Wakame seaweed. 50g

Dehydrated wakame 50 g Uses in the kitchen Natural: Seasoned in salad. Toasted: Baked and crushed in a mortar as a condiment. Boiled: As a side dish or bed in fish, meat, or seafood dishes. In salads, scrambled eggs, croquettes, vigil stews, hamburgers, rice, pasta, etc. Preparation Hydrated: Soak in water with a little salt for 10 minutes. When hydrated it increases 10 times its weight in dry. Cooking: Cook for 15 - 20 minutes.