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Collection All
Okume Dashi
Miso
Go with Miso Soup
Rice
Go with rice
Noodles
Spice & Seasoning
Dressing
Japanese Sweets & Snacks
Tea,Sake & Beverages
Dashi Tools
New
Our Top Sellers
Gifts
Others
Dried Mekabu Seaweed
Mekabu, the nutrient-rich root of wakame seaweed, dried for everyday cooking
Free shipping on US orders over $95
Ships within 1 business day from Brooklyn, NY
Firm texture and flavor. Convenient for use in a wide range of soups as well as miso soup.
Ingredients
All natural ingredients.
All sourced from Japan.
Wakame seaweed
Product Details
Net Weight
1.41oz
Origin
Sourced in Japan
Best Before
180 days from the date of manufacture (printed on the back of the package)
Storage
Store in a cool, dry place away from direct sunlight
When to Use
Best enjoyed in miso soup, but also a natural complement to rice bowls, onigiri, and warm noodle broths.
Find inspiration on our recipe page.
Our Standards
Founded in 1871 in the Tokyo Wholesale Market, Okume is one of the longest-established seafood specialists in Tsukiji. We are committed to traditional, additive-free practices and carefully chosen methods that honor seasonal fish at their peak. For generations, we’ve supplied Michelin-starred chefs and culinary professionals seeking depth, clarity, and true umami.
100% Natural Ingredients
Harvested in Japan
Additive-Free
Add to Your Miso Soup
Place 2 dashi bags in a saucepan and fill with 2 cups of cold water. Bring to a boil, then simmer at medium heat for 7 minutes to extract the flavor.
1
Turn off the heat, remove the dashi bags, and dissolve the miso into the dashi using a miso strainer.
If you wish to add tofu or vegetables, add them in this step.
2
Soak aosa separately in water. After rinsing, drain the water.
3
Warm up the miso soup and add aosa. Be careful not to boil the miso soup after you dissolve the miso. Boiling miso soups reduces the aroma, flavor, and taste of miso.
4
Recipe Inspirations
A few thoughtful ideas for everyday dishes
A Little Tokyo With Modern Sensibilities Starts to Emerge in Brooklyn
A Tokyo dashi shop from 1871 has opened in Brooklyn
The Key to Perfect Miso Soups is Homemade Dashi Broth
Frequently Asked Questions
What is mekabu?
Mekabu is the root portion of wakame seaweed, known for its silky texture and rich umami when rehydrated.
How do I prepare dried mekabu?
Soak in water for a few minutes until it expands, then add directly to miso soup, rice, or salads.
Does it contain any additives or preservatives?
No. It is dried naturally and made only with seaweed. Additive-free and chemical-free.
Where is it harvested?
This mekabu is harvested in Japan and carefully dried to preserve quality.
What is the best way to store it?
Keep in a cool, dry place away from direct sunlight.
A Few More Discoveries for Your Table
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