The Oosterschelde inlet is located in the estuary delta of the Rhine, Meuse and Scheldt in the Dutch province of Zeeland. The National Park "de Oosterschelde" is a nature reserve with excellent seawater quality and resulting in particularly clean algae. These are much better in quality than dried and salted algae.

The use of algae is a very important component in Japanese cuisine. However, many people do not know that there is a long tradition in Europe when it is used as food for algae. Especially in French and German cuisine they are excellently suited. There are many algae to experiment with and each species has its own character, colour and nutritional value, but above all its particular taste. What all algae have in common is the special umami experience.

Our book recommendation: Ocean Greens, by Lisette Kreischer and Marcel Schuttelaar.