Ingredients: Japanese dried seaweed: wakame (Undaria pinnatifida).

Although rare, some wild wakame, such as Mitoku's Wakame, is still harvested in Japan. The cold Pacific waters are clean and clear, providing the perfect environment for wakame. Mitoku Wakame has a vitality and depth of flavor that is unequaled by cultivated varieties. From the SouthWestern coast of Japan; the perfect environment for wakame seaweed. Wild Wakame is rare, for most wakame in Japan is seeded and artifically 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. Although rare, some wild wakame, such as Mitoku's Wakame, is still harvested in Japan. The cold Pacific waters are clean and clear, providing the perfect environment for wakame. Mitoku Wakame has a vitality and depth of flavor that is unequaled by cultivated varieties. (Wakame is No Longer Kosher ).