Miso Deviled Eggs topped with Seaweed Sprinkles


This classic app is given a make-over with new ingredients and an umami-rich topping. You won’t be able to stop at one.

Miso Deviled Eggs.jpg

⏲️  Cook Time: 20 minutes Prep Time:  20 minutes   Serves: 12


12 eggs, room temperature

1/2 cup mayonnaise (vegan, if desired)

2 T Shiro Miso (soy bean paste)

1 tsp Mirin (Japanese rice wine)

Ocean's Balance Seaweed Sprinkles


Step 1

Place eggs in bottom of large pot. Cover with water. Bring to a boil over medium heat; cook for 10 minutes. Rinse under cold water. Refrigerate for 20 minutes. 

Step 2

Remove shells from eggs. Cut each egg in half length-wise. Scoop out yolk into a mixing bowl.

Step 3

Add mayonnaise, miso and mirin to egg yolks. Mix well. Add more mayonnaise and/or mirin if the mixture is too dry.

Step 4

Spoon egg mixture into empty egg whites. Top with Seaweed Sprinkles. My preference is Bonito, but the Spicy and Shiitake are also great choices, especially for a vegan offering.

Avocado & Tomato Salad with Miso Dressing and Bonito Sprinkle


Our own Shitake Seaweed Sprinkle marries beautifully with a flavorful miso dressing to make an irresistible salad!

Avo&Tom salad with Sprinkle.jpg

⏲️  Prep Time: 10 minutes   Serves: 1


1 ripe avocado

5 cherry tomatoes, cut in half

1 tsp. white miso (soy bean paste)

2 tsp. mirin (Japanese rice wine)

1 tsp. soy sauce

1 Tbsp. Ocean's Balance Shitake Seaweed Sprinkle


Step 1

Cut avocado in half length-wise and peel the skin off both halves.  Cut each half into crescent-shaped slices or bite-size chunks. Arrange avocado pieces on a plate; cover with cherry tomato halves. 

Step 2

For the miso dressing: Put miso in small bowl. Stir in mirin one tablespoon at a time until smooth.  Stir in soy sauce.

Pour over avocado and tomato pieces.

Step 3

Top with Ocean's Balance Bonito Sprinkle and enjoy!

The perfect lunch.  Try our other Sprinkle flavors on this salad too!

Kelp Mushroom Soup


Let's Talk about Umami!!!

Kelp Mushroom soup.jpg

⏲️  Prep Time: 10 minutes Cooking Time: 1 hour Serves: 4



1 lb. mushrooms (Baby Bella, Cremini, Button), cut into thick slices  

1 Tbsp. olive oil

3 Tbsp. butter

1 small onion, chopped

1 Tbsp. flour (all-purpose or gluten-free)

2 Tbsp. Ocean's Balance Kelp Purée

2 cups chicken or vegetable broth

2 cups milk

2-3 Tbsp. heavy cream

Salt & Freshly ground pepper


Step 1

Melt butter in a soup pot, then add oil.  Cook onions in butter/oil combination over medium heat until soft, about 5-7 minutes. 

Step 2

Add mushrooms and a dash of salt and stir to combine.  Cover pot and let the mushrooms sweat for about 7 minutes.  Stir in flour, let cook one more minute.

Step 3

Add Kelp Purée, broth and milk.  Bring to a boil, then lower heat and simmer for 20 minutes.

Step 4

Using an immersion blender,  blend soup until it is thick and smooth.  Stir in cream. Season with salt and pepper.  For added flavor, top with additional sliced mushrooms that you have cooked in butter until crisp, and/or a swirl of truffle oil.  



Delicious with a crispy baguette and a creamy cheese like Taleggio.