Wakame är en brunalg med mild smak. Blötlägg och marinera sedan i exempelvis tamarisoja och riven ingefära. Passar bra i misosoppa och sallader
Undaria pinnatifida Wakame is a long dark green, feather-like sea leaf that grows slightly deeper than hiziki. It thrives in cold, strong ocean currents and is harvested from February to June with long-handled rakes that comb the Wakeme from the ocean floor.
As with other seaweeds, wakame is high in calcium and rich in other trace minerals. Wakame is an indispensable part of the Japanese diet. Miso soup with wakame has been used for generations as an aid in recovering from the effects of child birth. Wakame is delicious raw (soaked in water) for salads.