Wakame Seaweed Salad Frozen, 1kg/bag

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.