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

Suggested use :
Rehydrate the flakes directly in your preparation:
sauce: vinaigrette, butter, omelette, soup, terrine, marinated...

Presentation:
Seaweeds are conditioned in Doypack Ziplock packets that can be closed again after use to protect seaweed from ambient humidity. Preservation is improved.
50g Doypack Ziplock packet according to reference.
5kg bag for seaweed in flakes.