Description: Koyo arame seaweed comes from the Pacific coast, in central Japan. Every year in early spring, local fishermen gather at low tide or dive into the shallow coastal waters to pick the young arame leaves. They are then finely shredded, well rinsed and dried in the sun before being packaged.
Ingredients: Dried arame seaweed.
Directions: Soak in cold water for 15 to 20 minutes; it will then double in volume. Drain well, saving the soaking water for cooking.
Use: Traditional Japanese seaweed is particularly used in cooking to enhance your salad recipes, delicious in soups, casseroles and stews.
