This flavourful chicken kebab recipe uses Furikake seasoning to add the nutritional boost of 5 different seaweeds to the dish!
Seaweed Tartare is a local specialty in Brittany - France where it is served with many of the beautiful seafood. Versatile garnish for lots of applications.
This recipe using blinis, cold smoked salmon or gravlax and Sea Grapes is quick & easy to put together. A wonderful combo for a special brunch celebration !
One of my endeavours has been to tackle Anchoïade, a Provencal puree of anchovies, garlic & olive oil, often served on grilled bread or as a dip with any combination of crudités.
Roast pumpkin with Furikake is always a succulent addition to a meal…the pumpkin gets a golden colour and the Furikake caramelises on it, yum!
This fat free dressing is a great example of what can be achieved using Agar: it harmonises the texture without fat and is nutritionally dense.