Fresh Green Sea Kelp Strips

Kelp cut two ways and packed together: broad, dark green sheets with a lacquered sheen, and fine ribbons the width of a noodle. Both are the same deep olive-green, firm enough to hold their shape and glossy rather than dull — the look of kelp that has been blanched and cooled rather than left to sit.

Rinse it briefly, then use it cold or hot. The sheets are the right size to roll and slice into strips for a salad dressed with vinegar, sesame and a little sugar; the ribbons go straight into a bowl of noodles, a hotpot or a miso soup, where they soften in a minute or two and give the broth a clean marine backbone. It also stays crisp enough to hold its texture in a stir-fry.

• Dark green kelp in wide sheets and fine ribbons
• Firm and glossy, holds its shape
• Ready after a quick rinse
• Cold salads, soups, hotpot or stir-fry

Keep refrigerated or frozen. Rinse before use.