Skip to content

Basket

Your Basket is empty

Yamachu Japanese Seaweed Salad

Sale price£17.00
Oita, Japan 100g

The vivid green seaweed salad served in many restaurants owes its colour to dye, and usually arrives pre-seasoned and sweetened. This is the opposite: just the dried sea vegetables, in their natural greens, reds and white, ready to rehydrate and season your way — a sesame-and-soy dressing, a splash of ponzu, or simply rice vinegar and sesame oil.


Yamachu Japanese Seaweed Salad
Yamachu Japanese Seaweed Salad Sale price£17.00

A dried mix of sea vegetables that rehydrates into a fresh, colourful seaweed salad. The blend brings together several types for contrast: silky green wakame, firmer, crunchier wakame stem (kuki wakame), frilled red and green kaedenori, fine threads of agar (ito kanten) and crisp, coral-like white tosakanori — a range of natural greens, reds and white, and of textures from soft to springy to crunchy. Mild, clean and gently briny, it's a base built to take a dressing.

To prepare, soak in plenty of cold water for seven to ten minutes, then rinse and drain well; it swells to several times its dried size. Dress it simply and serve as a salad, turn it into sunomono (a vinegared side), scatter it into soups or over a rice or poke bowl, or use it as a garnish for sashimi and chilled tofu. Keep the dried pack in a cool, dark place; once rehydrated and dressed, eat within a day or two.

Producer Yamachu is a dried-seaweed specialist based in Oita, in southern Japan, working alongside experienced fishermen and selecting and drying each seaweed with care to hold on to its natural colour, texture and fragrance. Drying is the oldest way of keeping sea vegetables, and a well-made dried mix rehydrates so cleanly it's hard to tell from fresh.

Ingredients Wakame (Undaria pinnatifida), kuki wakame (Undaria pinnatifida), red kaedenori (Chondrus crispus), blue kaedenori (Chondrus crispus), ito kanten (Gelidiaceae), white tosakanori (Meristotheca papulosa).

Allergens: Wild Seaweed may contain Fish & Crustacea