How to use oarweed
Oarweed, like Japanese kombu, makes an excellent base for soups and broths. Simmer for just 30 minutes to make dashi - the base for a multitude of Asian soups and stews. Pickled oarweed is also a great side dish for salads and sandwiches - check out our recipe page for more details!
Ingredients:
Whole leaf oarweed, known as Laminara digitata.
Allergies:
May contain traces of shellfish
Storage: Keep dry and sealed
Weight: 25g
Warning:
Oarweed is naturally high in iodine. We recommend blanching before eating. Blanching kelp can reduce iodine content by up to 90%.
Too much iodine intake can affect the thyroid gland. Recommended daily allowance 0.15mg, upper limit 0.6mg.
