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 specialise
in fishing this incredible wild seaweed. They use the stems from the wakame when they are still tender, which you can really appreciate in the texture when you bite into it. A fantastic cheese board accompaniment.