It's harvest time for these sea vegetables...
The wakame is hauled in by boat, then dipped briefly into boiling water, which turns it a bright green colour...
When it's freshly blanched like this you can eat it just the way it is — though a little seasoning helps — or even grilled over charcoal.
Then it's pegged up to dry in the winter sun. It always tastes better if the male workers wear blue waders, the women red coats, and the pegs are sky blue...
I love the colour of the wakame as the sun shines through it...
When it's dry, though, it shrivels up until it's almost black. That's the way it's sold in the shops.
