Harvested in Tokushima, an island where two seas meet. The forces of water from the two seas push the wakame in all directions, making it really strong.
This is a wild seaweed, not farmed. It is harvested by professional women divers who specialize in fishing this incredible wild seaweed.
They use the stems from the wakame when they are still tender, which gives them a wonderful soft texture.
This incredibly flavoursome product is the perfect, adventurous addition to a cheeseboard. We love them with young, bright cheeses like caprine netro or tuma rusa.