Use: Soak the seaweeds in a large volume of cold water for 3-5 minutes; they will double in volume once rehydrated. Drain well and season to your own taste. The Umami Vinegar for Sunomono Seasoning goes perfectly well with this seaweed salad.

Ingredients: Wakame stem (20%), mekabu (20%), wakame (20%), hijiki (20%), funori (20%)