Wakame Seaweed from Hokkaido

Description

Hokkaido is a vast prefecture located in the northernmost part of Japan. It is renowned for its harsh winters, beautiful landscapes… and above all, its rich waters. The best oysters in Japan come from Hokkaido, as do the best sea urchins and kombu seaweed. However, the large island is also known for its wakame seaweed.
The cold temperatures and nutrients in Hokkaido’s waters give this wakame seaweed a thick texture and high nutritional value. It contains large amounts of potassium, vitamin A and iodine. We often recommend it to people with deficiencies. By comparison, wakame seaweed from southern Japan is thinner and has a greener flavour.

Use:

Boil these wakame leaves for 10 minutes, drain and plunge into cold water to stop the cooking process. Please note! The leaves are whole and take up a lot of space. You will probably need to cut them up to use them in salads, pickles, miso soup, etc. This will allow you to fully enjoy their invigorating and very Japanese flavour.

Storage:

Store at room temperature.

Ingredients:

Wakame seaweed from Hokkaido.

Shelf life:

Store away from heat, light and moisture.