Most recipes also call for vegetables, legumes, wakame seaweed, and protein sources like chicken, fish, or tofu. For instance ...

I discovered seaweed by accident at a local Japanese market five years ago. What started as a curious purchase turned into a ...

Place miso in a ladle, dip into the dashi and loosen with chopsticks. Place over medium heat. Add the dried wakame and fu. 4. Ladle the soup into bowls and add mitsuba, cut into 3 to 4cm lengths.

Miso is wonderful to have on hand ... return the pot to a low flame to rewarm. 4. Add the wakame and scallions to the pot, then serve, ladling into individual bowls.

The final installment will feature a salad that uses a “dried food of the sea,” wakame seaweed. In Japan, a nation surrounded by the sea, seaweed has been part of the diet since ancient times.