Undaria pinnatifida”

Organoleptic properties:

  • Appearance: Japanese brown algae that can reach 1.5 meters in length, with an elongated thin leaf and central root.
  • Smell and taste: Soft odour of the sea. Neutral flavour, slightly sweet.
  • Colour: brown-green.
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How to use:

  • Salted: Rinse in lukewarm water several times to remove salt before consumption.
  • Dried: Soak in lukewarm water for 10 minutes or cook for 5 minutes (no need to soak if used for cooking).

How to cook:

Once is rehydrated or the salt is rinsed off, use it like a fresh vegetable. Very versatile. Ideal in salads, soups, sautéed, or scrambled.


A high polysaccharide (fucoidans) content with the following biological benefits: prevents obesity regulates the immune system and has anticoagulant properties.

This seaweed stands out for its high content in phosphorus (for memory), iodine, iron, protein and fibre.

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