Wasabi furikake is a seasoning that originated in Japanese cuisine. However, we make a crispy version of it with dried seaweed (Royal Kombu) from the North Sea. This crispy topping is slightly spicy (wasabi) and pairs excellently with raw fish & meat.

Crumble of beetroot and sesame is a crunchy topping with the flavour of beetroot, black sesame and a fresh touch of red wine vinegar. This topping combines well with dips (hummus, yoghurt, vegetables), fresh salads, roasted vegetables and meat or cold (smoked) fish.

Crunchy tomato flakes are dried pieces of crunchy tomato with an intense red colour. The crispy flakes are perfect to use as topping for your creations or as an ingredient in flavoured oils, butters & doughs Tip: grind the flakes into a powder!

Soy Sauce & Wasabi crumble is a crispy topping with soy sauce, spicy wasabi sesame, crispy puffed rice and crunchy pieces of seaweed (Royal Kombu). This crumble is delicious on appetisers, sushi, raw fish and meat and Asian-style creations.

Crispy roasted chickpeas with ras el hanout spices. Crunchy chickpeas give your creations that extra bit of crunch.

Crunchy puffed quinoa seeds with a pinch of salt. Crunchy quinoa gives that extra crunchy "touch" on top of your creations.