Traditionally added to miso soup, wakame is also good with other vegetables or in salads, stir-fry dishes, and rice dishes.
Wakame is a sea vegetable and looks and tastes like spinach lasagne. Wakame is similiar to Kombu and it can be used in many of the same ways, particularly in soup.
Wakame is probably best used in salads, added to soup or broth or used as a topping for other dishes. Soak dried wakame in water and it will expand to about ten times in size. Wakame should have the central vein cut out after soaking. It can then be either simmered for 10 minutes or cut into small pieces and served as a salad.
Dried sea vegetable
Net weight: 50 g.