Reference: 74100102
Its texture is slightly crispy and fleshy, with a sweet taste and subtle marine touches. It is essential in Japanese food, in salads, soups and can also be used as a side dish and incorporated into stews.
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TASTING: soft sea flavor.
PAIRING: meatballs, tofu, croquettes, parmesan cheese, cockles, egg, mussels, endives, ham, broth, tagliatelli, scallions, clam, bacon, squid, squid, dried tomato, artichokes, hake, yellow pepper, potato, beet, sprout of chervil, squash, foie, scallops, pork tenderloin, rice, beehives, prawns, wild asparagus, mini carrots, salmon roe, pizza, melon, chocolate, mint.
USE: it needs previous desalination preparation: immerse in water and stir. Change the water 3 times by repeating the process to remove the salt. Raw or scalded in salad. Boiled (15-20 min.) For use in scrambled eggs, soups, croquettes, empanadas, rice, pasta, as a garnish in fish and meat dishes.
FORMAT: 100 grs. In salting.
ORIGIN: Germinarte
INGREDIENTS: Wakame seaweed.
CONSERVATION: between 2ºC and 8ºC. Excess moisture can reduce the shelf life of the product. Product washed and ready to consume.
ALLERGENS: may contain traces of mustard, crustaceans, molluscs and fish.
DATE OF CONSUMPTION: 14 days.
TEMPORALITY: available all year.
NUTRITIONAL BENEFITS: Wakame seaweed has a great wealth of micronutrients that strengthen the immune system and feed the cells, favoring their regeneration.
Its texture is slightly crispy and fleshy, with a sweet taste and subtle marine touches. It is essential in Japanese food, in salads, soups and can also be used as a side dish and incorporated into stews.
This soft-tasting seaweed reminiscent of a shellfish-flavored bean has an al dente texture and easily absorbs the flavors with which it shares a pan. Try it as an alternative to (or combined with) noodle pasta and in soups, stews and baked goods and it is delicious in a salad. Sea Spaghetti has a high nutritional value. In fact, this seaweed is particularly rich in fiber and protein, and low in fat.
Kombu Seaweed is a basic ingredient in Japanese cuisine. Its flavor is intense and iodized, we could describe it as umami. As an ingredient it is very versatile, from broths, garnish in fish dishes, stews and rice. It has a high content of iodine, vitamin K, folate, magnesium, calcium and iron.
This mollusk-flavored seaweed, very similar to cockle, gives off a scent of sea breeze. It is used in a wide variety of dishes, salads, soups, creams, croquettes, sushi, scrambled eggs and as a garnish for fish dishes. It is very rich in magnesium, potassium, calcium, essential vitamins A, B, C, B12 and a large amount of fiber.
Its texture is slightly crispy and fleshy, with a sweet taste and subtle marine touches. It is essential in Japanese food, in salads, soups and can also be used as a side dish and incorporated into stews.
