It is characterized by its colorful and crispy texture.

Wakame seaweed collected in a place rich in nutrients in Ise Bay is dried in the sun to confine the flavor, and each one is split into threads to finish it.
For soups, miso soup, soups and other soups, cut them with scissors while still dry just before turning off the heat. It will return in about 2 minutes.
Please rehydrate before using for vinegared foods and salads.

[How to return the thread wakame seaweed]
1. Put the wakame seaweed in plenty of water and soak it for about 5 minutes.
2. Give it to a colander and drain it.

0.5oz