Seaweed, such as wakame and kombu are a staple in the Asian diet. It's easy to see why as there are heath benefits of eating wakame and kombu, not to mention they add great flavour to Asian dishes.

Wakame is a type of seaweed with a delicate flavor and a slightly sweet taste. It is often used in soups, salads, and as a topping for various Japanese dishes. Wakame is known for its tender, silky texture when rehydrated.

Kombu is a versatile and widely used seaweed in Japanese cooking. It has a robust umami flavour and adds depth and richness to broths and stocks. Kombu is primarily used to make dashi, a fundamental stock used as a base in many Japanese dishes. It is also used as an ingredient in simmered dishes, pickles, and as a wrapping for rice balls!