Fresh-Frozen Kelp Sheets And Strips

Kelp in broad, thick sheets — a deep, lacquered olive-green with the light sitting on the surface of them — alongside a handful cut into fine, springy strips. The sheets are wide enough to fold and pliable rather than brittle, and the colour runs even across the leaf with no dry edges or pale patches.

Rinse briefly, then cut to what you need. Sliced into ribbons it goes into a bowl of noodles, a hotpot or a miso soup, where it softens in a minute or two and gives the broth a clean marine backbone. Left in wider pieces it holds its shape in a cold salad dressed with vinegar and sesame, or through a stir-fry.

• Broad, thick kelp sheets plus fine strips
• Deep even green, glossy and pliable
• Ready after a quick rinse
• Soups, hotpot, cold salads or stir-fry

Keep refrigerated or frozen. Rinse before use.