Description
Wakame feels quite smooth and at the same time is crunchy like a vegetable. This seaweed, which is used a lot in Japan, is delicious in combination with sour ingredients, such as pickled cucumber or lemon. In Japan, wakame is mostly used in soups and salads. It grows in the wild in the super-clean Ise-Shima area in Japan and is harvested by hand.
FAQ
- Why is a lot of seaweed not certified organic?
It is difficult to get seaweed certified organic. The origin is super clean and can actually be called organic, but it is not possible for the producer in Japan to obtain the correct certification.
- How long can I keep seaweed?
We guarantee quality until the expiration date. After that, it is up to you to decide whether you still want to use it. But some people claim that dried seaweed lasts forever.
- Is seaweed vegan?
Yes. This may be confusing as there are fish living in the sea. But no animals are used or killed for growing and harvesting seaweed.
How to Use
Break the strips into small pieces. Rinse well before use and soak in cold water for 5 minutes. Discard the soaking water. Cook for a minute in soup or use soaked in salads.
How you keep it
After opening, store airtight in a dry, dark place at room temperature (max 20 ° C).
Produced in
Japan
Ingredients
Wakame
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