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

Wakame is cultivated and harvested on the Atlantic cost .A supple blade with a crunchy central vein. Like all brown seaweed it will turn green after cooking.Wakame taste is extremely fine with a hint of an oyster flavour, it will augment the taste of your preparations. When cooked and mixed with vegetables you can produce velvety soups. Will perfectly flatter salads. Its natural shape will accommodate a wrapping dish (papillote).

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.