Wakame Stem Seaweed Salad

Wakame Stem Seaweed Salad

Wakame is made from the middle part of seaweed stalk harvested in a pollution-free shore of Dalian.the seaweed stalk is carefully picked,threaded,cut and strict following the Japanese standard procedure.The seaweed is fast-frozen in a bacteria-free antiseptic,antistaling and preservatives,but rich in calcium,iodine and other beneficial minerals.it's a health delicacy for human being.
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Product Details

NAME:  Wakame Seaweed Salad

FEATURES: Wakame(ワカメwakame), is a sea vegetable, oredible seaweed. It has a subtly sweet flavour and is most often served in soups and salads.


APPLICATION: Wakame is a rich source of eicosapentaenoic acid, an omega-3 fatty acid. At over 400 mg/(100 kcal) or almost 1 mg/kJ, it has one of the higher nutrient-to-energy ratios for this nutrient, and among the very highest for a vegetarian source.


AFTER SALE: 18 degrees below zero storage.


Material Seaweed
Brand Zhanjia   Enterprises (Dalian) LTD.
Business type Frozen chuka   wakame salad  manufaturer
Color Green
Main ingredieat Agar,sesame,fungus,seasame   oil
ODM / OEM Yes And   Welcomed
Certificate HACCP,BRC   ,FDA,ISO Etc.
Weight 500g/1kg or as   customer’s  requirement
Storage Keep frozen at   -18°C
Delivery Time by sea:30days
by express:3-5days
Shipping  Port Dalian,China
Payment L/C,T/T, Could   be negotiated as per  the specific inquiry and order

Our company is one of the biggist seafood products exporters of china with our own factories which located in the most beautiful seaside city:Dalian.The products mainly cover sea cucumber ready-to-eat, oyster, scallops, seaweed salad, salting wakame(sea mustard) leaf, salting wakame (sea mustard) stem, salting wakame (sea mustard) spore leaf, dry wakame (sea mustard) leaf, dry wakame (sea mustard) stem, dry wakame (sea mustard) spore leaf, dry wakame (sea mustard) spore silk, dry wakame (sea mustard) spore powder, dry wakame (sea mustard) powder, frozen wakame (sea mustard) spore leaf, frozen wakame (sea mustard) spore silk and so on.

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