Lofoten | Sugar Kelp (Sweet Kombu)
80,00 SEK
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.
Beskrivning
Ingredients: Whole leaf sugar kelp (Saccharina latissima).
Allergies: May contain traces of shellfish.
Storage: Keep dry and sealed.
Weight: 25g
Sugar kelp is naturally high in iodine. We recommend blanching before eating. Blanching kelp can reduce iodine content by up to 90%. Too much iodine intake can affect the thyroid gland. Recommended daily allowance 0.15mg, upper limit 0.6mg.
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About the product
Beskrivning
Ingredients: Whole leaf sugar kelp (Saccharina latissima).
Allergies: May contain traces of shellfish.
Storage: Keep dry and sealed.
Weight: 25g
Sugar kelp is naturally high in iodine. We recommend blanching before eating. Blanching kelp can reduce iodine content by up to 90%. Too much iodine intake can affect the thyroid gland. Recommended daily allowance 0.15mg, upper limit 0.6mg.
Recensioner (0)
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About the shop: Lofoten Seaweed
Established in 2016, Lofoten Seaweed is built on the heritage of two different cultures – Northern Norway meets Japan.
Angelita, a daughter of a fisherman, grew up cutting cod tongues, and baiting long lines for her father in the fishing village Napp. Living off the ocean was a lifestyle for her coastal fishing family and became the foundation of her commitment to the ocean and curiosity for seaweed as the food of the future.
Best friend and co-founder, Tamara, grew up in New Zealand where her Japanese mother served seaweed for almost every meal. She has brought her love of an algae-based diet and Japanese food traditions with her to Norway. She is a foodie, loves cooking and tasting great flavours! This knowledge and experience is the foundation for Lofoten Seaweed´s quality assurance and product development.
From each of their islands, with very different upbringings, it was common interests for health and exercise that brought Tamara and Angelita together during their master’s studies in Physical Therapy in Australia in 2006. Today, the friendship has expanded to business partners and entrepreneurs.
Their strong common interest in food, sea and health combined with a small amount of madness are the basis for their commitment to Lofoten Seaweed and to introduce seaweed into the Nordic kitchen.
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