Asian Food » Seaweed & Nori » WP Genkai Wakame Dried Seaweed 2 oz

WP Genkai Wakame Dried Seaweed 2 oz

Product Number - 8004484
Bin Number - 4068

Nutritional Info
Recipe

Wakame is a dried seaweed usually found re-hydrated in soups. Simply break up a few pieces then place them in hot water for about 5-10 mins. Be careful not to use too much, they plump up pretty big.

Price: $2.68 

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Nutritional Information

Amount Per Serving
Calories 0  
   Calories From Fat 0  
    % Daily Value
Total Fat 0 g 0 %
   Saturated Fat 0 g 0 %
   Trans Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 140 mg 6 %
Total Carbohydrate 3 g 1 %
   Dietary Fiber 0 g 0 %
   Sugar 1 g  
Protein 0.5 g  
Vitamin A   0 %
Vitamin C   2 %
Calcium   2 %
Iron   0 %

NUTRITION FACTS
Serving Size: 0.35 oz (10 g)
Servings per Container: about 6
Net wt. 2 oz (56.7 g)

INGREDIENTS
Dried Seaweed.

  • Percent Daily Values (DV) are
    based on a 2,000 calorie diet
     
  • Not responsible for typos,
    inaccuracies, misinformation,
    or omission stated or implied.

Easy to Prepare: Cut desired amount of wakame to be used; cover with cold water. Let stand 4 to 6 minutes, or until rehydrated and desired tenderness is reached. Drain well. Add to soups and salads as desired.


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Product Recipe

Sunomono (Japanese-Style Cucumber Salad)

  • 1 English cucumber, halved lengthwise and thinly sliced *
  • 1 teaspoon salt
  • 1 carrot, coarsely shredded (optional)
  • 1/3 cup Marukan Rice Vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon Wel-Pac Shiro Goma, toasted (optional)
  • 2 teaspoons Kikkoman Soy Sauce
  • 1/2 ounce Wel-Pac Wakame (1/4 of 2 oz pkg.), rehydrated as directed above, drained and coarsely chopped

Directions:

  1. Toss cucumbers with salt in bowl, let stand 30 minutes.
  2. Squeeze out excess liquid from cucumbers. Combine cucumbers, carrot, rice, vinegar, sugar, shiro, goma, soy sauce and wakame in bowl; toss.
  3. Cover and refrigerate 30 minutes for flavors to blend.
  4. Makes 4-6 servings.

*If desired, substitute with 2 regular cucumbers. Pare, half lengthwise, remove seeds and thinly slice. Continue as directed above.

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