Your bag has been updated
Your Bag

Japanese Seaweed Chutney

In stock
Japanese Seaweed Chutney

Origin: Tokushima Prefecture

Arame seaweed chutney from Tokushima. The Arame is found 5m deep from the surface of the water, where they find it attached to the rock

This particular arame seaweed is harvested along the coastline, surrounded by mountains and a village with only 100 people living there. This particular arame seaweed gives the chutney a course texture.

A fantastic cheese board accompaniment.

A talking point in a jar. Our seaweed chutney is made from Arame seaweed from Tokushima prefecture, located on an island south of Kobe. Underwater farmers harvest this thick, black seaweed which is then dried on beaches before being made into our chutney which has a deep, intense, complex flavour. Imagine a more tangy, salty, umami caramelized red onion relish and you’re getting close to its taste profile.

Traditionally this chutney is served with rice or as a sushi topping. However we think it also pairs perfectly with creamy cheeses like Gorgonzola Dolce or Robiola 3 Latti, to add a touch of Japanese refinement to your cheeseboard.



Things to know before you buy
Ingredients : Soy Sauce, Seaweed, Glutinous Starch Syrup, Sugar, Arame (Kelp), Starch Yeast Extract, Vinegar, Salt Nutrition : Typical values as sold per100g. Energy 1555kj/155kcal, Fat 0g, Of which saturate 0g, Carbohydrate 93g, Of which is Sugars 93g, Protein 0g, Salt 0g.
Additional Details
Serving Suggestion:
Cheese board, goat and blue cheeses
Tokushima region map

Prefecture: Tokushima

Many descend on Tokushima City every August for the large-scale Awa Odori dance festival, but the prefecture offers outdoor fun in every season.

Tokushima is most famous for the Awa Odori Festival, which brings hordes of tourists during the Obon holiday period in August. But the prefecture, located on the eastern corner of Shikoku, offers beautiful nature and outdoor thrills all year round. Try out white-water rafting in spring or surfing in summer. Enjoy locally brewed sake in the town of Awa Ikeda during cooler months, or trek part of the Shikoku Pilgrimage Route. Off the coast lie the Naruto whirlpools, best viewed from sightseeing cruises.

As buckwheat is the local crop rather than rice, soba is always sure bet. Sobagome zosui is a thick porridge/gratin-style dish made by boiling the soba seeds and won’t be found anywhere else in Japan.

Wholesale B2B