Wakame seaweed. BIO 25 g.

Uses in the kitchen Raw: Seasoned in salads. Toasted: Baked and crushed in a mortar as a seasoning. Boiled: As a side dish or bed in fish, meat, or seafood dishes. In salads, scrambled eggs, croquettes, lentil stews, burgers, rice, pasta, etc. Preparation Hydrated: Soak in water with a little salt for 10 minutes. When hydrated, it increases 10 times its dry weight. Cooking: Boil for 15 - 20 minutes.