Mekabu Dried Seaweed (メカブ) is a type of edible wakame seaweed, often known for its slightly sticky, gelatinous texture and mild, umami-rich flavor. Mekabu is the flowering part of the wakame plant and is typically harvested from the stalks, giving it a distinct, more delicate texture than regular wakame. It’s commonly used in Japanese cuisine and is enjoyed in various forms, including dried, fresh, or pickled.

Uses for Mekabu Dried Seaweed:

In Soups and Broths:

• Mekabu Soup: Soak the dried Mekabu seaweed in warm water to rehydrate, and add it to miso soup or any seaweed-based broth for a rich, silky texture.
• Udon or Soba: Add rehydrated Mekabu to noodle dishes like udon or soba for an extra layer of flavor and texture.

In Salads:

• Mekabu Salad: Rehydrate and mix Mekabu with cucumber, sesame oil, and a splash of soy sauce for a refreshing, light salad.
• Seaweed Salad: Combine Mekabu with other seaweeds like wakame or agar for a healthy and umami-packed side dish.

As a Topping or Garnish:

• Sprinkle over rice, sushi, or rice bowls for extra texture and flavor.
• Use it as a garnish for grilled fish or tofu to enhance the dish with its unique texture.

With Rice Dishes:

• Mekabu Gohan: Mix rehydrated Mekabu into hot rice for a savory, umami-packed rice dish.
• Rice Balls (Onigiri): Add Mekabu to onigiri for an extra burst of flavor inside or as a topping.

How to Rehydrate Mekabu:

1. Place the dried Mekabu in a bowl.
2. Pour warm water over it and let it soak for about 10-15 minutes until it becomes tender and gelatinous.
3. Drain and incorporate into your dishes.

Mekabu is a versatile ingredient that can enhance the flavor and texture of many dishes.