Wakame is no longer shown, because this seaweed is of Asian origin and especially Japan is an ode to balance and ocean flavours.
Ideal in salads or in vegetable puree. Adds crunch and color to your condiments.
A slow drying process preserves the aromatic qualities of the dried seaweed, which no longer needs to be proven. They will be easily incorporated into your cooking on a daily basis.
Rehydration of dried seaweed should be done gradually.
• Add 4 to 5 times its weight in water or any other liquid.
• Wait 10 minutes, add liquid if the seaweed is not yet hydrated.
• Use like fresh seaweed.
Undaria pinnatifida from Patagonia.