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Vakame - Japanese kelp, the most used, because not only the leaves but also the roots are edible; in some countries it is considered a delicacy. Most often used in salads, miso soups.
Dried Wakame algae have a more or less salty basic taste, reminiscent of fish and seafood. Depending on the type of algae, it is complemented by a light note of green tea.
Classically, algae are added to dishes that are also made from fish and seafood, or used as flavoring and flavor enhancers. Since most are sold dried, they must be soaked before use, depending on the recipe.
Country of origin: Ireland