Description: The wakame koyo originates from the Sea of Japan. This seaweed is harvested in early spring, washed and dried in the sun according to the traditional Japanese method. Rich in magnesium, wakame is also a good source of fiber and potassium.
Instructions: Soak the Koyo wakame in lukewarm water for 15 minutes and cut it into small pieces.
Ingredients: Dried Wakame seaweed.
Use: Use it in your miso soup, salads and even in your stir-fry dishes!
