If you wish to discover Japanese seaweed to a deeper extent, this funori seaweed product from Mie Prefecture is an interesting choice for you. Funori is a red algae that isn't as common as other seaweeds, like wakame, hijiki, and nori - but still has a long history in Japan as a delicate flavor enhancer and thickener for soups.
When funori seaweed is cooked, it generates a slimy substance called funoran, a water-soluble edible fiber that can be used as a thickener for soups or sauces. It's packed full of nutrition, and brings with it a deep flavor of the ocean that you complements Japanese soups perfectly.
Soak in water until it reaches the desired softness. Place into a colander or strainer and rinse with water to remove any particles of sand that might remain. Place rehydrated funori into a bowl, and top with the soup of your choice.
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