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. KRDST24637 Kwangchoen Dosirak Seasoned Parea Seaweed 3 pkgs Seaweed kwangcheonkim Dry 8809041752075 24 5g*3 바다야채 광천김 파래3단 도시락

Rice vermicelli are a thin form of rice noodles. They are sometimes referred to as rice noodles, rice sticks, or bee hoon, but they should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains itself. THDIR23438 MAMA Instant Rice Vermicelli Cup Shrimp Creamy Tomyum Instant Ramyun MAMA Dry 8851876000050 24 55g 마마컵 쌀국수 새우크리미톰양

Jade Leaf Rice Flour is made from high quality milled rice in Thailand that adds a chewy, stretchy texture to various dishes. It is commonly used in making sweet and savory noodles, pastries and cakes. It can be substituted for wheat flour for some cake and bread recipes.
Gluten-free.

Rice Flour