Those slippery green ribbons that you encounter in miso soup, seaweed salads, and elsewhere in Japanese, Korean, and Chinese cuisine is wakame. This sweet, mild seaweed is not only pleasant tasting, but highly nutritious and healthful. Traditionally harvested in cold waters off Japan, Korea and China, it is now found, because of its invasiveness, in European, North American, Argentinian, Australian and New Zealand waters. It is now cultivated and enjoyed in France. Dried wakame expands dramatically, so you usually just need a pinch.
Due to availability issues, we may substitute another brand of equivalent quality.