Nutritional Information

per 100g
Energy 388kj/93kcal, protein 15.4g, carbohydrate 5.8g of which sugars 0.5g, fat 0.9g of which saturates 0.3g, fibre 34g, sodium 6.2g, calcium 750mg, magnesium 1060mg.

Other Information

Known in Japan as fueru wakame or 'expanding wakame', the product contains nothing but top quality wakame, which is a brown sea vegetable with the Latin name Undaria pinnatifida. The flakes are made by a simple process where the wakame is blanched for a few seconds before being dried and packed.
The wakame itself is cultivated on ropes and harvested on the Sanriku coast of northeast Japan, which is renowned as an area of quality wakame production. The wakame spores are sown in June or July. Eight months or so later in March the microscopic spores have grown to become fronds anywhere between 1.3 and 2 meters in length, which are then harvested from their ropes.

Recipe

Tofu, wakame and tomato salad Quick to prepare and very refreshing, the tofu in this recipe will help to keep you cool on a sunny day. Serves 4 10g Clearspring Wakame Flakes 1tbsp Clearspring Organic Tamari 1tbsp Clearspring Organic Balsamic vinegar 4tbsp Clearspring Organic Avocado Oil 350g Silken tofu 300g Tomatoes 1. Soak the wakame flakes in warm water for about 5 minutes. Meanwhile, mix the tamari, balsamic vinegar and avocado oil together. 2. Cut the tofu and tomatoes into 1cm pieces and add the drained wakame. 3. Drizzle with the dressing and serve. Recipe By Celia Plender

Vegan