Day 1 after arrival, Kai’s nursery school has a field trip to the beach where they are harvesting and drying seaweed — in this case, wakame, which is frequently used to make miso soup. Wakame has a season, and March is it. You could see drying operations on the beach.
The seaweed had already been gathered and the next step was to boil until the stem turned green and then rinse three times in tubs of cold water. The final step was to hang the seaweed.
The seaweed boss lady. She has beautiful strong hands!
Final seaweed rinse. It was cold out and she’s rinsing with bare hands. 
After boiling and rinsing, the children hang the seaweed to dry. That’s Kai and Naoko.
We also got to try eating the seaweed. It turns out the leaf is okay, with a mild chewy texture, but the stem is salty and the taste stayed in my mouth for many hours.
Me hanging and splitting a piece.
Eating! Oiishi!
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