Title: Sea Vegetables: Wakame, Nori, Irish Moss, Kelp, Kombu, Dulse, Hijiki, – Wozz! Kitchen Creations
Headings: Sea Vegetables: Wakame, Nori, Irish Moss, Kelp, Kombu, Dulse, Hijiki, and Arame
Sea Vegetables: Wakame, Nori, Irish Moss, Kelp, Kombu, Dulse, Hijiki, and Arame
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Content: Several of our specialty food products use Kombu dashi as the base ingredient including our award winning Ginger Soy Infusion Dressing and our Japanese Sesame Miso Dressing: Ginger Soy Infusion - An authentic Japanese Dipping Sauce and Dressing made with Organic gluten free Tamari, Mirin, sake fresh ginger, garlic and a Kombu Dashi Stock using White Mountain spring water from the source. Japanese Sesame Miso - An authentic nutty and tangy Japanese dressing also made with Kombu Dashi Stock, a broth of poached Kombu, spring water from the prestine White Mountains of New Hampshire and Non GMO local miso from California. Hijiki is a high-fiber seaweed, full of minerals with 20% protein, vitamin A, carotenes and calcium. Hijiki has the most calcium of any sea green, 1400mg per 100 grams of dry weight. Nori (porphyra, laver) is a red sea plant with a sweet and meaty taste when dried. It contains nearly 50% balanced, assimilable protein, higher than any other sea plant. Nori's fiber makes it a perfect sushi wrapper. Nori is rich in all the carotenes, calcium, iodine, iron, and phosphorus. Arame (Eisenia bycyclis), is one of the ocean's richest sources of iodine.