Wakame Seaweed Salad Frozen 1kg, ea

Marinated seaweed salad with chili oil and sesame seeds. After nori and kombu, wakame is the most commonly used seaweed in Japanese cuisine. Wakame is a biennial and is harvested in early spring through summer. When harvesting, they cut a few centimeters above the 'holding' and leave a few leaf clusters to ensure further growth. Only the middle part of the leaf is used, because the stem base is very hard and the tip is usually torn.