Pacific Wakame, 1.76 oz (50 g)

I wanted to make my own wakame salad, since the commercial brand available comes from Asia, and has food coloring in it -- and is triple or more the price than making it yourself! I'm guessing that the amount hydrated wakame from the package equals about 1.5 quarts - I covered it with warm water, and it immediately absorbed it all and asked for more; did this 2-3 times until it stopped expanding. There are plenty of online recipes for the Asian dressing that turns it into a great salad. I could wish that there was a shredded variety, but the hydrated product is delicate enough for a salad, and I probably could slash it up into smaller pieces if motivated. It grows on the rocky seashore here in California, and occasionally I grab some off the rock for a salty snack. The flavor of this product is just as fresh!I just realized that this product comes from China, not the US -- while it is delicious, I worry about where in China it is harvested, since seaweed can absorb harmful substances in polluted waters, and there is no quality control indicated on the package...

It was as described and makes cooking our favorite miso soup easy and quick.

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? ;-)

Bought this kombu for seasoning my miso broth and it does the trick. Good for at least 2 uses when making miso, discard or eat afterwards.If you're looking to make miso, this is definitely a no brainer, it really brings together that nice umami flavor, without it the flavor is lacking.

Very easy to use. Just sprinkle a few pinches into a boiling pot to fill up the pot with the seaweed flakes. Very economical to cook.