How do you make seaweed salad like you get in Japanese restaurants?

I've tried making seaweed salad using wakame and it's not the same as the restaurant. The restaurant's seaweed salad is long, thin, light green strips. I've tried cutting the wakame into thinner strips but in order to cut up enough pieces like the restaurants do would be ridiculously time consuming. I'm thinking that the restaurants must use a different kind of seaweed as the base. Anyone know what kind of seaweed this is?How do you make seaweed salad like you get in Japanese restaurants?
Hi, I'm Japanese.

we use wakame for salad quite often. I've never heard of "konbu" salad.

in many cases it's sold dried. then you soak it in water before usage.

http://www.japan-guide.com/e/e2310.html



here is a recipe for wakame salad.



ingredients

5 table spoons of dried wakame

3 ounce canned tuna in water, flaked and drained

1 small cucumber, sliced round

5 lettuce leaves



dressing

1/2 ounce lemon juice

2 table spoons of soy sauce

2 tea spoons of whole-grain mustard



description

soak dried wakame in water and drain.

put vegetables, wakame and tuna in a bowl.

mix dressing ingredients and pour just before served.



easy, isn't it?
It is not wakame, but it is konbu, or kelp, they use.



I don't know if they use ready-made kelp strips for salad or they cut kelp by themselves after preparing fish-based broth or sushi rice.



The ready-made one is usually the part of kelp not appropriate for the 1st grade kelp of broth use. Of couse, it is still good kelp as you had it.

So when the kelp for salad is not available in your town, but you can find kelp for broth, I highly recommend that you enjoy the nice kelp broth first, then reuse it for salad or other stir-frying dishes.



One of the most popular reusing dish is tsukudani, it goes well with rice.

http://en.wikipedia.org/wiki/TsukudaniHow do you make seaweed salad like you get in Japanese restaurants?
Just use dried wakame such as 'riken fueru wakame.'



But be careful not to use too much because it increases in volume after absorbing water maybe more than you expect!