WP Genkai Wakame Dried Seaweed 2 oz
Product Number - 8004484
Bin Number - 4068
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.
|Amount Per Serving|
|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 %|
|Vitamin A||0 %|
|Vitamin C||2 %|
Serving Size: 0.35 oz (10 g)
Servings per Container: about 6
Net wt. 2 oz (56.7 g)
- Percent Daily Values (DV) are
based on a 2,000 calorie diet
- Not responsible for typos,
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.
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
- Toss cucumbers with salt in bowl, let stand 30 minutes.
- Squeeze out excess liquid from cucumbers. Combine cucumbers, carrot, rice, vinegar, sugar, shiro, goma, soy sauce and wakame in bowl; toss.
- Cover and refrigerate 30 minutes for flavors to blend.
- Makes 4-6 servings.
*If desired, substitute with 2 regular cucumbers. Pare, half lengthwise, remove seeds and thinly slice. Continue as directed above.