This seaweed comes from the Sanriku region on the Pacific coast, north east of Japan, celebrated for the quality of its seafood.
It is shredded seaweed stalk. It has a very pleasant, crunchy texture.
Best rehydrated in seaweed or vegetable salad or with miso soup, or sauteed in oil in tempura but also simmered for a long time in tsukudani.
As a garniture, just rehydrate in a large volume of cold water for 15 minutes, then rince and strain.
Its volume will increase by 9.
Kuki wakame is well known for its great nutritional value, fibre richness, calcium, vitamins, minerals and low level in calories.
