Spirumanne

Spiru-Yang

Spiru-Yang is a spirulina tartare prepared cold, with olive and sunflower oil, lemon juice, tahini, miso, tamari and spices. Six recipes, in 175 g pots, to spread, roll into maki or blend into a vinaigrette.

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Questions about this range

How should Spiru-Yang be served?

On toast, in a sandwich, rolled into maki or blended into a vinaigrette. It is raw, so it is never heated, and it keeps in the fridge once opened.

Do the tartares contain gluten or soya?

They are gluten-free but contain sesame from the tahini and soya from the miso and tamari. The full ingredient and allergen list is printed on every pot.