Shelf Life: 1 year (unopened).
[Seaweed Soup]: Use certain ingredients to make seaweed miso soup, seaweed egg drop soup, or seaweed and tofu soup.
[Seaweed Crisp]: Tear seaweed into small pieces, add olive oil, and cook in low temperature till it’s crispy. Add white sesame seeds, seasonings (soy sauce, sugar, pepper,...etc. as you like) and mix well.
The seaweed comes from late autumn shoots and made in a Japanese machine. Its sanitation, freshness and quality meet international standards. It’s been exported to many countries. It is a top of the line seaweed product.
Please store at a cool dry place, close tightly and refrigerate upon opening.