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|Algae types:||Wakame, Dulse|
THE taste of Lofoten, a seaweed mix with stockfish flakes - made according to the Japanese model Furikake.
Lofoten Umami from Lofoten Seaweed
Salt with algae-fish mix
The salt for more...
The basis of Lofoten Umami is an excellent sea salt from Norway. But the taste that's in it is much more: it's Umami! Umami is the fifth taste, along with sweet, sour, salty and bitter. It is described with the attributes "meaty", "hearty" and "tasty" - or in short: as a full-bodied taste. This taste is caused by the natural amino acid glutamine, which is present in a naturally high concentration in Seaweed. And this is exactly what Lofoten Umami is all about: namely a mixture of dried, ground Sugar Kelp, Arctic Nori, Winged Kelp and Dulse. In this way, seaweed becomes a natural flavour enhancer in every dish. In addition there are fish flakes as it is usual in the originally Japanese Umami, in this case of course from the typical Lofotic stockfish, and also sesame, sugar and vinegar. The result: a hearty taste of more sea.
The taste of Lofoten
This type of spice mixture, called "furikake" in Japanese and responsible for the full-bodied umami taste, is traditionally sprinkled over rice. Lofoten Umami also gives a delicious flavour to all types of seafood and fish, from king crab to salmon fillet. If you ever feel like a hearty breakfast, you should crown your avocado toast or your breakfast egg with Lofoten Umami. And since the cradle of Umami lies in Japan, the Lofoten Umami also fits perfectly to Sushi, Maki & Co.
Seaweed from the wild coasts of Norway
A few years ago, two women had an idea: they decided to harvest the wild seaweed growing off the coasts of the Lofoten Islands in Norway, to dry it and to process it into various products. "Lofoten Seaweed" was born! On the one hand, the two founders, Tamara and Angelita, wanted to make use of a natural resource that grows unused right outside the front door and is rich in vitamins and minerals. In addition, they were fascinated by the variety of aromas of the marine plants - from sweet to salty to truffles. The ideal Smart-Food for culinary demanding people, who would like to eat health-conscious at the same time, was born. Today, in addition to the salts flavoured with the various Seaweed varieties, there are pure, dried algae, but also chocolates and Lofoten Seaweed Body Soap and Pasta from Italy.
In 2016 the two friendly women Angelita Eriksen and Tamara Singer founded their startup Lofoten Seaweed. Their idea was to exploit the untapped potential of seaweed, which grows wild off the coasts of Lofoten - raw in its dried state and finely ground in culinary combinations with sea salt, chocolate and pasta, but also as an ingredient in beauty products.
Tamara & Angelita: The two founders
Angelita was born in a small fishing village in Lofoten. Where her father was already a fisherman. Thanks to him, she knows the Arctic waters and coasts off Lofoten like the back of her hand. In New Zealand, at the other end of the world, Tamara's Japanese mother had algae and seaweed on her menu almost every day. A physiotherapy education in Australia, ten years of friendship and numerous journeys later, the two women developed their seaweed products - from the perfect interplay of Angelita's knowledge of the sea and Tamara's know-how of Japanese algae cuisine.
From Seaweed to Superfood
All underwater plants are wild-harvested by Tamara and Angelita. They are harvested directly by hand where they grow wild in the rough, crystal clear waters off the north Norwegian coast of Lofoten. Each individual leaf is then carefully checked and sorted again in the "factory". Only then are seaweed and algae - depending on the species between 12 and 48 hours - dried in a specially developed drying room.
The products of Lofoten Seaweed
Lofoten Seaweed's range is based on the various algae and seaweed varieties in their original, dried form. Finely ground, the product Simply Seaweed contains an exciting four-pack mix of Arctic Nori, Dulse, Sugar Kelp and Winged Kelp. Particularly popular because how to use salt are the various salt products that are flavored with seaweed: There is the Truffle Seaweed Salt, which gets a surprising truffle taste from the fine Trøffeltang. Taresalt, which is mixed with dried and ground Winged Kelp and Sugar Kelp. The salt called Lofoten Umami delivers what it promises: Umami - that hearty, full-bodied, fifth taste. The basis for this is the finest Norwegian sea salt, which is mixed with dried, ground Sugar Kelp, Arctic Nori, Winged Kelp and Dulse as well as flakes from the Lofoten stockfish. Sesame, sugar and vinegar are added. The Seaweed Pasta is a must for every pasta fan. In addition to the salty specialities, the Lofoten Seaweed range also includes two chocolates: A white chocolate with raspberries and Dulse and a dark chocolate with Sugar Kelp. A salty-sweet highlight! Last but not least: The Lofoten Seaweed Soap, which is made from 100% organic ingredients from Norway by the manufacturer "Arctic Origins", which is also based in Lofoten in the city of Harstad.
|Production:||Sustainably harvested in arctic Norway|
|Nutrition information:||full of vitamins and minerals|
|Algae types:||Wakame, Dulse|
|Iodine:||Natural source of iodine, 29 mg pro 100 g|
Per 100 g
|Energy (kJ)||926,000 kj||Energy (kCal)||288,000 Kcal||Fats||10,000 g||Carbohydrates||11,110 g||Fibre||25,000 g||of which sugar||0,200 g||Proteins||24,800 g||Salt||2,400 g||Iodine||28,700 mg|
Per serving (3 g)
|Energy (kJ)||27,780 kj||Energy (kCal)||8,640 Kcal||Fats||0,300 g||Carbohydrates||0,330 g||Fibre||0,750 g||of which sugar||0,010 g||Proteins||0,740 g||Salt||0,070 g||Iodine||0,860 mg|
|Traces of shellfish||yes||Traces of codfish and stockfish||yes||Traces of sesame seeds||yes||Sulfite||Nein||Eggs||Nein||Gluten||Nein|
Sea salt, Saccharina latissima, Porphyria umbilicalis, Alaria esculenta, Palmaria palmata, Stockfisch, black and white sesame, sugar, vinegar, free from additives, gluten-free, lactose free. Storage: Store dry and closed.
Lofoten Seaweed Company AS