One of the most important seaweeds in Japanese cuisine, kombu is versatile & delicious. Kombu is rich in umami the fifth human taste – which subtly enhances other ingredients. Kombu is located in the extreme lower part of the shore; because the plant is so large the holdfast is very large & is securely attached to rocks. It can be sustainably harvested during low spring tides all year round. ...

One of the most important seaweeds in Japanese cuisine, kombu is versatile & delicious. Kombu is rich in umami the fifth human taste – which subtly enhances other ingredients. Kombu is located in the extreme lower part of the shore; because the plant is so large the holdfast is very large & is securely attached to rocks. It can be sustainably harvested during low spring tides all year round. ...

Sea Salad is a fusion of red, brown & green seaweeds. It brings together the different flavors & textures of 5 different seaweeds. These are chopped small & ideal for adding into soup’s, chowders, stir fry’s, stew’s etc. Dillisk, Wakame, Sugar Kelp, Nori & Sea Lettuce are the ingredients thus ensuring a multitude of vitamins & nutrients in each mouth full of sea salad. ...

Himanthalia elongate is primarily used as a sea vegetable. It is normally dried & marinated or pickled in jars to preserve its shelf-life. This is common seaweed of the lower & lower middle shore found around wave exposed coasts. The long ribbon like fronds of sea spaghetti, is native to the Atlantic. They reach their peak of taste & tenderness in the middle of spring. ...

Himanthalia elongate is primarily used as a sea vegetable. It is normally dried & marinated or pickled in jars to preserve its shelf-life. This is common seaweed of the lower & lower middle shore found around wave exposed coasts. The long ribbon like fronds of sea spaghetti, is native to the Atlantic. They reach their peak of taste & tenderness in the middle of spring. ...

Sugar kelp has similar qualities to normal kombu. While the white powdery substance on dried kombu (laminaria ochroleuca) is predominantly made up of sodium based minerals, the coating on sugar kobmu has a greater quantity of the sugary substance mannitol, which lends its distinctive sweetness. Sugar kelp is found in the extreme lower shore & in gullies & rock pools. It has a small holdfast & very short thin stipe which is less than 60cm long & can be easily torn off rocks in stormy weather. It can be sustainably harvested from Spring to autumn. ...

Sugar kelp has similar qualities to normal kombu. While the white powdery substance on dried kombu (laminaria ochroleuca) is predominantly made up of sodium based minerals, the coating on sugar kobmu has a greater quantity of the sugary substance mannitol, which lends its distinctive sweetness. Sugar kelp is found in the extreme lower shore & in gullies & rock pools. It has a small holdfast & very short thin stipe which is less than 60cm long & can be easily torn off rocks in stormy weather. It can be sustainably harvested from Spring to autumn. ...