Wakame, Undaria pinnatifida, is a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and salads. Sea-farmers have grown wakame in Japan from the Nara period. ... more info
Sea vegetables have long been a staple food, prized for their varied flavours, their versatility in use and their natural goodness. They are now recognised as a valuable part of a healthy wholefood diet throughout the world. ... more info
Bulgur Wheat Tabouleh is a refreshing Mediterranean Salad made with Mint, Parsley and Lemon - combine with chopped cucumber, bell peppers, cherry tomato and cubed feta. Add some olives and fresh mint, parsley and serve garnished with a slice of lemon. ... more info
Sea salad is a fusion of red, brown and green seaweeds. It brings together the different flavors and textures of 5 different seaweeds. These are chopped small and ideal for adding into soup's, chowders, stir fry's, stew's etc. Dillisk, wakame, sugar kelp, ... more info
Green Shiso Leaves are exotic tasting Asian garnish and ingredient. Often used by chefs in Japanese restaurants to decorate their beautiful Sashimi or Sushi platters, shiso leaves are either green or purple. They bring an exotic taste from the Orient and ... more info
Clearspring japanese sea vegetable salad is a blend of delicate red, green and white sea plants that makes an attractive salad in minutes. Unbleached and undyed, and when soaked and served with a vinaigrette dressing it makes an ideal side salad. ... more info
Hijiki comes as short black strings that are richly flavoured and make a satisfying dish when saut�ed with vegetables or cooked and mixed with tofu or seeds. Clearspring Hijiki is Hizikia fusiforme, sustainably wild harvested and dried in Japan. ... more info
