Our 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.

A 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.

Belonging 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.