Pacific Wakame, 1.76 oz (50 g)

I couldn’t find seaweed salad anywhere locally, so I gave this a try — and I’m so glad I did. I didn’t have high expectations, but it’s genuinely delicious and super easy to prepare. I use a 4:1 ratio of water to seaweed and let it soak for a few minutes, then drain and gently squeeze out the extra water.The texture after rehydrating is great — soft but still with a nice bite. I usually add rice vinegar, a little fish sauce, and sesame seeds for a quick and tasty seaweed salad. It also works beautifully in poke bowls and sushi bakes.It makes a surprising amount — the seaweed expands a lot when rehydrated, so one package lasts for many servings. I store it in an airtight container on the shelf, and it’s held up really well over time with no change in quality or texture.For a shelf-stable pantry item, this one really delivers.

I use this on my salad as a crunchy topping, add it to my nut mix for a salty nourishing addition, and add it to my chicken broth as a vegetable. These go with me everywhere!

Easy to hydrate. Simple to use. Excellent "seashore" flavor. And a little goes a LOOOOONG way. I'm still on my first bag that I bought months ago. So here's my story: Regular ramen bowls at restaurants give me headaches. Bummer, because they are so delicious, but I came up with a home version I adore (without headaches!) I use a Trader Joe's miso ramen cup, I add about a half can Amy's Mushroom bisque soup (also amazing on its own, or to add to other things), a little freshly ground pepper, and this seaweed. It's... sublime (modesty aside). You can also add chicken. I hydrate the seaweed in a tiny bowl while I'm getting the soup ready. I toss out the water is was soaking in (and pray that I'm also getting rid of any strange chemicals from unknown waters), cut it up small with kitchen shears inside the bowl (I don't handle it), and spoon it into the bowl with the soup. I love it, and hope that you will, too. Oh, also, you can do all the heating with a microwave - bonus! Almost no dishes, too. I also cut up the ramen noodles with the kitchen shears. I know it's supposed to be bad luck (long noodles, long life and all), but flicking soup on my clothing seems like bad luck in the here and now, and I want noodles that fit on my soup spoon. Duh, right? ;-)

I love seaweed salad and decided to try my hand at making it at home. Rehydrating was easy and the texture is wonderful. It does have a fishy smell/taste that some people like and some don't. Washing and rinsing repeatedly helps. Vinegar helps even more. As a raw salad nothing covered it completely. I haven't tried it in soup yet.I'm not saying it's a bad taste, some people enjoy the brine overtones, but it is there and if you are sensitive to it your expectations should be reasonable. It can be lessened or covered with other flavors but it is definitely overwhelming when you first start rehydrating. It helps to be prepared for that so your not left wondering if you made a terrible mistake. 😉

This is absolutely delicious and easy to use. Added a tablespoon to my miso soup and it was the perfect amount. Tastes exactly like it does at Asian restaurants!