Superior Seaweed Salad 100g
These mixed seaweeds are harvested and dried with meticulous care to preserve their authentic appearance, natural flavour, texture and fragrance.
Once rehydrated in cold water for 7 to 10 min the aromas, flavours and textures are so natural and fresh it is difficult to believe they have been rehydrated.
Enjoy the seaweed salad as it is with seasoning or dressing or use to accompany raw vegetables which works partuclarly well dressed with sesame oil and roasted sesame seeds, serve with sashimi, meat or fish carpaccios, seafood and shellfish. For soups and stocks, use dried, and it will rehydrate without difficulty.
Kaedenori seaweeds are famous for their nutritional values, being rich in fibre, calcium, iron, magnesium, carotene and numerous other minerals.
Ingredients: wakame (undaria pinnatifida), kuki wakame (undaria
pinnatifida), red kaedenori (chondrus crispus), blue kaedenori (chondrus
crispus), ito kanten (celidiaceae), white tosakanori (meristotheca
Storage: keep dry away from direct sunlight
Hot-Smoked Salmon and Mooli Canapes with Kosho and Seaweed
Thinly sliced Chinese radish filled with a hot-smoked salmon and crème fraîche mixture along with mixed seaweed soaked in Sushizu sushi vinegar. Topped with just a taste of green, red, and black Kosho paste for a zingy and refreshing heat that complements the richness of the filling perfectly.
See image 4 left.
Mirin and White Soy-Glazed Salmon Fillets
Pan-fried crispy-skinned salmon fillet glazed with a white soy sauce and mirin reduction, served with sesame udon noodles and mixed seaweed flavoured with fresh chilli, dashi vinegar and coriander.
See image 5, left.