Photo of the Day: Wakame, Phase Three

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.