Once wakame season really gets underway, it’s no longer soft enough to eat fresh as shabushabu.
I already posted a photo of the first dry, wakame hanging on clothes pins and blowing in the wind. After, it’s laid out in rows and left to dry a bit more. To keep it from flying away in the wind, it’s pinned down with roads or sticks.
The nibs are often trimmed, too, and they taste quite nice and salty when chewed. Usually, though, they’re reserved for flavouring soup stock.
鎌倉ペンション・Inn By The Sea Kamakura 
Awww, wish I could have gone and taken some pics of this too! Although given the weather last week they wouldn’t have turned out so great, hehe. XD
Loving these updates!!!
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There’s still March! As long as the water temp. doesn’t rise, they should still be working the wakame. 🙂
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