Wakame Seaweed from Hokkaido

Hokkaido is a vast prefecture located in the far north of Japan. It is renowned for its harsh winters, the beauty of its landscapes... and, above all, the abundance of its waters. Japan’s best oysters come from Hokkaido, as do the best sea urchins and kombu seaweed. However, this large island is also known for its wakame. 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 nutritional deficiencies. By comparison, wakame from southern Japan is thinner and has a more grassy flavor.

Usage: Boil these wakame sheets for 10 minutes, then drain and plunge them into cold water to stop the cooking process. Caution! The sheets are whole and expand significantly in volume. You will likely need to cut them to prepare them in salads, pickles, miso soup, and more—allowing you to fully enjoy their invigorating and distinctly Japanese flavor. 

Storage: Store at room temperature. Keep away from heat, light, and moisture.

Ingredients: Wakame seaweed from Hokkaido.

Shelf life: 12 months.