No products
0,00 € Total
Free shipping from 85 €*
85€ left to benefit free shipping*
Free shipping*
A great variety of seaweeds are used fresh or dried in Japanese cuisine. Nori seaweed is quite well known as it is used dried, to make maki. Kombu seaweed is used to make tasty dashi broth, rich in umami. Discover other varieties of seaweeds such as wakame !
Description: Furikake is a Japanese condiment made with seaweed and sesame traditionally sprinkled on top of rice. Used to garnish rice bowls of Japanese marines during war...
Description : Called «sea grappes», umi budo are seaweed cultivated in the sunny islands of Okinawa. They are also known as the « green caviar» because they have the...
Description: Rausu kombu is a rare type of kombu. Due to its high amount of glutamic acid (the umami component, its leaves are broad rather long and rounded). They are easily...
Description : Very rich in vitamins, minerals and protein, toasted Nori sheets of a premium quality are specially designed to wrap in temaki-sushi and maki sushi. Square sheets...
Description: Furikake is a very popular condiment that was invented at the beginning of the 20th century in Japan. Made of nutritional ingredients, it was made to complete...
Description: These Nori filaments can be used to decorate dishes while giving a good taste of nori algae. Attention: La date limite d'utilisation optimale de votre produit est...
Description: Furikake is a Japanese condiment made with seaweed and sesame traditionally sprinkled on top of rice. Used to garnish rice bowls of Japanese marines during war...
Description: In addition to being rich in trace elements, vitamins and fiber, wakame helps to detoxify the digestive system from heavy metals and toxins.
Description : Very rich in vitamins, minerals and protein, toasted Nori sheets of a premium quality are specially designed to wrap in temaki-sushi and maki sushi. Square sheets...
Description: In addition to being rich in trace elements, vitamins and fiber, wakame helps to detoxify the digestive system from heavy metals and toxins.
Description : Tsukudani is a cooking method where some ingredients like kombu are simmered in soy sauce, mirin and sugar. In this one, dry kombu roots have been simmered...
Description : Tsukudani is a cooking method where some ingredients like kombu are simmered in soy sauce, mirin and sugar. 3 days are needed to prepare this premium kombu...
Description : Tsukudani is a cooking method where some ingredients like kombu are simmered in soy sauce, mirin and sugar. Once the kombu is cooked and simmered, it is covered...
Description: Furikake is a very popular condiment that was invented at the beginning of the 20th century in Japan. Made of nutritional ingredients, it was made to complete...
Description : Low in calories but rich in vitamins and minerals, this salad of wakame seaweed is a very good and original replacement of green salad and can go well with...
Description : Kombu wide leaves are finely sliced then cooked in soy sauce, without any additive. Afterwards, they are dried. The variety of kombu used is wild Ma Kombu....
Description: Low in calories but rich in vitamins and minerals, this salad of wakame seaweed, kombu, tosaka, red nori and funori is a very good and original replacement of green...
Description: This kombu powder is made by a producer specilized in seaweeds of all kind. Preservative and colorant free, it is made from Japanese ingredients such as Kombu Rausu...
Description : Tsukudani is a cooking method in which ingredients are simmered in a mixture of soy sauce, sugar and mirin. Here, Naniwa Kombu takes the approach of offering a...