Description
Traditionally , wakame is used in miso soup or in salads.
Like all food Nori (seaweed), it is gaining popularity thanks to its surprising texture and taste as well as its richness in calcium and vitamins.
Delicious in stir-fries, with rice, instead of salad in sandwiches.
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Manual
Soak the Wakame KOYO in lukewarm water for 15 minutes and cut it into small pieces. Use it in your miso soup, salads, and even stir-fry dishes!
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Wakame is an edible seaweed rich in fiber and calcium.
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The use of Wakame is more used in miso soups.
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Store in a dry and cool place, away from humidity.
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Since Wakame are delicate, carefully packaged for damage-free shipping.
