seaweed has been part of the diet since ancient times. Wakame even appears in the "Manyoshu," the oldest existing collection of classical Japanese poetry. After dried cut wakame hit store shelves ...

Seaweed is packed with ... remove it from the water and pat dry. Then, slice it into two long, thin strips. 3. Put 1/2 cup water and vinegar along with cut kombu in a small pot.

2. Cut the wakame seaweed into 4 to 5cm squares and parboil. 3. To make the dashi stock, simmer the kombu over medium heat for 10 minutes. Add some water and katsuobushi. Maintain a gentle boil ...