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 ).

Mitoku Instant Wakame Flakes are known as "cut" wakame in Japan as they are cut fresh from only the premium line of wakame and turn a silky, beautiful, translucent green when added to miso soup. Cooks in just minutes! Each bag makes over 47 servings.

The ruffled, flowering sprout of wakame just above the root. Hand harvested, cleaned, sun-dried, misted with pure water, shredded, and dried again. To preserve its beneficial fucoidan, do not cook. Soak it twelve minutes and just add ponzu; or blend toasted sesame oil, brown rice vinegar, and shoyu to put on it. Mildly sweet and supremely healthy. Use in soups, salads, Japanese pickles, or as a garnish on top of cooked rice and grains, traditional noodles, and in sushi rolls. Fat free and very low sodium.