerals, this wakame, hijiki and tosaka seaweed salad is a great and original substitute for green salad. It will be an ideal complement to accompany your raw vegetables (cucumbers, tomatoes, carrots). It also brings color to your dishes. Soak the algae in a large amount of cold water for 3-5 minutes, they will double in size once rehydrated. Drain well and season to taste.

The konbushi is a product obtained from the kombu kelp that is dried and cut fine, as is the case for the katsuobushi. Using it as a topping over the food and gives it a beautiful aroma and fragrance typical of the kombu.

Very rich in vitamins, minerals and proteins, these sheets of nori grills are designed for tasty and refined temaki-sushi and sushi maki.

Seaweed nori for sushi is certainly the alga, the most popular of the planet and also the most consumed in the power supply. Japan produces only about 11 billion pieces per year. It is prepared with red seaweed of the species Porphyra: after the harvest, the algae are washed and then chopped finely and reduced to a pulp thick, like a soup, which is poured in small quantities in the boxes placed on bamboo mats. The excess liquid cola the way, and the mats covered with algae are dried, in the traditional way in the sun or in large ovens. Algae of the genus Porphyra, which are used for the preparation of the nori are the seaweed from the high protein content and the balanced presence of vitamins, minerals and Omega 3

For its delicate taste combines well with the vegetables of the earth, and is good sautéed with onions, or cooked and served with green vegetables and boiled or simply soaked and served with cucumber, with a citrus or a tomato based vinegar, is excellent and refreshing as a summer salad. The wakame is a vital ingredient for soups and miso soups.

For its delicate taste it combines well with ground vegetables and is good sautéed with onions or cooked and served with boiled green vegetables, or simply soaked and served with cucumber, with citrus fruits or a vinegar sauce, it is excellent and refreshing as a summer salad. Wakame is a valuable ingredient for soups and miso soups.

The seaweed wakame genkai are dried and coming from the sea of Genkai, in southern Japan. The seaweed wakame are an ingredient present in many recipes and are unfailing in the miso soup. To prepare them simply soak in water for about 5 minutes, until they regain their size and consistency starting.

Yamadashi Kombu is a fine tangle of seaweed kombu sea dry, used a lot for japanese and Korean dishes. Kombu seaweed is used mainly for the broth and the soup as a main ingredient. Kombu seaweed is also used in the traditional preparation of rice for sushi.