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Pickled Wakame Stems

Pickled Wakame Stems in a jar by Vallebona

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.


Things to know before you buy
Ingredients : Stemmed Seaweed , Sugar, Soy Sauce ( Soy Beans, Wheat Flour) ,Glutinous Starch Syrup,Fermented Seasoning ,Salt ,ÿYeast extract ÿ Nutrition : Typical values as sold per 90g Energy 259kj, 62kcal,Fat 0.2g,Carbohydrate 13.1g,Protein 1.9g,Salt 5.0g .
Additional Details
Serving Suggestion:
Cheese board, goat and blue cheeses
Tokushima region map

Prefecture: Tokushima

Many descend on Tokushima City every August for the large-scale Awa Odori dance festival, but the prefecture offers outdoor fun in every season.

Tokushima is most famous for the Awa Odori Festival, which brings hordes of tourists during the Obon holiday period in August. But the prefecture, located on the eastern corner of Shikoku, offers beautiful nature and outdoor thrills all year round. Try out white-water rafting in spring or surfing in summer. Enjoy locally brewed sake in the town of Awa Ikeda during cooler months, or trek part of the Shikoku Pilgrimage Route. Off the coast lie the Naruto whirlpools, best viewed from sightseeing cruises.

As buckwheat is the local crop rather than rice, soba is always sure bet. Sobagome zosui is a thick porridge/gratin-style dish made by boiling the soba seeds and won’t be found anywhere else in Japan.