Wipe the salt off of the wakame seaweed and soak in water to rehydrate. Cut into small pieces. Or you can take a bit from something else you're making.
In a bowl, combine the drained wakame seaweed, kimchi, and mayonnaise. The ratio of the wakame, kimchi, and mayonnaise should be 2 : 2 : 1~2.
Spread butter on the bread and top with the mixture from Step 2.
Top with the chopped onion, cheese, and crushed walnuts. Toast in an toaster oven until the top is toasted a light brown and enjoy.
Story Behind this Recipe
I made toast using kimchi, spring onions, mayonnaise, cheese, as well as some wakame seaweed from the Sanriku region.
Thick and texturized Sanriku region wakame makes a great topping for toast. Please adjust the amount of kimchi and mayonnaise to taste. Be sure to thoroughly soak and rehydrate the dried wakame before using.