Perhaps you went to Japan for a visit and put a few of those kelp based powder sachets from your lodging’s tea making assortment into your suitcase thinking you might like to try it at a later date.

Now that you are back home and have concluded that it isn’t one of your favourite hot drinks, you might be deliberating whether to throw it away as you can’t for the life of you figure out someone suitable to pass them on to.

Before you do, I would like to encourage you to try cooking with them.

Easiest might be pickles. Here is how to use the “ume kombucha” powders: Cut up some cucumber and put it in a jar or ziplock bag, add the sachet, massage into the cucumber and refrigerate for a few hours. You might want to squeeze and drain the pieces a bit before serving, but that’s it.

Lots of inspiration from this well known producer of kelp tea powders:
https://www-gyokuroen-co-jp.translat..._x_tr_pto=wapp