We noticed a certain demand for this before the festive period and as long as the interest remains we will stock this product. Sea vegetables are one of the most important components of the Japanese and Chinese kitchens, where they are regarded to be real delicacies.
Slowly they became more popular in the western kitchen. We have six varieties of sea algae: Laitue de Mer (sea lettuce), Dulse, Wakamé, Sea spaghetti, Kombu Royal and Nori. We can also supply a mix of the six varieties in a isomo-packing of 1 kg. I expect that restaurants will be the most important buyers of the sea vegetables."
"Although all seaweeds are edible, some varieties are really tastier than others. Certain varieties are nicer after drying or roasting, while others should be eaten fresh or lightly steamed.
Examples of these are Dulse (can be eaten straight from the packing), Wakame (grown and subsequently dipped in a sauce of wasabi and tamari), Hijiki (lightly fried in sesame oil with carrots, peas and spring onions), and Nori (in sushi). Kombu, Seapalm (postelsia palmaeformis), Sea lettuce (ulva), Sugarkelp (laminaria saccharina) and other varieties also taste good when combined correctly with other food and are prepared correctly. Seaweed is even used to make delicious desserts."
