Mitoku Wakame Root, known as Mekabu, is the flowering sprout of the wakame plant and has a strong, sweet, and creamy taste. Highly revered for its nourishing properties since it contains more minerals than the blade. It is customarily drank as a medicinal tea. It is also delicious when cooked thoroughly, and goes well with grains, beans, soups, or vegetable dishes and may be deep-fried without batter. Mitoku Mekabu is harvested the old, traditional way by hand-raking the sea floor and is still only collected by women divers. Enjoy this Japanese culinary treat!

Ingredients: Japanese mekabu (wakame flowering sprout).

Mitoku Ne-Kombu or Kombu Root

Ne-Kombu is the nutritious, mineral-rich "hold-fast" (root) of the kombu plant, which anchors it to the ocean bed. Highly prized in traditional Japanese folk-medicine, it is harvested in winter from the very coldest depths off the northern island of Hokkaido. Sun-dried naturally before packing, as with all of our seaweeds, it contains no artificial additives or preservatives. Truly a special product.

Ingredients: Japanese ne-kombu (kombu root).