What is
Wakame?

Wakame is a type of edible seaweed commonly used in Japanese cuisine, characterized by its slightly sweet flavor and silky texture. Often featured in soups, salads, and sushi, it has gained popularity worldwide for its nutritional benefits and unique taste.

Origins & History

Wakame has its roots in East Asia, particularly Japan, where it has been consumed for centuries. It is often used in traditional dishes such as miso soup and seaweed salad. The seaweed is harvested from the ocean and is typically rehydrated before use in cooking.

Taste & Texture

Wakame has a subtly sweet and briny taste, with a soft and delicate texture that complements a variety of dishes.

Ingredients

Wakame

An edible seaweed that is typically dried and needs to be rehydrated before consumption.

Soy Sauce

A salty, umami-rich sauce made from fermented soybeans, often used to add flavor.

Sesame Oil

A fragrant oil extracted from sesame seeds, used to enhance the flavor and aroma of dishes.

Vinegar

Used to add acidity and balance the flavors in dishes, often rice vinegar is used in seaweed salads.

Vegetables (like cucumber and carrots)

Commonly added for freshness and crunch, complementing the soft texture of wakame.