This fresh & crunchy Sea Chicory Salad is delicate, visually appealing, quick to make, and bursting with nutrition.
Search by using the search box. Or select a category and submit to return results.
If a category is selected the search box will search within that categories. Set to 'Recipe Categories' to search all recipes.
Grilled salmon is delicious cooked in re-hydrated Kombu Leaves. The Kombu imparts nutrients, a great umami flavour and preserves moisture during cooking.
Miso soup is the comfort food of Japan. It’s made using seaweed stock, wakame and fermented miso paste. The soup is simple, nourishing & easy to digest.
Using Kombu as an ingredient in stocks, whether vegetarian stock or bone brothi, s a great way to achieve umami flavour and enrich the nutritional profile of your meals.
Dashi is a mild Japanese stock made with Kombu and bonito flakes. Dashi is the flavour foundation for many Japanese dishes & many culinary applications.
This kombu marinade will help you create strong umami dishes. It’s easy to make & absolutely delicious on everything!
Rich in colour & flavour, this karengo tomato salsa will satisfy your taste buds and nourish your body with much needed minerals.
A sweet, colourful dulse and pineapple salsa which will bring the taste of summer to crackers or fish!
This sea spaghetti watermelon salad is colourful, full of texture & fresh to taste! Loaded with minerals, make it a favourite for the summertime.
Seaweed stock is used in Japan as a base for miso soup and stews. This vegetable & seaweed stock is nutritious & delicious with lots of minerals & umami.
This quick & easy cabbage soup recipe is loaded with minerals, especially if you use the seaweed stock as well as the furikake garnish.