Algae

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.

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.

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 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).

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).

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

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.

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.