Brown seaweed is often in miso soup! How to cook (Wakame)
It is no exaggeration to say that brown seaweed (called Wakame)is the most standard seaweed in Japan. It is often found in miso soup. Introducing how to prepare and cook wakame seaweed.
Fucoidan, a dietary fiber contained in brown seaweed, is known to have a hair-growth effect, and water-soluble dietary fiber suppresses the rise in cholesterol, making it a good food for both the health and beauty.
Have you ever heard that seaweed is only eaten in Japan and South Korea? It seems that wakame seaweed has been eaten since 2,000 years ago in Japan. It is said that they were taken from wakame seaweed because they did not have the technology to refine the salt.
There are dry and raw wakame seaweed. Dried wakame seaweed is also used in instant miso soup and has long expiration date, so many people use it at home.
There are many types, but basically the difference is in the place of origin. The price is completely different depending on the production area and the way of raising.
Dried brown seaweed
Soak it in water for about 5 minutes and it will return. Is it about 1 minute for hot water,Ingredients think. Be careful not to soak it in water for a long time as it will make the texture worse.
Raw brown seaweed
Raw brown seaweed can be boiled quickly.
Bring the water to a boil, add the brown seaweed and remove it when the color changed.
If this is also overcooked, the texture will deteriorate.
