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Showing all 15 results
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Arame
Read moreOur premium Japanese Arame is a beautiful wavy seaweed that has two slick, oval fronds. When dried and cooked, Arame resembles hijiki in appearance and color. We select Arame’s most tender fronds from the hand-harvested summer produce. The tender and delicate fronds of Arame are washed, sun-dried, steamed, shredded, and air-dried before packaging. This natural seaweed could be a delicious addition to your vegetable dishes, salads, stuffing, and more. To prepare for use, give the Arame a quick rinse, soak for 5 minutes and add it to your recipe as desired.
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Sushi Nori A Grade – 10 sheets
Read moreNabat’s Sushi Nori is a premium quality Toasted Nori cultivated in a natural clear ocean and pollution-free environment. Nori vegetable seaweed contains an abundance of vitamins and is high in fiber and protein. Our Nori has a beautiful shiny black color, marvelous aroma, and surely savory taste. It is the perfect Ingredient in making your favorite Temaki-sushi and Maki-sushi rolls.
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Dried Daikon Radish
Read moreNabat’s premium Daikon is made from daikon radish that is reaped naturally from winter to early spring. It is sun-dried and sliced into small strips maintaining its softness and original flavor. Daikon radish can be used in soups, salads, stews, or stir-fries. It can also be enjoyed as hot tea by simmering with ginger. To prepare, soak in warm water for 10 minutes, drain, then use in your dishes.
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Hijiki
Read moreA dark brown, bushy seaweed Hijiki is grown in clean waters under plenty of sunshine to get its prime growth and maturity. Our Hijiki is harvested in environmentally secured coastal waters and goes through washing, sun-drying, steaming, and redrying before packaging. Hijiki has a distinct texture and a soothingly sweet flavor that feels stronger than other sea vegetables. It works great in salads, stuffing, croquettes, tofu, noodles, and other tasty delights. To use, boil hijiki seaweed for 15 minutes and use it in your recipe.
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Dried Lotus Root Slices
Read moreLotus plant (Nelumbo nucifera) originated in India and was brought to China over 600 years ago, then to Japan where it is known as “renkon”. The plant is a variety of water lily and has been considered as one of the most precious vegetables in East Asia and Japan. Our dried lotus root slices are made from premium lotus roots which are thoroughly washed, sliced, and dried. They are traditionally sun-dried without the use of any chemical additives. Dried lotus roots can be used to make lotus root tea or cooked and added to your soups, rice, or vegetable sauté.
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Kombu
Read moreBelonging to the seaweeds of the Laminaria family, Kombu is a greenish brown sea plant having a wide and thick leafy structure. For our Kombu seaweed, we only carefully select the delicate central part of the sea vegetable that offers the best texture and flavor. The kombu plants are washed and sundried before shredding and packaging. To use, bring Kombu pieces to a boil and remove the water before adding it to your delicious soups, stews, or noodles.
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Umeboshi Vinegar
Read moreUmeboshi Vinegar is produced by traditionally pickling Umeboshi Plums with sea salt and shiso. It contains citric acid which gives a strong sourness to the plum. Vinegar is effective for increasing appetite, absorption of minerals such as calcium, and recovering from tiredness. Its main substances are citric acid and malic acids as well as amino acid and sugar. It is suitable for sushi rice, pickling and can be added on top of cooked or steamed vegetables.
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Umeboshi Vinegar
Read moreUmeboshi Vinegar is produced by traditionally pickling Umeboshi Plums with sea salt and shiso. It contains citric acid which gives a strong sourness to the plum. Vinegar is effective for increasing appetite, absorption of minerals such as calcium, and recovering from tiredness. Its main substances are citric acid and malic acids as well as amino acid and sugar. It is suitable for sushi rice, pickling and can be added on top of cooked or steamed vegetables.
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Ao-Nori
Read moreGreen nori sprinkle (also known as Ao-Nori) is a variety of Nori that is dried and powdered. Ao-Nori is a versatile edible seaweed rich in various vitamins and minerals, such as calcium, magnesium, and healthy amino acids. These flavorful flakes are made from 100% Aonori seaweed without any food additives. AO-nori can be sprinkled over omelets and added to soups, salads, and stir-fries to lend a distinctive and appetizing aroma to the food.
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Wakame
Read moreAn edible species of seaweed, Wakame is a natural sea product that is extensively used in many Asian cuisines, usually in salads, soups, and snacks. This sea vegetable is deep green in color and is also known as ‘sea mustard’. Wakame has a salty, briny flavor with a bit of sweetness too. Soak Wakame’s dried strips in warm water and let them rehydrate. Then drain and chop to make a perfect seasoning for fish, miso soups, and tofu.
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Lotus Root Tea Powder
Read moreLotus root tea, also known as “Kohren” in Japanese, is a macrobiotic food staple. This lotus root powder is ground from natural and pure water lily roots. It is 100% pure, Gluten-Free, and does not contain any artificial colorings or additives. To prepare as a hot drink, dissolve 1 to 2 teaspoons of lotus root powder in a cup of hot water then let it simmer for a few mins before enjoying. To enhance taste and improve nutritional value, you can add salt, shoyu, ginger juice, or kuzu.
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Umeboshi Plum
Read morePlum ball is made from the best quality of plums produced in Wakayama prefecture. Plum balls make blood more alkaline which removes fatigue and cleans the intestines.
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Shiitake Mushroom
Read moreShiitake Mushrooms cultivation started over 1000 years ago in the Far East. They grow in deep mountain areas with fresh clean air and are gathered when the mushroom top is 60-80% opened. Our premium Shiitake Mushrooms are hand-picked, sun-dried, and free of any additives. To prepare for cooking, soak the Shiitake in cold water for 2 hours before using in your favorites soups, stews, sauces, and more.
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Kanten Flakes Agar Agar
Read moreKanten Flakes (also known as agar agar seaweed gel) are made from natural Tengusa seaweed. Katen is rich in dietary fiber and can be used as a replacement for gelatin after soaking and washing. Prepared Kanten can be added to soy milk, miso soup, salad, juice, and more. It is also used in making desserts such as jelly and puddings. To prepare, soak 2 tablespoons of Kanten Flakes in 600ml water for 2 hours. After boiling, stir at low heat until it dissolves completely.
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Umeboshi Paste
Read moreUmeboshi paste is made from pureed pulps of pickled umeboshi plum. It is perfect for sushi sauces, salad dressings, and vegetable seasoning.
Product Categories
Brand
Product Tags
Showing all 15 results
-
Hijiki
Read moreA dark brown, bushy seaweed Hijiki is grown in clean waters under plenty of sunshine to get its prime growth and maturity. Our Hijiki is harvested in environmentally secured coastal waters and goes through washing, sun-drying, steaming, and redrying before packaging. Hijiki has a distinct texture and a soothingly sweet flavor that feels stronger than other sea vegetables. It works great in salads, stuffing, croquettes, tofu, noodles, and other tasty delights. To use, boil hijiki seaweed for 15 minutes and use it in your recipe.
-
Umeboshi Paste
Read moreUmeboshi paste is made from pureed pulps of pickled umeboshi plum. It is perfect for sushi sauces, salad dressings, and vegetable seasoning.
-
Wakame
Read moreAn edible species of seaweed, Wakame is a natural sea product that is extensively used in many Asian cuisines, usually in salads, soups, and snacks. This sea vegetable is deep green in color and is also known as ‘sea mustard’. Wakame has a salty, briny flavor with a bit of sweetness too. Soak Wakame’s dried strips in warm water and let them rehydrate. Then drain and chop to make a perfect seasoning for fish, miso soups, and tofu.
-
Sushi Nori A Grade – 10 sheets
Read moreNabat’s Sushi Nori is a premium quality Toasted Nori cultivated in a natural clear ocean and pollution-free environment. Nori vegetable seaweed contains an abundance of vitamins and is high in fiber and protein. Our Nori has a beautiful shiny black color, marvelous aroma, and surely savory taste. It is the perfect Ingredient in making your favorite Temaki-sushi and Maki-sushi rolls.
-
Umeboshi Vinegar
Read moreUmeboshi Vinegar is produced by traditionally pickling Umeboshi Plums with sea salt and shiso. It contains citric acid which gives a strong sourness to the plum. Vinegar is effective for increasing appetite, absorption of minerals such as calcium, and recovering from tiredness. Its main substances are citric acid and malic acids as well as amino acid and sugar. It is suitable for sushi rice, pickling and can be added on top of cooked or steamed vegetables.
-
Lotus Root Tea Powder
Read moreLotus root tea, also known as “Kohren” in Japanese, is a macrobiotic food staple. This lotus root powder is ground from natural and pure water lily roots. It is 100% pure, Gluten-Free, and does not contain any artificial colorings or additives. To prepare as a hot drink, dissolve 1 to 2 teaspoons of lotus root powder in a cup of hot water then let it simmer for a few mins before enjoying. To enhance taste and improve nutritional value, you can add salt, shoyu, ginger juice, or kuzu.
-
Ao-Nori
Read moreGreen nori sprinkle (also known as Ao-Nori) is a variety of Nori that is dried and powdered. Ao-Nori is a versatile edible seaweed rich in various vitamins and minerals, such as calcium, magnesium, and healthy amino acids. These flavorful flakes are made from 100% Aonori seaweed without any food additives. AO-nori can be sprinkled over omelets and added to soups, salads, and stir-fries to lend a distinctive and appetizing aroma to the food.
-
Shiitake Mushroom
Read moreShiitake Mushrooms cultivation started over 1000 years ago in the Far East. They grow in deep mountain areas with fresh clean air and are gathered when the mushroom top is 60-80% opened. Our premium Shiitake Mushrooms are hand-picked, sun-dried, and free of any additives. To prepare for cooking, soak the Shiitake in cold water for 2 hours before using in your favorites soups, stews, sauces, and more.
-
Dried Daikon Radish
Read moreNabat’s premium Daikon is made from daikon radish that is reaped naturally from winter to early spring. It is sun-dried and sliced into small strips maintaining its softness and original flavor. Daikon radish can be used in soups, salads, stews, or stir-fries. It can also be enjoyed as hot tea by simmering with ginger. To prepare, soak in warm water for 10 minutes, drain, then use in your dishes.
-
Arame
Read moreOur premium Japanese Arame is a beautiful wavy seaweed that has two slick, oval fronds. When dried and cooked, Arame resembles hijiki in appearance and color. We select Arame’s most tender fronds from the hand-harvested summer produce. The tender and delicate fronds of Arame are washed, sun-dried, steamed, shredded, and air-dried before packaging. This natural seaweed could be a delicious addition to your vegetable dishes, salads, stuffing, and more. To prepare for use, give the Arame a quick rinse, soak for 5 minutes and add it to your recipe as desired.
-
Umeboshi Vinegar
Read moreUmeboshi Vinegar is produced by traditionally pickling Umeboshi Plums with sea salt and shiso. It contains citric acid which gives a strong sourness to the plum. Vinegar is effective for increasing appetite, absorption of minerals such as calcium, and recovering from tiredness. Its main substances are citric acid and malic acids as well as amino acid and sugar. It is suitable for sushi rice, pickling and can be added on top of cooked or steamed vegetables.
-
Kombu
Read moreBelonging to the seaweeds of the Laminaria family, Kombu is a greenish brown sea plant having a wide and thick leafy structure. For our Kombu seaweed, we only carefully select the delicate central part of the sea vegetable that offers the best texture and flavor. The kombu plants are washed and sundried before shredding and packaging. To use, bring Kombu pieces to a boil and remove the water before adding it to your delicious soups, stews, or noodles.
-
Umeboshi Plum
Read morePlum ball is made from the best quality of plums produced in Wakayama prefecture. Plum balls make blood more alkaline which removes fatigue and cleans the intestines.
-
Kanten Flakes Agar Agar
Read moreKanten Flakes (also known as agar agar seaweed gel) are made from natural Tengusa seaweed. Katen is rich in dietary fiber and can be used as a replacement for gelatin after soaking and washing. Prepared Kanten can be added to soy milk, miso soup, salad, juice, and more. It is also used in making desserts such as jelly and puddings. To prepare, soak 2 tablespoons of Kanten Flakes in 600ml water for 2 hours. After boiling, stir at low heat until it dissolves completely.
-
Dried Lotus Root Slices
Read moreLotus plant (Nelumbo nucifera) originated in India and was brought to China over 600 years ago, then to Japan where it is known as “renkon”. The plant is a variety of water lily and has been considered as one of the most precious vegetables in East Asia and Japan. Our dried lotus root slices are made from premium lotus roots which are thoroughly washed, sliced, and dried. They are traditionally sun-dried without the use of any chemical additives. Dried lotus roots can be used to make lotus root tea or cooked and added to your soups, rice, or vegetable sauté.