This hand-harvested, wild wakame is a nutritionally-rich seaweed found in high impact zones along the cold, rugged northern Pacific coast.

A relative of traditional Japanese Wakame, Alaria marginata or Pacific Wakame contains naturally occurring minerals including calcium, iron, iodine, and selenium, along with protein, omega-3 fatty acids, and antioxidant compounds found in marine algae. This resilient perennial kelp thrives in high-energy coastal waters and has long been valued as a nourishing food.

Pacific Wakame is versatile in the kitchen and can be enjoyed in soups, stews, rice dishes, salads, and broths. It may also be sautéed, fried, marinated, or prepared much like a leafy vegetable.

Wakame is one of my favourite seaweeds to eat- I love the silky texture and mild flavor of spring wakame and most often enjoy it as seaweed salad or sautéed with seasonal vegetables.

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This hand-harvested, wild Sea Palm is a house favourite for it’s unique and engaging texture. It is a nutritionally-rich seaweed found only in high impact zones along the cold, rugged northern Pacific coast. Sea Palm only grows on the West Coast and requires a special license to harvest.

As with other brown marine algae, Sea Palm contains naturally occurring minerals including calcium, iron, iodine, and selenium, along with protein, omega-3 fatty acids, and antioxidant compounds. This resilient perennial kelp thrives in high-energy coastal waters and has long been valued as a nourishing food.

Sea Palm is versatile in the kitchen and can be enjoyed in soups, stews, rice dishes, salads, and broths. It may also be sautéed, fried, marinated, or prepared much like a leafy vegetable. It’s unique, ribbed-texture has makes it a particularly fun seaweed to consume.

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Kombu harvested from the most pristine areas of California's central coast. This kombu has been rinsed in clean ocean water and dried in the sun to preserve it’s wealth of vitamins and minerals.

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Nori harvested from the most pristine of California's northern coast. Also known as laver in the British Isles, nori is a delicate red seaweed that grows on wave-washed rocky shores along the Pacific Coast. It contains naturally occurring protein, dietary fiber, and minerals including iron and potassium, along with antioxidant compounds characteristic of red algae.

For thousands of years, seaweeds like nori have nourished coastal peoples around the world. Along the California coast where this nori is harvested, Indigenous communities—including the Northern Chumash and Pomo peoples—have long gathered seaweeds and other marine foods with deep ecological knowledge and care.

Rehydrate briefly before using, or toast lightly to bring to a crunch and enhance its aroma. Enjoy nori in soups and broths, folded into pasta and grain dishes, or crumbled over eggs, roasted vegetables, and seafood, even popcorn or deserts. It also makes an excellent addition to compound butters, pestos, seasonings, and savory sauces.

This nori has been thrice-rinsed in ocean water and dried in the sun. Before consuming, rehydrate in cold fresh water. Nori is an integral part of upper tidal marine habitats and is more pleasurable after rinsing thoroughly to remove any remaining bycatch of the intertidal. May contain shellfish.

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I work for a small community of Michelin and private chefs to provide nutrient-rich, fresh, wild-harvested seaweed from along the west coast. I work according to the tides and dedicate myself to meeting the specific desires of each client. I’m able to provide a selection of species at scale to serve year-round menu items. Email your requests to hq@bunnymollusk.world

Some of the restaurants I work with: The Harbor House, Little Fish, Crudo e Nudo, RVR, Two Rose, Pinyon Ojai, and a number of private chefs.