Whole leaf dried oarweed. Rich and savoury, oarweed has thick blades with a hearty mineral flavour. Full of umami with notes of mushroom. Just like Japanese kombu, makes an excellent base for soups and broths. Simmer for just 30 minutes to make dashi – the base for a multitude of Asian soups and stews. Pickled oarweed is also a great side dish for salads and sandwiches – check out our recipe page for more details! Try something new with organic oarweed from Lofoten.

Whole leaf dried sugar kelp. Named for its characteristic sweetness, caused by the natural sugar mannitol. Sugar kelp, like Japanese kombu, makes an excellent base for soups and broths. It has thicker leaves which are good for wrapping and steaming meat and vegetables. Try adding a dried piece to soup stock or braised, slow cooked meat. Or, soak overnight, slice and add to coleslaw for extra crunch! Try something new in the kitchen with this delicious ocean vegetable.