KAISO
Seaweed
The Japanese archipelago, surrounded by the ocean is a seaweed treasure trove. Many such as kelp, aosa (sea lettuce), kanten (Japanese agar), and nori are dry food, but there is also a variety of fresh seaweed such as mozoku, wakame, and mekonbu.
Rich in minerals, fiber, magnesium, calcium, zinc, and iron, with water-soluble fiber effective in processing body waste, seaweed is the ocean’s superfood.
KAISO SALAD
Seaweed Salad
This is a salad perfect for enjoying various types of seaweed, such as wakame, aka-tsunomata (red algae), shiro-kikurage (snow fungus), and kanten (agar). It goes well with shiso and plum-flavored-dressing.
WAKAME NO SUNOMONO
This is a classic wakame recipe that never gets boring. By draining the ingredients thoroughly, they blend well with the vinegar.
MOZUKU-SU
An easy dish made of mozuku and sanbaizu (a mixture of vinegar, soy sauce, and sugar). Mozuku-su becomes even more flavorful with the addition of grated ginger in the sanbaizu and as topping.