Sanko Seaweed Dry Mix Kaiso Salad, 2.64-Ounce Units

This dry mix is perfect for making a seaweed salad. Price is a bit high for what it is, but the product is good enough that I ignore that gripe.The instructions are in Japanese, but the process for using it is quite simple.If you're going to be using it in soups and the likes, just reconstitute it in warm water for 5-10 minutes and drain before use.If you're making seaweed salad, reconstitute it in hot water, preferably freshly boiled. Let it sit for about 10 minutes before draining. Once drained of the hot water, let it soak in ice cold water for another 5 minutes or so. Drain and squeeze (using cloth or hands), then toss with dressing.For dressing, I've been hooked on the following:For the whole bag, mix 3/4 cup of unseasoned rice vinegar, heaping 1/3 cup of sugar (preferably raw/turbinado), 1 and 1/2tsp of kosher sea salt (or Himalayan pink), and 1 and 1/2tsp of soy sauce (the darker/stronger, the better; stay away from American style Kikkoman) in a small pot over medium heat and whisk until the salt and sugar are dissolved. Do not boil. Let cool then toss with the reconstituted seaweed salad.The dressing recipe came from the Japanese Cucumber Salad (Sunomono) recipe in the Just One Cookbook.

I live in a very rural area in GA so finding things like this isn't easy. I hate getting food online but I also hate being deprived of good food. This seaweed mix is really good. The bag is covered in Japanese so if you need instructions you are SOL...however, I just heated some water in the microwave and then poured it over the seaweed. I let it sit until it was soft. This will double in size (if not triple) so take that into account when making it. I then pour off the excess water and I like to dab it with a towel so it isn't wet. Then I drizzle over some sesame oil and rice vinegar mixed with a little sugar. You can add some soy sauce and/or wasabi to the mixture too if you want. You can make it ahead and refrigerate. It's better, IMHO, cold but I can never wait that long lol. This was also very good in a simple seaweed soup...vegetable broth or dashi (I used the dashi) tofu, some seaweed and other vegetables as desired (I used shitake mushrooms) and then top with sliced green onions. I'll be buying this again...very soon judging by how much of this I'm eating lol.

This is my favorite seaweed salad mix! I love that it contains mushrooms and the flavor is so good! The most common deficiency for vegans is iodine! This can cause problems with your thyroid if you eat a lot of soy, like I do. Seaweed salad is a great way to prevent iodine deficiency. 🙂🌱

This isn't exactly like the seaweeds in restaurant seaweed salad. There are of a deep green seaweed, about an inch square. So it doesn't look quite like the picture on the package, but not markedly different. There's lots of the white seaweed and a bit of other kinds.The important thing is that it tastes good - it does. And of course has all those wonderful trace minerals that makes eating seaweed such a healthy habit. What could be better.If someone has found a brand that is all made of the long, skinny seaweeds, please leave a message here for me - give me a heads-up.

I fell in love with "Seaweed Salad" while in Florida, and was hoping to find something similar so I could make my own?? This wasn't it....LOL! The seaweed I ate/enjoyed was stringy - sort of on the order of greenish Bean Sprouts? This mix is more like "flakes" of seaweed. It rehydrates quickly (probably triples in amount), with a nice fresh crunch to it and the flavor is OK - but the texture is kind of slimy, IMO. If Kaiso is what you're looking for - I'll bet this is awesome - but I'll keep looking for the stringy stuff. Maybe I should read up on edible seaweed types first....and not simply guess?

A little too seeweedy. Attracted to it because it is seeweed salad without dyes but it is a little too authentic for me. If you like it very authentic, it is a nice product!

Really delicious - and a little bit quickly rehydrates into a surprisingly large amount of salad. After soaking and draining, I add a little bit of lemon juice, some rice vinegar and soy sauce, along with a good amount of sesame oil. Sesame seeds and hot pepper flakes are optional. The result is delicious and good for you. I recently read that all seaweeds are edible; abut the kinds in this package are also very tasty. Highly recommended - better than the stuff you get in sushi bars, low fat, low calories, high fiber.

I prefer a different kind of seaweed then than this. I was able to make it taste like what I get at the restaurant but the texture was totally different. I wish I could find the kind they use in the restaurants so I can make it without sugar. Unfortunately all the seaweed salad and restaurants have sugar and I don’t eat sugar.