“We braise this dried seaweed with dashi mirin and white soy sauce. It’s the earthiest of all of them, and a little sweeter too. We also add some ginger and rice vinegar to make it even more complex.”
“This fresh, raw seaweed comes from Okinawa and is sent to us packed in its own ocean water. We add ginger pearls, actually spheroids, and some ginger vinegar. It’s the most seasoned of all the seaweeds.”
“It’s the dressing for all the seaweeds. You’re meant to dip them; if we dressed them, they’d lose all their color and texture. It’s a gelée just so that it doesn’t drip all over the place.”
“We call it ‘parsley seaweed,’ and it comes packed in salt. It’s rinsed under running water for twenty minutes.”
“Far and away the meatiest of them all. It’s braised in water and has an almost bamboo-ish taste. The texture is slightly leathery.”
“This leafy seaweed comes to us in cold ocean water like the mozuku, but with a more delicate ocean flavor. It’s the softest texture of all, too.”
“I like this one a lot; it’s another salt-packed seaweed, but it’s crunchy without being tough.”
“All three of these are basically the same but come in three different colored varieties, which we include just to keep people visually interested. We get this dried, and it’s brinier and crunchier than the rest. The texture is slightly more rubbery, and they have a very salty, concentrated taste.”