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.

Aonori identifies the type of aging of the alga used to produce the aonori. This brand of aonori is produced with aosa-type alga. This product can be used on most flavorful Japanese dishes. It is used as a decoration on food or as a condiment for each type of dish. No preparation is required. It is enough to sprinkle freely on food. It is popularly used on Okonomiyaki, Takoyaki and Yakisoba.

In the East and especially in Japan, the nori seaweed is consumed with a daily habit, even for children and the like simply to munch on since it has a pleasant taste and feeds. The seaweed is suitable for the preparation of maki from the classic rolled form to roll or for sushi. With the small pieces of nori, you can create a series of appetizers: just cut the paper in small squares and bending the sides to form small baskets to fill with any ingredient you want!

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.

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.

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.

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

Powder seasoning simply perfect and essential in Japanese cuisine to dissolve in water at room temperature or hot to use as a base for soups, for example as miso soup. It is a valid vegetable substitute to the traditional dashi which is based on bonito.

The seaweed mekabu is always a type of wakame seaweed, but the difference is that the wakame seaweed is given by the fronds of the algae, while the seaweed mekabu is the part of the seaweed just above the root, then a little harder and the texture more viscous.