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

This seaweed, recognised by a purple glint, will turn almost black when dried. The taste resembles smoked tea or dried mushrooms and is very fine and supple. It is the Japanese imperial seaweed. Under the name of NORI you will find rectangle leaves going from black to green. These leaves are usually made from a flame-grilled technique then minced and pressed. Flaked they will compliment baked potatoes, omelettes, and variety of sauces.

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. They are finally crushed and sieved.