Emerald Cove Sun-Dried Wakame - 1.76 oz (Pack of 2)
- Emerald Cove
- Food & Beverage
- EMERALDCOVE002
- 180.00 gr
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Emerald Cove Sun-Dried Wakame - 1.76 oz$12.99 Special Price $11.99
Emerald Cove Silver Grade Wakame (Dried Seaweed)
Premium Quality Dried Seaweed
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Ready-to Use
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Beneficial in helping maintain alkaline acid balance
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wakame
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Resealable Bag
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Premium Quality Dried Seaweed
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Undaria Pinnatifida
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Silver Grade
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Ready-To-Use
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An Edible Ocean Plant
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No GMOs!
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Naturally Fat Free
Familiar to sushi enthusiasts from its use in miso soup, Wakame is also used in seaweed salads. Emerald Cove Wakame is ready-to-eat and can be tossed right out of the bag into miso soup! Because of its superior alkalinity,
Wakame is extremely beneficial in helping maintain the alkaline/acid balance necessary for a healthy human body.
Emerald Cove Ready To Use Pacific Wakame is a type of kelp and is closely related to another popular seaweed, kombu.
Emerald Cove Silver Grade Pacific Wakame is cultivated on rope nets spread between posts planted in the sea bed in the shallow areas off the south shore of the Shandong Peninsula in North China, near Korea. The cultivation process of Emerald Cove Silver Grade Pacific Wakame is shore, and then transplanted to the nets.
Wakame naturally attaches itself to the nets directly from the sea water. Eighty per cent of all wakame consumed in Japan now comes from China and Korea. After harvesting, Wakame is briefly washed and cut into convenient, ready to eat peices. These pieces are laid out to dry in the sun for several days until completely crisps and dry, and are then packaged
Directions
To Prepare: Rinse briefly and soak in fresh water for 5 minutes, draining promptly.
Suggested OF Use
To prepare, rinse briefly and soak in fresh water for 5 minutes, draining promptly.
Recipe: Wakame Miso Soup
Serves 4
6 cups water or vegetable stock
1 medium carrot, sliced diagonally
3 Tbsp Emerald Cove Silver Grade Pacific Wakame
2 scallions, thinly slices diagonally
3-4 Tbsp Miso Master Organic Country Barley or Traditional Red Miso
Bring stock to a simmer, add carrots, and cook until tender (about 10 minutes). Soak wakame in cold water for 10 minutes. When carrots are tender, add wakame to stock and simmer for one minute. Then add scallions and simmer another minute. Remove from heat. Dissolve miso in some of the broth and return to pot. Allow to steep briefly before serving.
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