Eden Wakame Is Cultivated Off The Shores Of Ise (Ee-Say) Shima, Japan Where It Thrives In Cool And Mineral-Rich Arctic Currents. The Sea There Is Surrounded By National Forests And Mountains And Is Known As The 'Ocean By Mountains' Area. Rivers Nourish The Bay Adding To A Mineral-Rich Environment. This Area Leads All Of Japan In Ecology Movements. Development Is Forbidden To Ensure Future Generations The Legacy Of This Famous Edible Seaweed Resource. This Wakame Is Hand Harvested From January To The End Of April By Farmers In Boats Using Long Poles With Blades Attached To Cut The Fronds Loose From The Ocean Bottom. Long Rakes Are Used To Gather The Wakame As It Floats To The Surface. The Wakame Is Taken Ashore, Washed, Hung On Ropes, And Left To Sun Dry Before Trimming, Grading, And Packaging. Unlike Most Commercial Wakame, Eden Wakame Is Not Treated With Softening Agents Such As Enzymes Or Monosodium Glutamate (Msg).