MEHIBI is a ball-shaped bottom part of WAKAME seaweed.
This seaweed only appears in early spring. So, Ama dive into the freezing cold water to harvest it.
WAKAME (leaf) is thin and tender, and it's good adding it in miso soup. Even though WAKAME and MEHIBI are the same seaweed, MEHIBI is thickker, but it becomes softer & sticky when it's simmered. Heat changes its color dramatically, and it becomes dark green to beautiful emerald green.
some mehibi, shredded
2cups dashi (soup stock)
4 tablespoons soy sauce
1 tablespoons suger
1. Put all the ingredients into a saucepan, and bring to a slow boil over medium heat.
2. Remove from heat when the color of MEHIBI changes to fresh green color and becomes soft.
3. Serve immediately or let cool to room tempreture.
You can enjoy eating soup by itself, but it's better to pour it over warm cooked rice and eat like rice porridge.