Cooking seaweed from Bretagne, recipes seaweed, nori, wakame, lettuce, dulse, seaweed tartare

This oarweed is one of the most majestic ocean seaweeds. Mermaids called it “Neptune’s belt”. Plump and crunchy with a sweet and iodine taste, Kombu have the highest level of iodine known to mankind. Because of its streamline shape and the wideness of its blade, Kombu is usually associated with “Royal wrap” (papillotes Royales).With its natural properties it is also used for cooking leguminous vegetables.

Treatment :
The seaweed are harvested during high tides on the Brittany coast and are washed with sea water. They are then dried under greenhouse on table and dehydrated in dryers where the temperature is around 40 ° C.

Presentation :
1kg or 50g Doypack Ziplock packet