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Wakame seaweed is originally from Japanese waters and certainly has become one of the most consumed in the occidental cuisine, especially by people who get started in the culinary use of sea weed, for its mild flavor, texture and easy preparation.

wakame sea weed is thin and stringy has a deep green color and has been used since ancient times in Asian cuisines, particularly in  Japanese.
We can take it raw in salads, boiled, braised, in soups or vegetable cereal, or simply sprinkle on your delicious dishes.