A selection of seaweed is dehydrated before being shipped for delivery

Tamara Singer (L) and Angelita Eriksen, cofounders of Lofoten Seaweed, collect seaweed in the 4C (39.2F) waters of Vareid, in the Atlantic Ocean

Fingertare seaweeds at high tide in a fjord in Vareid, near Flakstad, in the Lofoten Islands

Singer checks packages of dehydrated seaweed before dispatch, in the village of Napp, near Flakstad

Truffle seaweed after being dehydrated and before delivery, in Napp

The US chef Josh Haner cooks a dish based on seaweed condiments, surrounded by algae containers, in Ballstad, near Flakstad

Seaweed condiments are used during the preparation of a dish

Fingertare seaweed at high tide in a fjord. There are about 12,000 different species of seaweed in the world, and nearly 500 of them can be found growing in Norway

Singer gathers winged kelp

Seaweed adorns a fish dish

Eriksen grew up cutting cod tongues and baiting long lines for her fisher father in the village of Napp. The ocean was a lifeline for her family. But her curiosity around seaweed only arose when she was researching nutrition for her own health. Her discoveries led to a passionate belief that seaweed is the food of the future

Nori seaweed clings to a rock

Singer gathers nori seaweed near Flakstad

Rehydrated seaweed is prepared by a chef for use in a dish

Winged kelp after being dehydrated

Singer grew up in New Zealand, where her Japanese mother used seaweed in almost every meal. With a passion for Japanese cuisine and an eye for detail, she recreates the food of her childhood with the exceptional local Norwegian seaweed

Fingertare and knotted wrack seaweed after being picked up at low tide in Vareid

Singer and Eriksen collect seaweed in Vareid