Wakame shares many of the nutritional benefits of its close relative Kombu (both seaweeds), although it contains less iodine and more magnesium. Very versatile and easy to use, simply add to miso soups or use to create delicious salads.
Cooking Instructions
- Soak the dried wakame flakes in warm water for 10 minutes to soften.
- Drain and squeeze out any excess water.
- Combine the wakame in a bowl with the other ingredients (including the mirin and shoyu soya sauce) and sprinkle with white sesame seeds.
- This salad goes particularly well with chilled skinny soba somen noodles.
