Seaweeds

Essential in Japanese culinary art, Japanese seaweed seduces with their unique flavors and their multiple uses. Rich in umami, they can be eaten fresh or dried and enhance many traditional dishes. Nori seaweed, the best known, is used in leaves to prepare makis, coat onigiris or even season rice in the form of furikake. Wakame adds texture and flavor to miso soups, while kombu is the key ingredient in dashi broth, the basis of many Japanese recipes. In addition to its unique taste, these seaweeds are valued for their nutritional benefits: antioxidants, detoxifying or promoting digestion.