Fresh Kelp Seaweed Sheets And Strips

Kelp in two cuts: broad flat sheets with a firm, rubbery body and a glossy dark green surface that lightens to olive along the central rib, and fine shredded strips of the same kelp. The sheets are thick enough to hold their shape and hold a fold without splitting.

Simmer the sheets in a broth to give it body, braise them with soy and sugar, or slice them finely and dress them cold. The strips soften quickly and are ready after a brief soak or a minute in hot water.

• Broad flat sheets plus fine shredded strips
• Glossy dark green with a paler central rib
• Firm body that holds its shape
• Simmer, braise, or slice cold

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.