Salted Seaweed – CADIA®

Taste: Prepare to be transported to the briny depths of the ocean with every bite of salted seaweed. This remarkable ingredient boasts a unique flavor profile that is simultaneously savory, salty, and subtly sweet. The taste can vary depending on the type of seaweed used, but one thing remains consistent: a delightful burst of umami. When you take your first nibble of salted seaweed, you’ll encounter an initial hint of ocean freshness that quickly gives way to a rich and complex taste sensation. Its natural saltiness adds depth and complexity to any dish it graces. Imagine biting into a delicate sheet of nori wrapped around sushi rice or experiencing the satisfying crunch as you sprinkle crumbled seaweed over your favorite salad. But it’s not just about the flavor; salted seaweed also offers an enticing textural element. Depending on how it’s prepared, you can expect anything from soft and silky strands to crispy flakes – each providing a unique mouthfeel that elevates your culinary creations. The magic lies in its ability to enhance other ingredients without overpowering them. It effortlessly complements seafood dishes like miso soup or stir-fried shrimp while adding an unexpected twist when sprinkled atop roasted vegetables or incorporated into homemade dips. Made: The pure quality organic flavor you can only get from only real ingredients. You’ll notice the difference — a true treasure in our line-up of pure foods. Passion: CADIA® organic foods are fresh and flavorful. Made from premium ingredients, sourced from around the world. Crispy with a light flavor, our delicious seaweed is great in soups and salads or as a savory snack. Gathered from the Pacific Ocean waters off of South Korea, it is roasted with rice bran oil and a touch of sea salt. Non-GMO and Vegan. Uses: Salted seaweed has a wide range of uses, making it a versatile ingredient that can enhance the flavor and nutritional value of many dishes. Its unique umami taste adds depth and complexity to both traditional Asian recipes and modern fusion cuisine. In Japanese cuisine, salted seaweed is commonly used as a topping for rice dishes such as sushi or onigiri. It adds a savory element that complements the fresh flavors of raw fish or vegetables. It can also be added to miso soup for an extra burst of umami goodness. Beyond Japanese cuisine, salted seaweed can be incorporated into various dishes from around the world. Its slightly salty taste makes it an excellent seasoning for salads, stir-fries, pasta dishes, and even roasted vegetables. You can crumble it over your favorite noodle soup or sprinkle it on top of popcorn for an unexpected twist. Aside from its culinary applications, salted seaweed also offers health benefits due to its rich mineral content. It is packed with essential nutrients like iodine, iron, magnesium, calcium, and vitamins A and C. These nutrients contribute to overall well-being and support various bodily functions. Whether you are looking to add flavor to your meals or boost your nutrient intake in a delicious way, salted seaweed is worth incorporating into your culinary repertoire. Experiment with different recipes and discover how this oceanic delight can elevate your cooking to new heights! History: Seaweed has a long and fascinating history that dates back thousands of years. The practice of salting and preserving seaweed can be traced back to ancient civilizations in Asia, particularly in Japan and China. In Japan, salted seaweed, known as “nori,” has been used for centuries as a staple food source. It was first cultivated during the Nara period (710-794), where it was mainly consumed by Buddhist monks due to its abundance of nutrients and minerals. Over time, its popularity spread among the general population, making it an integral part of Japanese cuisine. In China, salted seaweed is commonly referred to as “haidai” or “hai zao.” It has been used both as a food source and for medicinal purposes since ancient times. Chinese sailors would often bring dried seaweed on their voyages to prevent scurvy due to its high vitamin C content. The cultivation and production methods for salted seaweed have evolved over the years. Traditional methods involve harvesting wild seaweeds from coastal areas and drying them naturally under sunlight. Today, modern techniques are utilized to ensure consistent quality and taste while meeting the increasing demand for this nutritious delicacy. Salted seaweed’s rich historical background adds depth and cultural significance to its consumption today. Its versatility in various cuisines around the world highlights not only its delicious taste but also its valuable contribution to human health over centuries. Testimonial: “I recently discovered salted seaweed and it has become a staple in my kitchen. I love how it adds a subtle umami flavor to my dishes without overpowering them. It’s also packed with minerals and nutrients, making it a healthy choice for me and my family.” Cheryl L.

Nutrition Facts
About 3.5 servings per container
Serving size 6 sheets (3g)
Amount per serving
Calories	20
% Daily Value*
Total Fat 1.5g	2%
Saturated Fat 0g	0%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 25mg	1%
Total Carbohydrate <1g	0%
Dietary Fiber 0g	0%
Total Sugars <1g
Includes 0g Added Sugars	0%
Protein <1g
Vitamin D 0mcg	0%
Calcium 6mg	0%
Iron 0.2mg	0%
Potassium 20mg	0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Produced in a facility that also processes sesame and soy.

Country of Origin: Republic of Korea

FAQs:

HOW IS THE CADIA^® SEAWEED HARVESTED AND DRIED?:
The seaweed is farmed in the ocean, grown on ropes suspended by steel girders that are turned once a day for sun exposure. Farmers then pick the seaweed, putting it in baskets. Then the seaweed is mixed for a blend of varieties, left to dry in the sun, then formed into sheets.