Réference : NISAP3-D
Our wakame is made up exclusively of the seaweed roots finely sliced then slowly dried.
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Expert advice
Wakame is the most common and most-eaten seaweed in Europe.
The fashion for Japanese and vegan cuisine is one reason for this.
However, not many people know that the best part of the wakame, the crunchiest part, isn't the leaves, but the stem and the root, the so-called kuki wakame. Wakame is becoming increasingly rare in Japan.
The last fishermen or wakame farmers are elderly and younger generations aren't interested in the difficult work of harvesting.
Our perfect combination : Rehydrated, you can eat them raw, blanched and seasoned or fried.
Don't throw away the cooking water, it's rich in minerals and umami. You can drink it as is or mix it with a good miso paste to make delicious soups.
YAMACHU
Since it was founded in 1947, YAMACHU, located in the Saeki valley, Oita prefecture on Kyushu island, south of Japan, has always centred their activities on products from the sea.
Our wakame is made up exclusively of the seaweed roots finely sliced then slowly dried.
