• AED 9.45
  • AED 18.90
  • 바다야채 광천김 재래3단 도시락

    Gim (김), also romanized as kim, is the Korean name for edible seaweed species in the genera Pyropia and Porphyra, including P. tenera, P. yezoensis, P. suborbiculata, P. pseudolinearis, P. dentata, and P. seriata. The red algae genera are also consumed in Japanese cuisine, where it is known as nori, and in Wales and Ireland, where it is known as laverbread.

    Along with miyeok (brown seaweed) and dasima (kelp), gim is one of the most widely cultivated and consumed types of seaweed in Korea. It is commonly eaten as a banchan (side dish) and used to make seaweed rice rolls known as gimbap.

    5g*3
    AED 6.30
  • 달인 김병만의 파래3단 도시락

    Gim (김), also romanized as kim, is the Korean name for edible seaweed species in the genera Pyropia and Porphyra, including P. tenera, P. yezoensis, P. suborbiculata, P. pseudolinearis, P. dentata, and P. seriata. The red algae genera are also consumed in Japanese cuisine, where it is known as nori, and in Wales and Ireland, where it is known as laverbread.

    Along with miyeok (brown seaweed) and dasima (kelp), gim is one of the most widely cultivated and consumed types of seaweed in Korea. It is commonly eaten as a banchan (side dish) and used to make seaweed rice rolls known as gimbap.

    4g*3
    AED 6.30
  • 달인 김병만의 재래3단 도시락

    Gim (김), also romanized as kim, is the Korean name for edible seaweed species in the genera Pyropia and Porphyra, including P. tenera, P. yezoensis, P. suborbiculata, P. pseudolinearis, P. dentata, and P. seriata. The red algae genera are also consumed in Japanese cuisine, where it is known as nori, and in Wales and Ireland, where it is known as laverbread.

    Along with miyeok (brown seaweed) and dasima (kelp), gim is one of the most widely cultivated and consumed types of seaweed in Korea. It is commonly eaten as a banchan (side dish) and used to make seaweed rice rolls known as gimbap.

    4g*3
    AED 6.30
  • New

    염장 미역

    Salted Seaweed

    250g
    AED 12.60

    염장 미역

    AED 12.60
  • New

    #N/A

    Kaiso Seaweed Salad Mix

    #N/A
    AED 44.10

    #N/A

    AED 44.10
  • Cut Wakame

    Cut Wakame

    500g
    AED 97.65

    Cut Wakame

    AED 97.65
  • New

    염장 쌈다시마

    Salted Kelp

    250g
    AED 9.45
  • New

    다시마

    Kelp

    200g
    AED 28.35

    다시마

    AED 28.35
  • 옛날자른미역

    Ottogi Dried Cut Seaweed (For Soup)

    50g
    AED 12.60

    옛날자른미역

    AED 12.60
  • AED 17.64
  • AED 17.64
  • AED 18.90
  • 파래김

    It is a dried edible seaweed sheets made from a species of red algae called Porphyra, including Porphyra yezoensis and Porphyra tenera. It is used chiefly in Korean and Japanese cuisine as an ingredient to wrap rolls of sushi or onigiri. It is also a garnish or flavoring in noodle preparations and soups. It is most typically toasted prior to consumption (yaki-nori).

    100 SHT
    AED 52.50

    파래김

    AED 52.50
  • حلال/Halal
    AED 8.40
  • حلال/Halal
    AED 8.40
  • حلال/Halal
    AED 8.40
  • حلال/Halal
    AED 8.40
  • حلال/Halal
    AED 8.40
  • AED 38.85
  • 대게김) 식탁김 선물세트

    선물세트 제품은 모두 예약주문제품이며, 원하시는 배송일과 시간을 적어주시면 배송센터를 통해 배송일을 확정 받으실 수 있습니다.

    All gift sets are pre-orders and you can confirm specify the delivery date and time for the delivery date through the delivery center.

    (4g*20)*5
    AED 47.25
  • 크리스피김 빅시트 스파이시

    Tao kae noi”, the Crispy Seaweed is manufactured with the most state of the art technology and finest quality machinery. Our process can ensure the highest standard of hygiene and freshness whilst preserve crispiness and natural taste. Packed full of goodness, you can have our seaweed anywhere, anytime, whether at play, at work, at the cinema, or while you are traveling.

    3.2g
    AED 2.10
  • 크리스피김 빅시트 클래식

    Tao Kae Noi Big Sheet is a pack of large, crispy grilled seaweed sheets with Tao Kae Noi’s classic salt & white pepper flavour. The seaweed sheets make a great alternative to crisps as an on-the-go snack.
    You can also crumble the seaweed sheets over noodle dishes or into miso soups for a quick and easy garnish.

    3.2g
    AED 2.10
  • 달인 삼각김밥김(무조미)

    Gim (김), also romanized as kim, is the Korean name for edible seaweed species in the genera Pyropia and Porphyra, including P. tenera, P. yezoensis, P. suborbiculata, P. pseudolinearis, P. dentata, and P. seriata. The red algae genera are also consumed in Japanese cuisine, where it is known as nori, and in Wales and Ireland, where it is known as laverbread.

    Along with miyeok (brown seaweed) and dasima (kelp), gim is one of the most widely cultivated and consumed types of seaweed in Korea. It is commonly eaten as a banchan (side dish) and used to make seaweed rice rolls known as gimbap.

    18g
    AED 21.00
  • 유기농 핑크퐁 자반 40g

    Gim (김), also romanized as kim, is the Korean name for edible seaweed species in the genera Pyropia and Porphyra, including P. tenera, P. yezoensis, P. suborbiculata, P. pseudolinearis, P. dentata, and P. seriata. The red algae genera are also consumed in Japanese cuisine, where it is known as nori, and in Wales and Ireland, where it is known as laverbread.

    Along with miyeok (brown seaweed) and dasima (kelp), gim is one of the most widely cultivated and consumed types of seaweed in Korea. It is commonly eaten as a banchan (side dish) and used to make seaweed rice rolls known as gimbap.

    40g
    AED 13.65
  • 소문난 광천김 김가루

    Gim (김), also romanized as kim, is the Korean name for edible seaweed species in the genera Pyropia and Porphyra, including P. tenera, P. yezoensis, P. suborbiculata, P. pseudolinearis, P. dentata, and P. seriata. The red algae genera are also consumed in Japanese cuisine, where it is known as nori, and in Wales and Ireland, where it is known as laverbread.

    Along with miyeok (brown seaweed) and dasima (kelp), gim is one of the most widely cultivated and consumed types of seaweed in Korea. It is commonly eaten as a banchan (side dish) and used to make seaweed rice rolls known as gimbap.

    400g
    AED 47.25
  • 청정자른미역 / 지퍼백

    Gim (김), also romanized as kim, is the Korean name for edible seaweed species in the genera Pyropia and Porphyra, including P. tenera, P. yezoensis, P. suborbiculata, P. pseudolinearis, P. dentata, and P. seriata. The red algae genera are also consumed in Japanese cuisine, where it is known as nori, and in Wales and Ireland, where it is known as laverbread.

    Along with miyeok (brown seaweed) and dasima (kelp), gim is one of the most widely cultivated and consumed types of seaweed in Korea. It is commonly eaten as a banchan (side dish) and used to make seaweed rice rolls known as gimbap.

    50g
    AED 10.50
  • 김밥김 스시노리 100 SHT

    1 percent all natural roasted Sushi Nori seaweed, 5 Sheets in a vacuum packed. Perfect for rolling Sushi, Gimbap Roll.

    KRDST24388 POOM Yakinori – Seaweed Laver 23g 스시노리 1 SHT Packing 6

    230g
    AED 68.25
  • 김밥김 스시노리 50 SHT

    1 percent all natural roasted Sushi Nori seaweed, 5 Sheets in a vacuum packed. Perfect for rolling Sushi, Gimbap Roll.

    125g
    AED 42.00

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