Marinated Chinese seaweed salad with chili oil and sesame. This sea salad is made according to a Chinese recipe and contains 79% seaweed, complemented by other ingredients. After Nori and Kombu, wakame is the most commonly used grass in Japanese cuisine. Wakame is a two-year-old plant and is harvested from spring to summer. When the product is harvested, it is cut off a few centimeters above the handle and leaves a few leaves behind to ensure further growth. Only the middle part of the blade is used, because the root is very hard and the tip is usually cracked. Wakame can be dried in the air and in the sun by wiping cloth or in a warm oven until the leaves are dry, crispy and dark green.