Mekabu is usually eaten in small amounts, like a condiment. One teaspoon (about 1 gram) is sufficient for a serving. To prepare soak in hot water to cover for 10 minutes. Drain off the water and cover with cold water for 2 minutes. Then drain off, mekabu is now ready to eat as is, or on top of traditional noodles and broth, cooked rice or nori maki sushi rolls, or adding to soups at the very end of cooking, just before serving so as not to cook it. Try it in Eden Udon and Mekabu Salad in the recipe section.
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