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.

An 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.

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.