Description
Tips to use:
- Broth - put various kinds of vegetables into a big pot - you should not forget carrot, onion, piece of seaweed, haulm and herbs and let it cook for up to several hours, then strain
- Salads - your favourite salad will be even tastier and more interesting with the seaweed, just pour the seaweed on the top of the salad
- Seasoning - by crushing the seaweed, you will get an exotic seasoning, which can be added into meals as you wish
- Soups - add the seaweed after the soup has been already cooked, the seaweed tastes great in soups and due to its look it could easily be mistaken for chive or parsley
The name "Nori" comes from Japanese and refers to edible seaweed. This kind of seaweed is commonly used for wrapping sushi or rice balls. They are also often used as a side dish or noodles or soups seasoning. They are famous for their excellent taste.
The largest producers of this seaweed are Japan, Korea and China. The plant needs unpolluted environment, so it can only be grown in clean coastal waters. Cultivation is complicated, because clean water, the right water temperature, good quality planting and correct timing of planting and harvesting is needed. The seaweed is harvested in the traditional way, in some areas even manually. It is then dried in the sun on sheets of paper or the seaweed is crushed and dried on sieves.
Organic food always goes through a system of checks and certifications that ensures their quality and allows them to bear this designation. Their organic quality is particularly appreciated by people with an interest in organic farming and a sustainable farming system.
Composition
Wakame seaweed (Undaria), Nori seaweed (Porphyra), Dulse seaweed (Palmaria)*. May contain traces of crustacean. Possible white coating is not a defect. It is a crystallised sea salt. *product of controlled organic farmingStorage
Store in a sealed packaging.