Roasted seaweed (Porphyra yezoensis Ueda) has been widely used in Japanese cuisine such as Sushi, Ramen, Onigiri, Snack, etc.

· Custom shape & size & packaging.

· Original flavor & seasoned nori.

· Standard quality grade A/B/C/D.

· Same species as Japanese nori.

· Certificates & reports as in demand.

· More about Yaki Nori.

Dried green laver powder (Ulva pertusa), also named as Ao-nori Ko & Ana Aosa.

It's raw and typically used for takoyaki, okonomiyaki, yaki udon and baked goods.

· Regular dimension 1~3mm pieces.

· Bag, jar and shaker packaging.

· The best quality grade only.

· Certified by ISO22000, HACCP, etc.

· More about Ao Nori Ko.

Dehydrate from premium quality of raw wakame material (Undaria pinnatifida).

· Dried Cut Wakame. Leaf only, L/M/S size, Curled/Flat form.

· Dried Uncut Wakame. Leaf&Stem, custom weight.

· Dried Kuki Wakame. Stem only.

· Dried Mekabu. Sprout part (close to root) of wakame.

· More about Dried Wakame.

In general, we have Seasoned Wakame, Unseasoned Wakame and Salted Wakame under this product range.

· Stem&Sprout parts of raw material.

· Japanese style formulas.

· Japanese sauce & seasoning.

· Premium quality grade.

· Pollution free growing areas.

· More about Frozen Wakame.

Konbu/Kombu (Saccharina japonica) is widely used in Japanese and Chinese cuisine.

· Kelp Whole (dashi konbu). A long sheet of kelp used for making different soups.

· Kelp Knots (musubi konbu). More suitable for Oden and simmered foods.

· Kelp Strips (kiri konbu). Easier to do salad, topping and creative dishes.

· Seasoned Kelp: Japanese style (kombu tsukudani), Chinese style (spicy kelp) and custom formulas.

Also named as Kelp Sprouts, Kelp Seedling, Hot-pot Kelp, etc. Perfect for hot pot.

· Net weight 70%~100% (against salt).

· Bottom on/off (edible root).

· Length 20~60cm & Width 2~8cm.

· Growth period 15~25 days.

· Quality grade A/B/C.

· Certified by ISO22000, HACCP, etc.

· Exporting to 20+ countries.

· More about Young Kelp.

We handle more edible seaweeds especially those farmed in China and commonly used for Asian cuisines.

Tosaka Nori   Sugi Nori   Funori

Tsunomata   Ogo Nori   Agar-Agar

Hijiki Seaweed   Mixed Seaweed   

Nori Furikake   Chinese Laver

Processing can be classified into these types: Raw/Salted/Seasoned, Dried/Frozen.