Algae

The hijiki seaweed is a brown seaweed that comes from the Far East, it grows on the rocks at water's edge with leaves in the round, green-black and hard, and is among the richest of minerals (calcium, potassium, iron).

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.

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.

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.

With aonori identifies the type of seasoning of the algae is used to produce precisely the aonori. This brand of aonori is produced with seaweed of the type ana-aosa. This product can be used on most of the japanese dishes are tasty. It is used as a decoration on food or as a condiment for any type of dish. No preparation is necessary. Just sprinkle it freely on your food. Popularly it is used on Okonomiyaki, Takoyaki and Yakisoba.

With aonori identifies the type of seasoning of the algae is used to produce precisely the aonori. This brand of aonori is produced with seaweed of the type aosa. This product can be used on most of the japanese dishes are tasty. It is used as a decoration on food or as a condiment for any type of dish. No preparation is necessary. Just sprinkle it freely on your food. Popularly it is used on Okonomiyaki, Takoyaki and Yakisoba.

The hijiki seaweed is a brown seaweed that comes from the Far East, it grows on the rocks at water's edge, with leaves cylindrical, green-black, and hard is one of the most mineral-rich (calcium, potassium, iron).

This type of nori is top of the line nori, its quality is excellent and incomparable. Guarantee of professional results on every dish, taste, colour, flavour and crunchiness of the highest level. 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

Nori deluxe for all uses, both as a seaweed for sushi and temaki and décor.

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.

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.

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.