This wild arame is harvested in late summer from pristine waters along the mountainous Pacific coastal area of Ise, Japan, famous for its quality seafood and sea vegetables. The large, leaf-like plant is washed, finely shredded and parboiled before sun-drying, making it one of the mildest and sweetest-tasting sea vegetables. No need to soak arame; just rinse, allow to sit for 5 minutes or so, slice and cook with fresh or dried vegetables.

Harvested for centuries by Native Americans, settlers, and coastal and island-dwelling Europeans, dulse is high in iron and other trace minerals and nutrients. This organic sun-dried dulse is hand-harvested on Grand Manan Island in the Bay of Fundy in the North Atlantic. A tasty and nutritious ingredient in pressed or fresh salads

The Boshu Peninsula of Japan is famous for its superior quality wild hijiki. The entire bush-like plant is harvested, steamed for several hours to make it more tender, and then sun-dried. Although stronger-tasting than some sea vegetables, hijiki is very sweet and tender. Try it combined with sweet-tasting vegetables; mixed with blanched vegetables and served with a creamy tofu dressing; or, after cooking with carrots and onions, rolled up in pastry dough and baked for strudel.

A natural alternative to animal-quality or chemically produced gelatin, these snow- and sun-dried kanten (agar agar) flakes are made from an odorless, flavorless sea vegetable. High in calcium and one of the lowest in sodium of all the sea vegetables, it is the best gelatin available for making fruit or rice syrup kantens (gelatins), vegetable aspics and pie fillings.

The Hidaka Province in the northern island of Hokkaido, Japan, is famous for its superior-flavor kombu. Rich in minerals and high in natural glutamic acid (a natural sugar believed to have anti-tumoral effect), kombu is an excellent flavoring agent for any soup, stew, noodle broth, or bean or vegetable dish.

Superior in flavor and thickness and uniform in size, Sendai Select nori is hand-harvested in winter in the gentle bays of the Sendai region of Japan. As the tide comes in, the nori collects on nets suspended on bamboo poles, then is carefully washed and dried in wooden frames that give it its square shape. The easiest sea vegetable to prepare, just pass each sheet quickly over a flame to toast it. Eat like chips, use as a garnish in soups and noodle dishes, or make sushi and rice balls. It is protein-rich and one of the lowest in sodium of all sea vegetables. Rich in iron and protein, with small amounts of vitamin B12, nori is valued in Japan and other Asian countries for its blood-cleansing properties.

Superior-quality, thick sheets of pre-toasted nori are ready to use with no cooking involved. So get those sushi and rice balls rolling and impress your family and friends!

Superior-quality, thick sheets of pre-toasted nori are ready to use with no cooking involved. So get those sushi and rice balls rolling and impress your family and friends!

A rare delicacy, this superior-quality wakame grows naturally, not cultivated like many varieties. It is hand-harvested in the spring using knives attached to long bamboo poles, then washed and sun-dried in the traditional manner. Delicious in miso soup, vegetable dishes, and in salads with a miso-lemon or miso-rice vinegar-sesame seed dressing.

Mitoku instant wakame flakes are known as "cut" wakame in Japan as they are cut fresh from only the premium line of wakame and turn a silky, beautiful, translucent green when added to soup. Cooks in just minutes!

Hand harvested wild wakame from California.

Hand harvested wild Sea Palm from California.

Hand harvested wild Kombu from California.

Hand harvested wild Sea Whip Fronds from California.

Hand harvested wild Fucus Tips from California. Fucus is best known as a healing and weight reduction herb. Mendocino Fucus Tips are a tasty food. Delicious served over rice!

Mendocino Nori 'Sea Rinsed' (Porphyra) We harvested and dried this Nori following the traditional Aboriginal ways. Experience the full flavor and powerful properties of the 'four directions sacred tidepool harvest'. Dried in leaf form (not in sheets); delicious coated in toasted sesame oil & lightly roasted or as tempura.

A blend of 4 sea vegetables, chosen for their delicate flavor and their intrinsic nutritional value. Nori, Wakame, Kombu, and Sea Palm.