Traditional Japanese Food range

Sea Vegetables

Sea vegetables grow naturally or are cultivated in Japanese waters in a tradition going back thousands of years. Sea vegetables are used as commonly in Japanese cooking as garden vegetables.

Sea Vegetables farm at sunset

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Sanchi Sea Vegetables are traditional Japanese dried seaweeds without additives. The varieties are a valuable addition to any diet, they are especially rich in minerals containing 10-33% by dry weight depending on species, they are low fat, versatile and easy to prepare.

Sanchi Nori Seaweed

Nori is by far the most popular sea vegetable because of its mild flavour and easy-to-use sheet ...

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Sanchi Sushi Nori

Our popular ready toasted sheets (Sanchi Sushi Nori) can be used for wrapping Sushi (rice rolls) ...

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Sanchi Arame Seaweed

Arame has a pleasing mild flavour and requires little cooking. Soak for 3-4 minutes then add to ...

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Sanchi Wakame Seaweed

Wakame, like Arame, needs little cooking and has a mild flavour. Just rinse under cold water, cut...

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Sanchi Kombu Seaweed

Kombu has a thick texture; to soften sufficiently to eat as a vegetable it needs to be soaked for...

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Sanchi Agar Agar (Kanten) Flakes

Kanten, commonly called "Agar Agar" in the West, is a gelatine made from seaweeds. A traditional ...

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