Algae

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.

Seaweed nori for sushi is certainly the alga, the most popular of the planet and also the most consumed in the power supply. The kizami nori is nori seaweed cut in thin strips used a lot in decoration.

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. If you have been lightly toasted in the oven, and then pulverized it is a tasty seasoning, rich in minerals suitable for the rice and the dishes of cereals. The wakame is also a vital ingredient for soups and miso soups. The Alaria esculenta can be used in place of the wakame in the preparation of the recipes, but it requires cooking longer. The wakame also has the ability to soften the fibres of foods with which it is cooked. Soak the seaweed in cold water for five minutes until they are soft, or in hot water for 2 minutes. The algae if left in water for too long they lose their flavor. The product does not require cooking but can still be used in broths, stews, etc...

Mikuniya is a manufacturer of NORI (japanese high-quality (marine algae) in Hiroshima, Japan. What they say about them is "We have produced our nori for almost 100 years. We visit the areas of production of NORI in Japan every winter to buy only the best quality SUSHI with a crunchy texture and the taste of the ocean. Nearly eight billion pieces of NORI are harvested by fishermen in Japan every year. About 8 billion pieces, only 3% is of excellent quality, and only quest odiventerà MIKUNIYA  A lot of the sushi Chef and chefs of japanese restaurants love to use our NORI. We have about a thousand sushi bars and Japanese restaurants that are our customers in Japan only. In addition, we have started to export our NORI in Europe since 2008, because the sushi bar Michelin star in London and Paris prefer to use our NORI. Outside Japan, there are several hundreds of sushi bars and japanese restaurants that now use our NORI.  Using NORI that meets various conditions (such as the color, the aroma and the taste when roasted with care and with the right amount of salt that is suitable for the quality of the NORI you will obtain a unique result.

With this wonderful mixture of chopped kombu expertly manufactured in Japan, you can give a special and unique touch of high class to your dishes! With this product you can decorate in a unique way, all that you prepare!

Collection of algae wakame, kukiwakame, kombu, suginorishiro, suginoriao, suginoriaka, tsunomataaka

In the East and especially in Japan, the Nori seaweed are consumed with a daily habit, even by children and the like simply because it has a pleasant taste and feeds a lot. The seaweed is suitable for the preparation of the Maki with a classic shape rolled up on a roll or sushi. With the sheets of Nori, you can create a series of appetizers: simply cut the sheet into small squares and fold the sides to form small baskets to fill with any ingredient you want!

In the East and especially in Japan, the Nori seaweed are consumed with a daily habit, even by children and the like simply because it has a pleasant taste and feeds a lot. The seaweed is suitable for the preparation of the Maki with a classic shape rolled up on a roll or sushi. With the sheets of Nori, you can create a series of appetizers: simply cut the sheet into small squares and fold the sides to form small baskets to fill with any ingredient you want!

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. If you have been lightly toasted in the oven, and then pulverized it is a tasty seasoning, rich in minerals suitable for the rice and the dishes of cereals. The wakame is also a vital ingredient for soups and miso soups. The Alaria esculenta can be used in place of the wakame in the preparation of the recipes, but it requires cooking longer. The wakame also has the ability to soften the fibres of foods with which it is cooked.

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. If you have been lightly toasted in the oven, and then pulverized it is a tasty seasoning, rich in minerals suitable for the rice and the dishes of cereals. The wakame is also a vital ingredient for soups and miso soups. The Alaria esculenta can be used in place of the wakame in the preparation of the recipes, but it requires cooking longer. The wakame also has the ability to soften the fibres of foods with which it is cooked.

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!

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). Possesses particular properties, remineralising, healing, and cholesterol-reducing: it is useful in the case of osteoporosis, weakness, the fragility of the dental enamel. For use in the kitchen after getting her to the bathroom 30 minutes (better changing the water several times, every 10 minutes for example) can be cooked in water 20 minutes alone or with other vegetables, or do you jump in with onions, or cooked in steam with the rice.