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

Presentation :

Seaweeds are conditioned in Doypack Ziplock packets that can be closed again after use to protect seaweed from ambient humidity. Preservation is improved.

40g to 50g Doypack Ziplock packet according to reference.
5kg bag for seaweed in flakes.