Wakame is a nutritious, emerald-green seaweed with delicate flavor. Its long, tender leaves are most commonly served in miso soup or in salad. Row or cooked, it makes a flavorful, mineral-rich addition to all your favorite dishes.
Grown in the temperate Ise-Shima Bay in Mie Prefecture, Japan, about 95% of this wakame is cultivated on ropes in the open sea and harvested several month later, while the remainder is wild harvested.
Traditional Slow Drying Method
One of the unique qualities of this wakame is its processing method. This wakame from Ise-Shima Bay is produced using the traditional method, when after harvesting, the plants are washed with seawater, and then rinsed with freshwater. Next the central midrib is removed and the resulting pieces are then dried in the sun or, depending on the weather, with a hot air dryer. The simple method requires more skill than the more popular blanching and salting method used by the majority of wakame producers. In addition, this traditional and slower method allows the wakame to retain a higher concentration of essential nutrients.
How this wakame is cut (in long strips) also shows how this wakame was cared carefully in the making process, especially compared to widely distributed kind of crumbly dried cut wakame. Because this wakame is cut in long strips, you can cut them in the desired sizes according to the dishes you make.
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