Ito Wakame, ie. wakame seaweed that's cut into long strings (instead of the typical 'leaves'). Use it the same way though! Just cut off your desired amount and soak it and then chop it up to whatever size you need. Wakame has a gentle sweetness that matches its umami and it's used in so many Japanese dishes. It's also a great source of fiber.

Directions:
Cut desired amount of wakame to be used and soak in cold water for 4 to 6 minutes, or until rehydrated and desired tenderness is reached. Drain well. Add to soups and salads as desired.

Dried wakame seaweed to add to your soups or to make sunomono or seaweed salads. 

Reconstitute this wakame before you use it! Soak in water for 5 minutes, squeeze the water out, and it's ready to use. If you want to add this wakame to your miso soup, make sure to soak it and squeeze it before adding it into your soup, even if that sounds silly

2 oz *Be warned, this is going to make a TON of wakame. You probably only need like 1/2" of dried wakame for 2 servings of miso soup. If you reconstitute this whole bag, you'll probably have almost 2 quarts of wakame.

Grown in Korea