“A unique and addictive aroma unlike any other seaweed”
Habanori's most attractive feature is its aroma, which is extremely distinctive from any other seaweed.
It has a bitter, greenish aroma that is more similar to plants on the ground, like wild mountain vegetables. You can eat it and enjoy the bitterness as it is. In fact, the more you eat it, the more you become addicted to it.
In limited areas such as Chiba, Shizuoka, and Mie, dried habanori is popularly served in New Year's ozoni (New Year's soup) or roasted and served on hot rice with soy sauce.
We grow them in clean underground seawater, and carefully dry them when it is nice and fresh.
The recommended use is to add it to food like herbs and spices. If you like its aroma, you can simply sprinkle it on various dishes.
It is also interesting to combine it with fermented foods such as butter and cheese, gibier and aromatic herbs, and etc. If you devise ways to utilize the taste and smell, Habanori will expand your taste possibilities and take you to the marine food journey.