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Also known as: rehydrated red seaweed, soaked emi-tsunomata, rehydrated chondrus ocellatus, rehydrated kaiso, rehydrated irish moss
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Once rehydrated, it should be kept refrigerated and consumed within 3-4 days.
Freezing is not recommended as it destroys the cellular structure, resulting in a mushy texture upon thawing.
Soak the dried seaweed in plenty of cold water for 5 to 10 minutes until it expands and becomes vibrant in color.
It has a very mild, slightly salty oceanic flavor and is prized mostly for its crunchy, cartilaginous texture.
Yes, emi-tsunomata is naturally gluten-free and safe for those with celiac disease.
Other red seaweeds like Dulse or Irish Moss, or more common seaweeds like Wakame, though the texture will differ.
Look for seaweed that has a bright, consistent color (usually red, green, or white) and no signs of sliminess or off-odors.
It naturally contains sodium from the sea; rinsing it thoroughly after rehydration can significantly reduce the salt content.
It is most commonly used in Japanese Kaiso (seaweed) salads, as a sashimi garnish, or in clear soups.
rehydrated emi-tsunomata seaweed is a versatile ingredient found in cuisines around the world. With 20 calories per 100g and 1.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, it is a 100% plant-based sea vegetable suitable for vegan and vegetarian diets.