It is bright red in colour with a very pleasant, crunchy texture.
It goes well with seaweed salad, grated raw vegetables, sashimi ( thin slices of raw fish) garnish, meat or fish carpaccios, or stock or seafood casseroles…
For soups and stocks, use it as it is, dried, and it will rehydrate without difficulty.
As a garnish, just rehydrate in a large quantity of cold water for 10 minutes then strain and rinse. It will increase in volume by about 11.
Red yanaginori is well known for its great nutritional value, fibre richness, calcium, magnesium and carotene
