Introducing Hana-Tsunomata™

A Distinctive Cultivated Sea Vegetable

Hana-Tsunomata™ (pronounced as "(t)su-no-ma-ta)") is a unique and distinctive line of high quality edible seaweeds (called "sea vegetables") produced exclusively by Acadian Seaplants Limited at our specialty cultivation facility in Nova Scotia, Canada.

The strikingly beautiful fronds and vivid colours of our pink, green and yellow Hana-Tsunomata™ stand out from other sea vegetables. Popular in Japan since their introduction in the early 1990s, healthy Hana-Tsunomata™ sea vegetables can be found in various applications, from dry packaged foods to exclusive restaurants. They are especially prominent in ready-to-eat fresh "kaiso" (seaweed) salads sold in convenience food outlets throughout the country.

At home in Nova-Scotia, Hana-Tsunomata™ sea vegetables have become a "secret weapon" for our leading chefs, both in their kitchens and at International events such as the Cooking Olympics!

Hana-Tsunomata™ when translated from Japanese means "Flower Chondrus". Other common references to Hana-Tsunomata™ sea vegetables include Hana-nori™ ("Flower seaweed"), Cultivated Chondrus, Kaede-nori ("Maple seaweed") and Hana-sakura-sou ("Cherry blossom sea plant").

To discover the story behind Hana-Tsunomata™. read more»
 

Unique Characteristics and Benefits

Health and Beauty on Your Plate

The most striking features of our Hana-Tsunomata™ sea vegetables are their distinctive appearance. The beautiful pink, green and yellow hues reflect the importance of colour symbolism in Japanese culture.

 
"Aka" Pink symbolizes good health, life and pure love. It is also associated with the beautiful pink-hued cherry blossoms that are so admired and celebrated in Japan.
"Midori" Green symbolizes regeneration. The new green growth of Spring is a famous symbol of new life. Emperor Hirohito's birthday is celebrated as "Green Day" because of his love of gardens.
"Kiku" Yellow is a symbol of courage, longevity and dignity in Japan. It has been notably represented by the lovely Chrysanthemum flower since it was introduced from China in the 8th century. It is also part of the Imperial family crest. During the Dynasty War of 1357, warriors wore a yellow Chrysanthemum as a pledge of courage. Today, yellow Chrysanthemums bloom in gardens throughout the country and are a popular food garnish.

Sea vegetables are renowned for their multiple applications and health benefits. Our Hana-Tsunomata™ line offers these, plus many more exciting features.

Healthy:

  • Very low in calories and fat.
  • Provide dietary fibre, macro-nutrients, amino acids and other trace minerals.
  • Low in iodine, unlike many other sea vegetables.
  • Relatively low in free sugars and sodium.
  • Contain no added colorings or dyes.
  • Non-GMO.
  • Free of pesticides.


 

Versatile:

  • Beautiful flowery shape and vivid colours adds visual excitement to any dish.
  • Pleasing crunchy texture provides an interesting mouth feel.
  • Subtle flavour without the distinctive "fishy" or "ocean" taste common in many sea vegetables.
  • Easy to use - sold in a stable, dry format with quick and easy reconstitution.


 

High Quality:

Do you have questions about Sea Vegetables?

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  • Grown from our own pure seedstock, in fully controlled, land-based cultivation tanks.
  • Produced and packaged under rigid quality control practices, with state of the art processes and equipment designed to meet the most demanding Japanese food sanitation safety standards and laws.
  • Fully traceable.
  • Secure and consistent supply.
  • Recognized by Taste of Nova Scotia Quality Food program.

To learn more about our unwavering commitment to quality assurance. read more»

Hana-Tsunomata™ Uses and Applications

Limited Only By Your Imagination!

Suitable for Most Diets:

  • Low calorie and low fat diets.
  • Low-sugar diets.
  • Low-sodium diets.
  • Appropriate for vegetarians and vegans.
  • Macrobiotic.
  • Do not contain eggs, dairy, nuts, sesame, soy, wheat/glutens or MSG.


 

Cold Applications:

  • Kaiso (seaweed) salad is the most common application in Japan; use on its own, or blend with other sea vegetables and ingredients.
  • Adds variety to leafy greens, vegetable and mixed salads.
  • Adds interest to cold noodles, seafood, meat and vegetables.
  • Adds novelty to sandwich and wrap fillings.
  • Provides a beautiful garnish to any plate.


 

Hot Applications:

  • Added to instant hot soups and noodles.
  • Served as a garnish or topping for cooked vegetables, fish, seafood, and meats.
  • Added to rice, noodles, pasta, couscous, potatoes and other starches.
  • Added to simmered soups and sauces.
  • Mixed into stir-fries and sautes.
  • Cooked in casseroles and quiches.
  • Mixed into fillings for hot wraps, roll-ups and sandwiches.
*Add shortly before serving for best colour and texture.

 

Applications are limited only by the cook's imagination! Also try it in:

  • Sauce, oil or paste condiments.
  • Chopped into dry seasonings, including salt substitutes.
  • Added to bread and pizza dough, or other baked goods.
  • Reconstituted in liquids other than water for novel flavours.

For chef testimonials. read more» For original recipe ideas. read more»

 

Rehydrating Hana-Tsunomata™

Hana-Tsunomata™ is sold in dry, loose particle form. Each particle (frond) expands significantly when rehydrated. Proper rehydration before use is important, especially for cold applications. Dry fronds can also be added directly to recipes with liquid ingredients.

As a general rule:

  • The dried fronds are quite small. Properly rehydrated fronds will be 2 to 6 times larger and 7 to 8 times heavier than the dry fronds.
  • For a typical single full salad serving, use approximately 1/3 cup (80 ml) dry pieces, approximately 5 grams (0.2 oz) in weight.
  • Other food applications or services may require more or less Hana-Tsunomata™, based on your preference.


To prepare for serving, you need the following:

  • A bowl large enough to hold the Hana-Tsunomata™ and a ratio of 15:1 of water (5 cups/1.2 litres) for 1/3 cup (80 ml) of dry particles.
  • Room temperature water or other liquid (ideal is 20°C/68°F). Avoid using warm or hot water as this compromises the texture and appearance, especially for cold plate applications.
  • A watch or cooking timer.
  • A strainer.


Follow these steps:

  • Place the Hana-Tsunomata™ pieces in the bowl and then fill the bowl with at least 15:1 water, enough to allow for 2 to 6 times expansion and to completely soak the particles. Add more water if needed.
  • Wait 5 to 8 minutes. The fronds may appear to reach their full size after only a few minutes, but the extra time is required to reach the optimum texture. However, as with pasta, a softer or harder texture is based on personal preference.
  • Strain the contents, and shake to remove excess water.

Your Hana-Tsunomata™ is now ready to be enjoyed using your favourite dressing, or added to your favourite dish.

To watch the Hana-Tsunomata™ rehydration process and to see pictures of various food applications. view more»

Want to learn more about how Hana-Tsunomata is made? read more»