by bachlerella | Aug 6, 2020
This is the ingredient in dashi, the backbone of all Japanese cuisine. Kombu has a deep sea vegetable flavor. Rehydrate it in water for 30 minutes.
by bachlerella | Aug 6, 2020
This seaweed has a strong licorice flavor and can be used in place of fennel.
by bachlerella | Aug 6, 2020
Sea lettuce flakes, the crimson-colored dulse tastes fruity, tangy, and salty. It has an essence of bacon and can be used as flakes in a tomato salad. Great in chowders or ground up as a rub for the BBQ!
by bachlerella | Aug 6, 2020
For those new to sea vegetables, start with arame. It comes dried and shredded into thread-like strands, perfect for sprinkling. It is mild in flavor, as well as on the sweeter side of the sea vegetable scale, making it easy to pair with other ingredients. Even after...
by bachlerella | Aug 4, 2020
Alaskan Kelp, Dried Garlic, Dried Onion, Sesame Seed (white and black), Salt, Poppy Seed KELP SEASONING – EVERYTHING
