The tradition of cooking with seaweed is not just Asian. Many renown chefs are excited about the possibilities of adding northern sea vegetables to their signature dishes.
The texture, color and form are new and special.
Finally, the northern sea vegetables have a great natural content of Umami, the treasured fifth taste, that enhance the nuances of taste in all the ingredients in the dish. The Northern Company has developed recipes with northern seaweed since 2010 and we collaborate with a number of dedicated chefs.
We are dedicated to develop a brand of exciting products with norwegian seaweed.
For recipes and cookbook: www.oceanoffood.com
The Northern Company offer each year a series of workshops combining foraging and cooking with northern seaweed.
In April 2017 we offer a 2 day workshop in collaboration with Oslo Sopp og Nyttevekstforening. This will include a trip to the swedish natural park of Tjurpannan in Grebbestad where we will harvest as well as a workshop introducing preserving and cooking with seaweed in the workspace of the Northern Company in Halden.
In mai 2017 we offer a workshop in beautiful Lofoten in the artist residence of Svolvær. There we will combine drawing, installation and cooking in a 2 day workshop.
In june 2017 we offer a 2 day special workshops at our new location; the wild and beautiful island of Selvær in Træna municipality off the Norwegian west coast at the edge of the Arctic circle.
All information about the workshops will be announced on our facebooksite and will be purchasable from our webshop 3 months before start.