Mehibi, ie. dried and thinly sliced Mekabu seaweed. Mekabu refers to the base of the stem of wakame seaweed where the leaves bunch together forming a sort of 'pine cone'. It's bouncier and chewier than the leafy parts of wakame and it's lauded for it's health benefits. It is highly nutritious, high in calcium, and low in calorie. It contains high amounts of fucoidan and algin acid, which are known respectively to boost the immune system + promote hair health and improve conditions in the stomach and intestines. The potassium also helps to lower blood pressure, and the iodine boosts metabolism.

In Japan, seaweeds such as these are enjoyed as a delicacy. The high levels of fucoidan and algin acid give the reconstituted seaweed a slimy quality, which is a texture that's enjoyed by Japanese people, but may be different for the western palette (much like natto). In Japan, a common way to enjoy this is to reconstitute it and then just pour a little mentsuyu or sanbaizu (a traditional condiment made with 2 parts rice vinegar, 2 parts mirin, and 1 part shoyu) over it and serve it as a side dish to be gently slurped or enjoyed over rice. You can also add them to noodle soups (like udon and soba), or use them in various Japanese salads, like cucumber sunomono.

Directions:
Rinse under cold water. Then soak in a bowl of cold or warm water for 5 - 10 minutes. Strain the seaweed and give them a good stir until they become slimy.

2 oz *Be warned, this is going to make a TON of mehibi. If you reconstitute this whole bag, you'll probably have almost 2 quarts of seaweed.

Grown in Korea