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.
- Why is a lot of seaweed not certified organic?
- How long can I keep seaweed?
- Is seaweed vegan?
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).