Fresh wakame, which has not been preserved in salt or sun dried, is not an easy product to get especially when it is grown in Japan. You need to find a good source and plan the delivery in advance with a regular schedule, otherwise it will miss the plane. One of our fish suppliers has been able to connect with an aquaculture farm that is close to a market where they buying fish. They have also found several restaurants to use the product, otherwise our weekly two pound order would have become very expensive seaweed. It arrives packed in a blue plastic bag that is packed inside a cardboard box. I am sure there is a specific reason for this, as there is always a specific reason for everything made in Japan.
I like the sweetness and the slippery texture of wakame. We serve it as a garnish with sashimi in combination with several other accompaniments. I am also looking to use it with other greens, like purslane which has a light lemony taste, or arugula which has bitterness. Wakame can be use to wrap a small piece of fish before it is steamed, or wrap a wagyu tartar seasoned with fresh wasabi.