Wakame from Brittany
Ingredients: Wakame Seaweed Flakes, from organic farming
Use as a salt substitute.New harvest
€7.50 40 g
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Wakame's naturally briny flavor can help reduce salt consumption. Our wakame flakes can be sprinkled over raw vegetables, pasta dishes, and vegetable gratins. It can also be added to sauces, broths, and miso soups.
Absent, except for cross-contamination.
May contain traces of sesame, celery, mustard, soy.
- Origin France, Brittany
- Storage / Use In a cool, dark, dry place.
Olivier Rœllinger's words
Wakame's briny, marine-like taste is reminiscent of the salty tang of a fresh oyster. I often use it as a substitute for salt, which we consume too much of, in general. Jean-Francois Arbona is a childhood friend who is the seaweed master of Brittany. He has found a way to grow this Japanese seaweed on lines off the coast of Saint-Suliac, a small fishing town near Cancale. Japanese culinary experts have deemed it to be of very high quality. Jean-François’ wakame is harvested in the spring and fall. The seaweed is then gently dried and ground to flakes from a pure state.
Wakame is a brown seaweed that is a member of the kelp family. It hails from Japan and was introduced to Europe in the 1970's. The wakame we use is grown in Brittany.