100 gram (3 oz. plus) Wakame seaweed
2 tbsp. vinegar
1 tbsp. soup stock from kobu
1 slice ginger root
2 tbsp. light soy sauce

AWASE VINEGAR:

1/2 c. rice vinegar
3 tsp. mirin
1 1/4 tsp. Dashinomoto
7 tsp. sugar
1 1/4 tsp. salt

Soak Wakame seaweed in cold water until tender, drain. Pour hot water over the Wakame and put in cold water. Slightly dry the seaweed and cut into bite size. Arrange in individual salad bowl with needle cut ginger on top. Mix vinegar ingredients well and pour over seaweed.