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This mild-tasting seaweed has a satisfying al dente texture and readily absorbs the flavours it shares a cooking pan with. Try it as an alternative to (or combined with) tagliatelle pasta and in soups, stews and bakes. It's the base of Ramael Scully's scallop and ginger dish on the NOPI menu, and delicious in a salad like Yotam’s seaweed, ginger and carrot salad.
100% dried seaweed
31 December 2018
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