Hailed as the superfood of Japanese cuisine, seaweed has long been an indispensable part of Japanese diet.
These sea vegetables are loaded with nutrients, minerals and flavour. They are rich in umami and will add oomph to salads, soups, broths, seafood and countless other preparations. Whether eaten fresh, added to salads or used as a natural flavouring, seaweed is a multi-faceted and versatile ingredient.
Seaweed, and seaweed-derived products, have been a central ingredient of Japanese cuisine for thousands of years and is still widely enjoyed today. Healthy, low-calorie, and packed with fiber, minerals, and flavour, Japanese seaweeds are used in everything from preparing dashi broth, to salads, soup and wrapping sushi rolls
