SEA VEGETABLE: Habanori
SEA VEGETABLE: Habanori
SEA VEGETABLE: Habanori
SEA VEGETABLE: Habanori
SEA VEGETABLE: Habanori
SEA VEGETABLE: Habanori
SEA VEGETABLE: Habanori
SEA VEGETABLE: Habanori
SEA VEGETABLE: Habanori SEA VEGETABLE: Habanori SEA VEGETABLE: Habanori SEA VEGETABLE: Habanori SEA VEGETABLE: Habanori SEA VEGETABLE: Habanori SEA VEGETABLE: Habanori SEA VEGETABLE: Habanori

SEA VEGETABLE: Habanori

¥600

Shelf life：6 months

Storage method: Store away from direct sunlight, high temperatures and humidity.

*After opening, store in the fridge or freezer to preserve the flavor and color and consume as soon as possible.

*The package design may differ from the image. Please be aware of this in advance. Please rest assured that the content and quality will remain the same.

Name: Dried Habanori
Ingredients: Habanori (domestic)
Net Weight: 5g
Shelf Life: 6 months
Storage Method: Avoid direct sunlight, high temperature, and humidity; store in a cool, dark place.

[Nutrition Facts (per 1 bag, 5g)]
Energy: 7kcal, Protein: 1.3g, Fat: 0.17g, Carbohydrates: 1.8g, Salt equivalent: 0.1g

*Estimated values based on sample product analysis

[Manufacturer]
SEA VEGETABLE COMPANY
688-9 Ananai-Otsu, Aki-shi, Kochi 784-0032, Japan

[Processing Facility]
Social Welfare Corporation SanSan-Kai Asunaro Home
37-1 Higashiwano, Takata-cho, Rikuzentakata-shi, Iwate 029-2205, Japan

・On rare occasions, there may be the presence of white powder, which is derived from natural ingredients and does not affect the quality. ・The Habanori is cultivated using seawater from the habitats of shrimp and crab.

Shipping at room temperature for 900 yen, refrigerated delivery for 1,100yen (tax included)

*When you order with other products requiring refrigerated shipping, we charge its shipping fee.
*All shipping to Hokkaido and Okinawa will cost an additional 200 yen.

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*For more details about delivery methods, please see Here.

Product Characteristics

“A unique flavour profile unlike the familiar seaweeds”

Habanori tastes more like plants grown on land, unlike other seaweeds.
The most unique feature lies within its leafy flavour and hay-like fragrance. The taste is a distinctive and addictive attraction of this sea vegetable, not bitterness or astringency to remove.

Revival of locally beloved sea vegetable

In some regions in Japan, such as Chiba, Shizuoka, and Mie Prefectures, people love to eat dried Habanori by adding in zoni (traditional Japanese soup for New Years Day) and roasting to eat with soy sauce and fresh rice. However, the production of the seaweed has dropped these days. We increase Habanori production through land-based cultivation using clean groundwater.

Sprinkle Habanori on various dishes, as if using herbs and spices

We recommend adding Habanori to your dishes like herbs and spices. You will enjoy the flavor if you like it, just adding on various dishes.

Pairing with butter, fermented food such as cheese, game meats, herbs or other ingredients with distinct flavors is also tasty. Habanori has a great potential in its unique flavor not to hide but to enhance.

Recipes

Rice with Habanori

Recommended by Locals! Experience the flavor of Habanori that makes you addictive with every Bite.

<Instructions>
1. In a frying pan, lightly toast the Habanori until it turns a slightly bright green color.

2.Sprinkle soy sauce over the toasted Habanori as you like.

3. Place the toasted Habanori on top of cooked rice, now it's ready to enjoy!

SEA VEGETABLE: Habanori

Click here for more recipes

Culinary Development/Chef Shui Ishizaka

Recommended Recipes

Narrator: Shui Ishizaka |

Originally from Sydney, he won an U30 cooking contest in Australia, and was in charge of food development as sous chef at INUA, which earned two Michelin stars just one year after opening in Tokyo in 2018. After that, he encountered sea vegetables, and while diving into the ocean to research them, he wanted to bring out the appeal of seaweed from an edible perspective, so he joined the team.



To date, he has worked with over 100 types of seaweed in his company's test kitchen, and has been promoting the potential of seaweed as an ingredient, which is unknown even in the culinary industry.

The most exceptional sea vegetable

SEA VEGETABLE delivers full of the distinctive genuine Habanori flavor, by drying the fresh sea vegetables.

Firstly I recommend just adding it instead of baked unsalted nori. That is the easiest recipe to enjoy the interesting flavor.

If you really love the Habanori aroma, you will like sprinkling this sea vegetable on a variety of dishes, as herbs or spices.

Habanori Pairs Well with Butter

Actually, Habanori pairs very well with butter. In my opinion, good butter is made from the milk of cows that have been properly fed grass.
Habanori has a grassy aroma, so it makes any quality butter flavor even better. The sea vegetable will add the butter tasty green flavor, reminding the good grass feedings.

The aroma of Habanori evaporates with overheating, but the butter preserves it. The slightly soft texture of Habanori absorbing the oil is quite pleasant, making it delicious to use.

Pairing with “strong-flavored” ingredients like natto or shio-kara (salted squid)

You know combinations of sticky food for those who love them.
Likewise, you can enjoy its unique character even more from the paining habanori with strong-flavored ingredients. With natto, shio-kara, or cilantro—since Japanese people tend to enjoy distinctive dishes and ingredients—those who love them might find this combination absolutely delicious.
I believe that rather than trying to suppress habanori’s unique aroma, devising ways to enhance and enjoy its distinct character is what opens up the attraction.

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