KOREAN 100% Kombu

★★★★★ Exactly the wakame my Korean grandmother would approve of I’ve tried a dozen brands of dried seaweed for miyeok-guk (birthday soup) and salads, and this NICE WITCH’S baby wakame stands out immediately. Pristine origin & flavor. It’s harvested off Wando, South Korea—an area famous for clean, mineral-rich waters—and you can taste the difference. Once rehydrated the leaves keep a deep emerald color and the broth picks up that gentle ocean sweetness without any fishy after-taste. Amazon Soft, tender texture. Because the pieces are true “baby wakame,” they plump in five minutes and stay silky, not chewy or stringy. That’s perfect for quick soups or tossing straight into a sesame-oil salad. Amazon Generous yield. A tiny handful expands nearly tenfold, so the 3-oz pouch feels endless. One bag has given me ≈ 20 bowls of soup so far and there’s still plenty left. (Tip: keep the pouch zipped tight—no extra container needed.) Nutrient powerhouse. Wakame is naturally rich in iodine, calcium, and fiber, and this brand lists nothing but pure seaweed—no salt, no seasonings—so you control the sodium. Versatile in the kitchen. Beyond miyeok-guk, I’ve stirred it into miso soup, blended it into vegan pesto for an umami kick, and even baked it into crackers for a savory crunch. Every experiment has been a win. Bottom line: Fresh taste, quick preparation, and outstanding value. If you want restaurant-quality Korean seaweed at home, hit “Add to Cart” with confidence—you won’t regret it.

Delicious seaweed. Works well in my soups. Package was unharmed. Delivery was fast. Will order again.

I was born in Korea. It is necessary to make broth. Trust me. It gauranted the quality of broth.

Taste good, and it is quick to hydrate. It also affordable and healthy.

Good flavor and taste but the pieces should have been cut more precisely. Some are tender when rehydrated while other pieces are tougher to chew. Over all, good product.

This seaweed is so good, also affordable and healthy. It becomes plump and easy to clear after a few minutes of soaking. I add a little soy sauce and either lemon juice or vinegar for a salad topper, a side dish with tofu or salmon, or a poke bowl ingredient.

I’ve tried other seaweed for my miso, but this is the best yet. They expand exponentially, so be prepared! Yummy.

SALTY, MUSHED, NOT GOOD LOOKING