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.

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

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.

Dried wakame seaweed - 50 g
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.

Aonori is the type of seasoning of this product that allows it to be used on most savory Japanese dishes. It is used as a decoration on food or as a condiment for any type of dish. No preparation is needed. Just sprinkle liberally on food. It is popularly used on Okonomiyaki, Takoyaki and Yakisoba.

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.

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!

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!

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.

Dried kombu laminaria alga - 30 g
Kombu or konbu alga is widely used in the kitchen to flavor and sweeten naturally, to soften other foods or simply like any other vegetable.  With this name a wide range of brown algae, belonging to the laminary group, which grow in abundance just below the surface of the water, is marketed.