Shiitake miso & Alaria is a delicious variation on the comfort food of Japan. It’s made using Umami stock and Alaria seaweed, wakame's Atlantic cousin.
Using Kombu in your stock preparation - whether it is vegetarian stock or bone broth - is a great way to get the celebrated Umami flavours in many dishes.
Dashi is a mild Japanese stock made with Kombu and bonito flakes. Dashi is the flavour foundation for many Japanese dishes & many culinary applications.
Seaweed stock is used in Japan as a base for miso soup and stews. This vegetable & seaweed stock is nutritious & delicious with lots of minerals & umami.
This recipe for Potato Leek Soup - also called Vichyssoise by the French when pureed - boast a colourful, delicious & nutritious ingredient, Sea Lettuce!