Wakame— Undaria pinnatifida, is a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and salads.
It is an annual sea vegetable which grows on rocks as deep as 3-10 meters in the sea. The average length is 1-2 meters. The gathering season starts from February and peaks in May.
Wakame is a rich source of eicosapentaenoic acid, an omega-3 fatty acid. At over 400 mg/(100 kcal) or almost 1 mg/kJ, it has one of the higher nutrient-to-energy ratios for this nutrient, and among the very highest for a vegetarian source. A typical 10–20 g (1–2 tablespoon) serving of wakame contains roughly 16 to 31 kJ (3.75 to 7.5 kcal) and provides 15–30 mg of omega-3 fatty acids. Wakame also has high levels of sodium, calcium, iodine, thiamine and niacin.
Wakame has the smell of the sea and a dark green color. Wakame is best cooked by lightly seasoning in order to bring out its distinct characteristics. The most common way of cooking Wakame is in miso soup. Wakame adds an extra dimension to the miso soup flavor, but also discharges sodium from the body; Wakame doubles its effectiveness in miso soup.
Seaweed is a great substitute for spinach or lettuce. Try whole leaves of purple dulse as a base and toss it with crisp apples and red cabbage, or mix wild nori, toasted with tofu, shallots, pecans, and wild rice. Soak dried wakame in warm water until it expands, and you have the base for a traditional Japanese seaweed salad, the kind often served in sushi restaurants.
Being low in calories and sporting endless health benefits, seaweed makes an ideal between-meal treat. Spread seaweed tapenade onto toast points for the perfect hiking snack, or bake up some seaweed muffins to take with you on the go.
If you like sushi, you must need to try this wakame gunkan. Sweet and sour flavor match sesame will increase your appetite. Except for gunkan, it also can make as maki and rolling.
If you like wakame, how about try our Seasoned Sesamee Seaweed With Agar?