Wakame is an edible brown sea vegetable with a silky texture and a mild, slightly sweet ocean flavor. It is sold dried and swells quickly in water.
- Botanical name
- Undaria pinnatifida
- Type
- Brown seaweed (kelp)
- Flavor
- Mild, lightly briny
- Form
- Dried or salted
- Rehydrates in
- 5 to 10 minutes
History
Wakame has been eaten in Japan and Korea for at least a thousand years, and is mentioned in Japan’s oldest poetry collection. In Korea, seaweed soup is traditionally served on birthdays.
Where it comes from
The coasts of Japan, Korea and China.
Where it is used most
Miso soup, seaweed salads, Korean miyeok-guk and simple side dishes.
Varieties and types
Dried cut wakame is the most convenient. Salted wakame needs rinsing. Kombu is a different, thicker seaweed.
Flavor and how to use it
Soak the dried leaves in cool water until soft, drain and add to hot soup just before serving. A small amount expands a lot.
Buying, storing and substitutes
Keep dried wakame in a cool, dry place. Thin strips of kombu or nori are different but sometimes used as substitutes.
Good to know
Seaweed is naturally high in iodine. People with thyroid conditions should check with a doctor.
Recipes that use it
Photo credit: Ellie Burgin on Pexels.