Tsukudani - Kombu Royal and Toasted Sesame

Ingredients: Royal Kombu ( saccharina latissima ) origin Brittany 57%, brown sugar, toasted sesame seeds , soy sauce (water, soybeans , sea salt, ferment: Aspergillus oryzae) , apple cider vinegar.

Nutritional information per 100g

Calories: 431 Kj / 101.2 Kcal
Fat: 0.15g
Of which saturated fatty acids: <0.1 g
Carbohydrates: 22.3 g
Of which sugar: 20 g
Egg white: 2.2 g
Salt: 2.7g

Bord à Bord, the gardeners of the seas.

Bord à Bord collects and processes edible seaweed from Brittany.

The wild seaweed is picked on foot by fishermen in Roscoff. Some fishermen choose to access the harvest area by boat. This is also an easy way to get the culture to its destination.
Bord à Bord is based in Roscoff on one of the largest seaweed fields in Europe.

The seaweed is then tumbled in three large seawater vortices, paying attention to the texture and flavor of the seaweed. In a combination of salt and cold storage, the algae are refined and stored for several months.

Drying takes place at low temperatures. Every week, the salted seaweed is immersed in seawater and desalinated. As a result, they regain their original, slightly salty taste and develop their unique aroma.

Manufacturer: Bord à Bord, ZAD de Bloscon, 29680 Roscoff, France

The seaweed confits from Bord à Bord are real flavor developers.

A concentration of flavors for these three recipes, inspired by cuisine from here and elsewhere, to be used as a condiment or culinary aid.

The Roscoff onion confit with kombu royal seaweed and pink berries is a gourmet recipe with a very local identity.

Breton Tsukudani of Kombu Royal and Roasted Sesame is inspired by an ancient Japanese recipe that enhances the dishes it accompanies.

Its variation with Yuzu Kosho in turn brings freshness and sharpness.

Cooking with seaweed is child's play with our range of spices. Amaze your guests by accompanying your dishes with these Breton seaweed spices that will take your taste buds to the ends of the world!