Can Australia become a global exporter of seaweed?? Well, that would be much appreciated! The most important factor of quality seaweed is a clean environment and cold water (makes it thicker and tougher). It will be interesting to taste the quality of cultivated Australian seaweed. Please let me know if you see it in the markets near you!
World renown chef, Eric Ripert, pleased us when he mentioned “crispy kombu” on his menu. I wonder how this tastes? Perhaps I will have to set up a trip to check this out…..
Its amazing how a few events can change your career though. Hard work, some luck, and marketability. I guess he had it all.
“Currently, the menu at the four-star restaurant includes traditional Japanese and Chinese flavours: smoked yellowfin tuna “prosciutto” with Japanese pickled vegetables and CRISPY KOMBU; pan-roasted monkfish with hon-shimeji mushrooms, turnip-ginger emulsion and sake broth; crispy black bass with lup cheong and bean sprout “risotto,”
Whole Foods has been the symbol of a “Health Food” store for many years. As a vendor, I believe that Whole Foods has high standards when evaluating new products. There 365 Private Label is also amazing. Well now John Mackey, founder of Whole Foods, is taking it to the next level. Please read the article for details. This will only help the US become a healthier nation.
Again, about health benefits, but this article talks connects the thyroid with metabolism which would be worth your time. Take a look!
“sea veggies (kelp, dulse, arame, hijiki, nori, wakame, kombu). Sea vegetables are packed with minerals in an assimilable form and will help to optimize thyroid function.”
I actually drove by this restaurant a few times but never have gone in….I definitely have to check it out now!
“Adding to its steady stream of acclaim, Umami Burger, a four-location chain in Los Angeles, was cited by GQ magazine’s Alan Richman for America’s Burger of the Year. The secret to owner Adam Fleischman’s triumphant burger is in the name: umami. Otherwise known as the fifth taste, umami is that sapid, meaty flavour derived from glutamate that gives soya sauce and parmesan cheese their savoury goodness. Fleischman puts a twist on his toppings with kombu (seaweed) relish, homemade ketchup and house-made truffle cheese (seaweed, stewed tomatoes and aged cheeses are all packed with umami).”
I have been continuously blogging about the benefits of seaweed, especially KOMBU, but I found read an interesting article I wanted to share with you all. This article actually pertains to our company because our main office is in Osaka, Japan. And of course, we care about the future of our children!
Check it out: http://search.japantimes.co.jp/print/nn20110106f1.html