Produced in South Korea, this Wakame seaweed salad comes in a kilo bag and is ready to eat after defrosting. Wakame’s subtly sweet, but distinctive flavour and texture are what makes it a popular dish in Asia and neighbouring North American regions like Hawaii. In appearance, the dried Wakami seaweed resembles Gunpowder tea, if you are familiar with that - pieces of the seaweed are rolled up into tight little balls the size of ball bearings. Nori comes in flat, dried sheets, whereas dried wakame usually comes in the form of strips that are somewhat shriveled up, a little bit like raisins from the sea.

As it expands when reconstituted, you may want to start with a pinch of wakame and see how much you need. p>Elevate your culinary adventures with our meticulously sourced Premium Wakame

Wakame seaweed is low in calories and provides a good amount of fibre making it a good choice for a balanced diet. Wakame is a thin and stringy sea vegetable, deep green in color and used in making seaweed salad and miso soup. porridge/gratin-style dish made by boiling the soba seeds and won’t be found anywhere else in Japan.Its high content of calcium as well as iron, manganese help maintaining healthy energy levels, strong bones and muscles. to 1 tablespoon of the dried seaweed should be plenty, depending on how much rice you will be using. Learn about its culinary uses, varieties, health benefits, and how to incorporate more wakame into your diet. Please always read the ingredients, labels, warnings, and directions provided with the product before using or consuming a product.

Grown in cool and mineral-rich arctic currents, wakame ( undaria pinnatifida) has been harvested in Japan for generations since the Nara period (710-794). Prepare for a gastronomic symphony that celebrates the finest ingredients and culinary artistry with the Roast Deboned Duck Stuffed with Foie Gras, a masterpiece crafted from whole boneless duck and sumptuous duck foie gras, elevated with .

p>Dive into the world of Premium Wakame Seaweed and experience the true essence of this exceptional sea vegetable. Use rehydrated wakame in salads, add it to vegetable soups, or serve it as a side dish to meats and rice dressed with sesame oil and soy sauce. Dried wakame needs to be soaked before using it, whereas nori is usually toasted before the assemblage of sushi rolls, or onigiri.