People who have never eaten this dish before may be surprised. Toro-toro wakame is famous for its sticky and soft texture, made using a tedious method of repeatedly kneading fresh wakame (seaweed) with salt. Its distinguished texture and fresh, flavorful taste are sure to have you hooked. Toro-toro wakame pairs amazingly well with vinegar and soy sauce, and locals often use it as an ingredient in miso soup. Oga’s seaweed differs from the large and thick seaweed from the Sanriku region; it is fairly small in size and soft – allowing it to acquire its unique tenderness and stickiness.
Last Update: 2019-10-11