seaweed has been part of the diet since ancient times. Wakame even appears in the "Manyoshu," the oldest existing collection of classical Japanese poetry. After dried cut wakame hit store shelves ...

A translucent seaweed broth not only provides a nutrient-rich soup base but also adds a touch of sophistication when drizzled ...

They cut wakame seaweed grown on the rocky reefs with a sickle and put it in a pail. It is said that the seaweed, which sprouts early in the midst of winter, brings good luck. The priests offered ...

2. Cut the wakame seaweed into 4 to 5cm squares and parboil. 3. To make the dashi stock, simmer the kombu over medium heat for 10 minutes. Add some water and katsuobushi. Maintain a gentle boil ...

Set aside for 10 to 15 minutes. Rinse well and squeeze the cucumbers dry. Cover the wakame with water and soak for 5 to 10 minutes. Rinse and squeeze dry. Combine the cucumber and wakame in a ...