A sweet, thin-leafed traditional Japanese sea vegetable. It has a mild flavour and a tender texture. Commonly used in miso soup and can be prepared in the same way as dulse.with its tender dark green fronds, has a pleasing mild flavour and is versatile and easy to use in soups, salads and vegetable dishes. Simply soak, cut into suitably sized pieces and add to your favourite dishes. It is especially delicious sautéed with onions or served with blanched greens. It combines well with fish baked in foil and is delicious added to a cucumber and citrus salad with a vinegar dressing.
Wakame shares many of the nutritional benefits of its close relative kombu, although it contains less iodine and more magnesium. Wakame, like kombu, has the ability to soften the fibres of foods it is cooked with. This Wakame is Undaria pinnatifida, cultivated and dried in Japan.
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