Delcious and nutritious - yes, please!
Our seaweed is hand harvested using pruning techniques that encourage the plants to grow even more - how's that for sustainable?! Seaweed is not only delicious, but its packed with beneficial nutritious vitamins and minerals. Seaweed is more nutrition dense than any land vegetable.
Seaweed is full of beneficial fiber that helps with digestion and makes you feel full before you actually are!
Miyeok-guk - Korean Miracle Healing Seaweed Soup - Birthday Soup!
This awesome video features a delicious and nutritious Korean soup. Use fresh or dried Wakame for the best results! This amazing soup has a ton of health benefits, and it's referred to as Birthday Soup in Korean cultures because you eat it once a year on your birthday for a long and healthy life!
Nori, Wakame, and Kombu for Cooking and Nutrition
Not many people have the luxury of cooking with fresh, raw, seaweed. We always blanch the seaweed to have a better bite and texture, but this video helps explain the best methods for each seaweed.
Dwarf Rockweed (Pelvetiopsis limitata)
Dwarf Rockweed has a mild flavor and tender fronds are great in salads and eaten raw. Often used in clam-bakes and or brewed into a tea. Available year-round.
Bladderwrack is commonly eaten raw or blanched and used in salads. It has a viscous membrane that is a great addition when mixed with Wakame, Sea Palm, and Mermaids Hair (Ogo). Available year-round.
Sea Palm (Postelsia palmaeformis)
Sea palm is a delicacy and known for it’s unique textural composition when used in salads and soups. Available in Spring, Summer, and Fall.
Sweet Kelp (Palmaria hecatensis)
Palmaria, sometimes referred as sweet kelp, is used in salads, coleslaws, soups, and chowders. Soaking in water and chopping releases a unique flavor and tenderizes this variety. Available year-round.
Cat's Tongue (Mastocarpus papillatus)
Cat’s Tongue, sometimes referred as Turkish Washcloth, has a tough texture when eaten raw. When flash fried it tenderizes very nicely and is great in stir-fries and fried rice. Available year-round.
Kombu (Laminaria setchellii)
Kombu is widely used in Japanese cuisine. Known as an ingredient in ‘Dashi’, eaten raw, or pickled. Available Spring, Summer, and Fall.