It is the finest and most delicate edible seaweed. Widely used in Japanese cuisine, nori seaweed, red seaweed, is perfect for bringing a hint of mushrooms, smoked tea and light iodized flavors to your recipes.
A slow drying process preserves the aromatic qualities of the dried seaweed, which no longer needs to be proven. They will be easily incorporated into your cooking on a daily basis.
These flakes can be incorporated directly into your recipes or rehydrated in water or any other liquid of your choice. Rehydrated seaweed is cooked like fresh seaweed.
Ideal in vegetable tartare or seaweed butter. Season a tomato salad.
Nori (Porphyra sp.) origin Patagonia