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Japanese Seaweeds

JAPANESE SEAWEEDS (KAISO)
Seaweed is an important part of the Japanese diet. It is most commonly used in soups, salads & side dishes.
We sell the most popular seaweeds
including Nori (sheets for making sushi), Wakame, Hijiki, Kombu & Mekabu.

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More about Wakame...
Wakame fronds are green and have a subtly sweet flavour and slippery texture. The leaves should be cut into small pieces as they will expand during cooking.
In Japan, wakame is distributed either dried or salted, and used in soups (particularly miso soup), and salads (Tofu salad), or often simply as a side dish to Tofu and a salad vegetable like cucumber. These dishes are typically dressed with Japanese ingredients including soya sauce and vinegar/rice vinegar...

Article text is from Wikipedia and licensed under terms of GFDL. The original article can be found here.