The seaside pantry | OceanHome

The seaside pantry

First-harvest Dongtou laver

First-harvest Dongtou laver

The first cut of the season: the thinnest, most tender leaves.

OriginDongtou · farmed
SeasonFirst harvest, Oct–Dec
How to eatTear a piece into egg-drop soup; ready in ten seconds.
KeepSeal tightly; keep dry, dark and at room temperature.

CN¥4850 g · about 5 sheets

In stock

Dongtou hijiki

Dongtou hijiki

Dongtou’s signature seaweed: crisp, with a clean taste of the sea.

OriginDongtou · farmed
SeasonHarvested and sun-dried, Apr–May
How to eatSoak, blanch, then dress with garlic and black vinegar.
KeepSeal tightly and keep dry at room temperature.

CN¥38100 g

In stock

Lightly sun-dried tiny shrimp

Lightly sun-dried tiny shrimp

Sun-dried without salting: pale, mild and simply sweet.

OriginSouthern Zhejiang coast · wild
SeasonWinter and spring season
How to eatScatter over steamed egg, or add depth to a broth.
KeepOnce opened, seal and refrigerate; finish soon.

CN¥58150 g

In stock

Wenzhou dried conger eel

Wenzhou dried conger eel

Conger dried in the north wind: firm, savoury, a Wenzhou new-year taste.

OriginWenzhou · wild conger
SeasonWind-dried around midwinter
How to eatSteam for 15 minutes, cool, slice thin; serve with a drink.
KeepRefrigerate or freeze until needed.

CN¥168About 500 g · half a fish

In stock

Dried squid

Dried squid

Whole squid split and dried; soak, then slice into strips for cooking.

OriginEast China Sea · squid
SeasonDrying batch as labelled
How to eatSoak thoroughly, cut into strips and stir-fry with celery until cooked.
KeepSeal and refrigerate; freeze for longer storage.

CN¥88250 g

In stock