From the SouthWestern coast of Japan; the perfect environment for wakame seaweed. Wild wakame is rare, for most wakame in Japan is seeded and artificially cultivated. Mitoku Wakame is harvested by hand in early spring. It is a unique and quite superior sea vegetable. Compared to other kinds of wakame, it has a richer taste and softer texture, which is important, for wakame should be simmered for the shortest possible time to retain its delicate flavor. Wakame is excellent in miso soup or stews; can be used chilled in exotic salads, or toast and grind with sesame as a condiment.