Dried Habanori

In limited regions such as Chiba, Shizuoka, and Mie, dried Habanori has been traditionally enjoyed in various dishes, including adding it to New Year's ozoni soup or sprinkling soy sauce over it and placing it on top of warm rice after grilling. However, the production of Habanori has drastically declined nationwide. To revive this rare seaweed, we cultivated the seaweed on land using pure underground seawater, ensuring its purity and quality.

Indulge in an Easy Habanori Recipe Recommended by Locals! Experience the Flavor of Habanori that makes you addictive with Every Bite.

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

2.Sprinkle soy sauce over the toasted Habanori according to your preference.

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

The earthy notes of Habanori makes it a versatile companion in the kitchen, particularly with foods that share its intensity of flavor. It pairs exquisitely with game meats like venison, duck, and wild boar, and vegetables with deep, green flavors, such as Tuscan cabbage, asparagus and kale. One of my personal favorites is to pair it generously with a thick slice of tomato, salt and olive oil. It is reminiscent of the fragrance of tomato leaves which is difficult to harness when cooked as the raw leaves are poisonous. To make things even simpler, substitute it for oregano in hearty dishes like tomato soup or a winter stew, and discover the marriage between sea and land.