Seaweed guide

A nice addition to the seaweed cookbooks is the new book by Malta-born and former chef of Yotam Ottolenghi's 'NOPI', Nicole Pisani. Seaweed has traditionally been an important culinary ingredient in Asia and has recently been rediscovered: cooking with seaweed is a trend worldwide, from California to Cornwall and from Scandinavia to Scotland. Seaweed i...

Ingredients: A fun offer to get acquainted with 10 different seaweed products. Also available in gift box. Superbon chips 135 g Seaweed crisps 60 g Rooibos with bladderwrack BIO 100 g Egg paste with algae 250 g Sea lettuce flakes 25 g Wakame BIO 25 g Nori snacks with olive oil 10 g Celtic seaweed salt 55 g Seaweed spread 160 g ...

Ideal for filling up with seaweed / seavegetables from our refill packets.

In Proef de Zee (Taste the Sea), Anne Fleur Sanders lists the properties of the different seaweeds and gives surprising recipes of vegetarian dishes such as sea spaghetti with burrata, roasted tomatoes and basil, of dishes in which seaweed is combined with fish, shellfish or aramis salad with trout and ginger dressing and sweet dishes such as chlorella meri...

Cooking with seaweed and salty vegetables is Toine Wilke's cookbook. Nasi goreng with wakame, pasta carbonara with sea spaghetti and poké bowl with samphire: seaweed and salty vegetables offer endless culinary possibilities. Discover how you can easily spice up your meal with these healthy, sustainable and delicious products from the sea and dunes. With ba...

Sea urchins (sea apples, sea urchins; class Echinoidea) are spiny, invertebrate animals that belong to the phylum echinoderms (Echinodermata).There are app. 900 different kinds. Sea urchins are usually more or less spherical, heart-shaped or disc-shaped and have an inferior mouth. They have a hard shell that is usually covered with spines. The shell consis...