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Wakame is the most commonly eaten seaweed in Europe, however it is not widely known that the stems and roots of the plant, kuki wakame, are also prized for their crunchy texture.
Once rehydrated in water Wakame can be eaten raw, blanched and seasoned or fried. The water used to cook wakame is rich in minerals and umami. This can be used as stock for miso and other soups and dishes.
Ingredients: 100% Wakame (Undaria Pinnatifida)
Storage: Protect from light and heat