The seaweed tartare is excellent on crepes for a light meal or interesting breakfast.
Starters & Light Meals
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Old school with a modern twist, crêpes are wonderful with sweet or savoury fillings. Here the karengo is added to the basic batter, which gives the crêpes a purple, burnished hue and great flavour.
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.
This Tofu Salad recipe by Chef Ottolenghi is a delight for the eyes & the palate. What makes the recipe very special is the flavour & texture combinations the wakame brings.
This lovely and crunchy recipe has great texture & wonderful flavours. A nutritious light lunch, it’s well worth the time it takes to make it!
This fresh & crunchy Sea Chicory Salad is a delight year round. Seaweeds & sprouts combined make it visually striking as well as nutritious.
This seaweed soba noodle recipe attends to all the senses & most ingredients are considered to be super-foods. This nutrient-rich broth feeds both body & soul.
Karengo seaweed seasoning is delicious on lamb and seafood. Try it on oysters for a boost of flavour and nutrition.
Ne Zealand Greenshell mussels become a sophisticated appetizer or snack with the addition of lemon kelp seasoning.
Souffle recipes sound intimidating but they are actually quite easy to make. This one features Karengo, the wild nori from NZ in a great taste combo.
Seaweed asserts its umami magic in this beautiful vermicelli salad recipe which is raw and full of detoxing ingredients.
‘Ceviche’ is the South American word for a dish of citrus marinaded raw fish or seafood. In the Pacific, the work ‘Kokoda’ is used and often the salad contains coconut cream. Add lime kelp for special flavour!