Seaweeds have been a food source since prehistoric times and are as commonly used in Japanese cooking as garden vegetables. Seaweeds are a good source of minerals, such as iodine, calcium (2-3 times that of milk) and vitamin B12. Seaweeds are virtually fat-free, contains low calories and has the richest sources of minerals in the vegetable kingdom.
Due to the enzymes and mineral content of seaweeds, they can help the body eliminate the effects of animal fat and radioactive/chemical wastes we absorb through the environment. They have also been proven effective in preventing arthritis, nervous disorders and endocrine system malfunction.
Seaweeds are versatile and can be used in various forms of dishes like salads, stir fry, soups, stews and with rice and sushi.
Kombu
Kombu (Laminaria Japonica) is a long and wide sea kelp which grows in the clean cool waters of the north. It contains alginic acid, which helps rid the body of cholesterol. Nature’s Glory kombu is of premium quality, sun-dried and contains no preservatives. It is always used for making a basic Japanese soup stock called "dashi".
Nori
Our seasoned nori/seaweed sheets are flavourful but do not contain MSG, which has been linked to allergies and blindness. Enjoy them as a healthy snack or as a topping or component of your favourite dish.
Wakame
Our wakame is long, dark green, feather-like sea kelp that thrive in cold strong ocean currents and are harvested in the clean seas of Japan. Add them to your soups and salads for extra nutrition and healthy flavour.
