Dried wakame and nori seaweed in sheets, flakes...

These Nori leaves (Porphyra umbilicalis) come from Asia and have been chosen for their exceptional quality. The sheets are glazed, dried and grilled for use in makis preparation, and can be cut into various shapes using pastry cutters in order to decorate any style of dish.

A versatile, high-yield seaweed for your signature Asian and creative dishes. This dried wakame, selected by Le Delas for its consistent quality and excellent rehydration properties, is an essential staple ingredient for Japanese restaurants and fusion cuisine. Its supple texture and subtle, sea-salt flavour, free from any bitterness, bring freshness and an authentic maritime note to a wide range of dishes, whilst simplifying stock management thanks to its economical format. Professional uses, preparation and storage: ► Culinary applications: Essential for making traditional miso soup, it also excels in salads (sunomono) with a vinegared dressing, or incorporated into fish tartares and poke bowls. In creative cooking, it can be used to infuse stocks or incorporated into bread doughs and seaweed butters. ► Preparation: The product must be rehydrated in a large volume of cold water for approximately 5 to 10 minutes; it increases considerably in volume after soaking. Once rehydrated, drain it thoroughly before incorporating it into your cold recipes or adding it at the last moment to your hot broths to preserve its emerald green colour. ► Storage: A dry product to be stored in a cool, dry place, away from direct light. Its packaging guarantees a very long shelf life, ensuring it is always available in your storeroom without the risk of wastage.

These nori seaweed leaves are used to make korean makis (kimbap). Keep away from light in a cool, dry place.