Seaweed wakame Katana. For soups and salads. These algae are rich in iodine, antioxidants and versatile. They are added to salads, eaten as a side dish and just raw - with soy sauce or unagi Katana sauce. Also used as the main ingredient of the famous hiyashi wakame salad and favorite miso soup. Algae do not need cooking: you just need to soak in warm water for 5 minutes, cover with boiling water and immerse in cold water so that they do not lose their bright green color and characteristic crunchiness.
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