Japanese seewed

The konbu is found in the dashi, hence its importance in Japanese cuisine. It is an algae that is also found in soups, rice and tea!

Nori is the most consumed algae in the world. It is an omnipresent seaweed in Japanese cuisine in both sushi and noodles.

Japanese hijiki seaweed is a fine, brown seaweed that is widely used in Japanese cuisine.

The ajinori, a Japanese ingredient that is consumed daily. Try it, you won’t be able to do without it!

Wakame is a brown seaweed of Japanese origin, very widespread and used in Japan, it is a great seaweed. Presentation in Japanese cuisine:

Seaweeds are omnipresent in Japanese cuisine, they are used in soups, salads, sushi… Discover the different kinds.