Nihon Shokken Dried Seaweed Salad, 100g Shin Raymun and even cheese and salamis

and even cheese and salamis into very thin slices

Store away from light and heat

a well-seasoned pan can be used to cook virtually fat free

Dulce de leche is used to flavour ice cream

The ginger is to cleanse your palette between portions

Nihon Shokken Dried Seaweed Salad, 100g Shin Raymun and even cheese and salamisNihon Shokken dried seaweed salad is a combination of four leaves green wakame, wide flat kombu, lacy sugimori and delicate tsunomata. The mixed textures and colours work well as a side salad simply dressed with sesame oil, soy and mirin. Or use the leaves as a garnish. The large 100g bag is ideal for catering and professional kitchens, and comes with a ziplock seal to keep the seaweed fresh. To rehydrate, soak a spoonful of the dried seaweed in water