Description

OTTOGI Seaweed

Dating as far back as the Joseon Dynasty, Seaweed has been cultivated for centuries for its unique taste and diverse use amongst Asian cuisine. As one of the most popular varieties of seaweed has been eaten in Japan and Korea for centuries. Arguably one of the oldest seafoods, as well as forms of life, the ready to eat straight out of the packet, OTTOGI Seaweed is also a versatile kitchen ingredient or snack, and holds well, even when wet, at retaining its original shape and texture. As a non-polluting, natural, alkaline food rich in antioxidants, vitamins, calcium and minerals, the seaweed also provides protective pigments that are healthier than most other snacks on the market.

Carefully selected and caught fresh from the clear waters of Sea, OTTOGI Seaweed is precut, prewashed, boiled and rapidly dried to preserve its clean, original taste, whilst holding its colour, aroma and nutrition.

With its thin, light and crispy texture, Ottogi Seaweed provides a richer, deeper taste to a variety of dishes such as soups, stir-frys, salads, stews, wraps & porridge that are suitable for all ages.

Cold Seaweed Soup

• 1 cup of Ottogi Seaweed
• 2 teaspoons sugar
• 2 teaspoons soy sauce
• 1 tablespoon Ottogi roasted sesame oil
• Juice of 1 lime
• Sea salt, to taste
• 1 small carrot, peeled and sliced paper-thin
• 4 red radishes, thinly sliced
• 1 small cucumber, peeled and thinly sliced
• 1 teaspoon toasted white sesame seeds
• 1 teaspoon toasted black sesame seeds
• 2 teaspoons toasted pumpkin seeds
• 4 green onions, slivered
• 500ml cold water

1. Make the sauce by whisking together the sugar, soy sauce, salt and sesame oil in a small bowl.

2. Chop up the Ottogi Seaweed into thin strips.

3. Put sauce, carrot, radishes, onion and seaweed in 500ml of cold water, mix well, and wait for 20 minutes.

3. Sprinkle the salad with the white and black sesame seeds to finish & serve.