Wakame is a type of kelp and is closely related to another popular seaweed, konbu. Emerald Cove Silver Grade Pacific Wakame is cultivated on rope nets spread between posts planted in the sea bed in the shallow areas off the south shore of the Shandong Peninsula in North China, near Korea. The cultivation process is similar to Nori cultivation except that with Nori the spores are started in shallow pools on shore, and then transplanted to the nets. Wakame naturally attaches itself to the nets directly from the sea water. Eighty per cent of all wakame consumed in Japan now comes from China and Korea. After harvesting, it is briefly washed and cut into convenient, ready-to-eat pieces. These pieces are laid out to dry in the sun for several days until completely crisp and dry, and are then packaged.
Pledge Of Purity
No ingredient of this product has been genetically engineered or modified, irradiated, or processed using artificial preservatives, artificial flavorings, or artificial colorings.
To prepare, rinse briefly and soak in fresh water for 5 minutes, draining promptly.
Recipe: Wakame Miso Soup
6 cups water or vegetable stock
1 medium carrot, sliced diagonally
3 Tbsp Emerald Cove Silver Grade Pacific Wakame
2 scallions, thinly slices diagonally
3-4 Tbsp Miso Master Organic Country Barley or Traditional Red Miso
Bring stock to a simmer, add carrots, and cook until tender (about 10 minutes). Soak wakame in cold water for 10 minutes. When carrots are tender, add wakame to stock and simmer for one minute. Then add scallions and simmer another minute. Remove from heat. Dissolve miso in some of the broth and return to pot. Allow to steep briefly before serving.