Wakame, a brown macroalgae, is the third most popular sea vegetable in Japan after nori and kombu. Commonly cultivated along the northern Japanese shorelines especially in Hokkaido, it is harvested, blanched, dried and then makes its much welcomed reappearance in gracing miso soups of all varieties. It has a slight sweet flavour and mild taste, and may also be added to salads. The best part is that wakame delivers huge flavours with minimal preparation. Soak in hot water for 5 minutes until tender and hearty, then drain and rinse before using.
In comparison with other brown algae (arame, hijiki, kombu), wakame has lower iodine content. On the other hand, it is the species of seaweed that contains the highest amount of omega-3 fatty acids, especially of the eicosapentaenoic acid (EPA) type, which is essential for our nervous & cardiovascular health.
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