Well Being by the Sea
The finest Japanese wakame comes from the Sanriku seashore. It's highly valued and the highest grade. From harvesting to package it goes through 25 processes and 17 of these are to remove foreign material. Great care is taken to avoid altering nutritional value. It is skillfully grown, harvested, and handled. Eden Wakame grows in the clean, cool Arctic current along northeast Japan in a narrow band between 40° and 35° latitude where water temperature and sunlight are ideal. Hand harvested from February through April, washed, simmered, trimmed, and dried. It's versatile, easy to use, and low sodium. Essential for miso soup that is not complete without the happy green color and nutrients of wakame. No washing, soaking, or cutting. Simply place in the soup, or soak 3 to 5 minutes for salad. The flakes expand over 20 times when soaked. A pure Eden selected natural food.
Quick One Cup Miso Soup
1 cup boiling water
1/2 teaspoon Eden Instant Wakame
1 teaspoon Eden Organic Mugi Miso
1 tablespoon chopped scallions
Put wakame in boiling water. Reduce the flame. Puree miso with water and add to the soup. Simmer 2 minutes, add the scallions and serve hot. Onions, carrot, shitake and maitake mushrooms make it better.
Wakame (undaria pinnatifida).