Fresh Kelp Sheets, Knots and Shreds

Harvested from cold coastal water and packed the same week, this kelp keeps its deep green colour and springy bite. One bag carries three cuts, so a single pack covers salads, hot pot and slow braises.

What Is In The Pack

• Wide flat sheets - for rolling, soups and braises
• Tied knots - a thick, tender bite that holds up in hot pot
• Fine shreds - ready for cold salads and quick stir-fries

Kitchen Notes

• Rinse under cold water and blanch briefly to soften and to lift excess salt
• Sheets keep their shape through long simmering, so they suit stock and stew
• Pairs well with sesame, garlic, rice vinegar and mild chilli

Storage

Keep refrigerated between 0C and 4C and use within three to five days. To keep it longer, blanch first, drain well and freeze.