Wakame (Undaria pinnatifida) is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and satiny texture. It is most often served in soups and salads.

Jul 17, 2021 · Wakame is a brown or deep green seaweed with a silky texture that is commonly used in Japanese cuisine. The scientific name for wakame is Undaria pinnatifida. It comes from the cold-temperature waters off the coasts of Japan, China and Korea. This seaweed has a briny and slightly sweet flavor that is overall quite mild.

Oct 10, 2018 · Wakame is a type of edible seaweed that has been cultivated in Japan and Korea for centuries. In addition to bringing a unique taste and texture to soups and salads, wakame is low in...

Jan 19, 2023 · Wakame is a species of sea vegetable, commonly referred to as seaweed, extensively used in Japanese and other Asian cuisines, especially in soups, salads, and snacks, but also as a seasoning.

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Feb 16, 2022 · After nori and kombu, wakame is the third most widely used edible sea vegetable, or seaweed, in Japan. Like these others, its use has spread to west. It’s now easily found in natural foods stores. This concise guide presents links to wakame recipes, and offers tips and ideas for using this valued sea vegetable.

Oct 3, 2021 · Wakame is a low-calorie and mineral-rich food that delivers manganese, magnesium, and calcium. It provides minimal carbohydrates, protein, and fat, but boasts healthy levels of fucoxanthin and iodine.

This is the ultimate guide to wakame. You will learn about its benefits, side effects, how much to take, the best time to take it, and much more!

Jul 9, 2017 · Wakame is a type of brown alga/seaweed that is grown by the sea-farmers of Japan since Nara period. It is most popularly served in miso soup. Wakame is considered to be one of the healthiest seaweeds in Japan and is favorite for …

Apr 29, 2013 · Wakame (わかめ・若布) is a type of edible seaweed. It is commonly used in miso soup, tofu salad, and side dishes such as sunomono. It’s a nutrient-dense sea vegetable cultivated in Japan and Korea for centuries.