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- What Is Wakame?
- Wakame vs. Nori
- Wakame Uses
- How to Cook with Wakame
- What Does It Taste like?
- Wakame Recipes
- Where to Buy Wakame
- Storage
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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. Wakame is deep green in color; it is occasionally referred to as "sea mustard," likely because it resembles mustard greens when cooked, but not because of its...
Wakame is different from nori, which is the type of dried seaweed used in making sushi. Nori comes in flat, dried sheets, whereas dried wakame usually comes in the form of strips that are somewhat shriveled up, a little bit like raisins from the sea. Dried wakame needs to be soaked before using it, whereas nori is usually toasted before the assembl...
Wakame needs to be reconstituted before using it. Simply place the seaweed in a bowl and cover it with warm water for a few minutes. It might expand a bit, so you might not need to use a lot of it. Once hydrated and drained, it's added to salads and soups, or chopped, seasoned, and served as a salad. Famous miso soupis often garnished with diced to...
After rehydrating, it's simply a matter of soaking it in iced water for 5 to 6 minutes, then draining it, and squeezing out the excess water. Another technique is to blanchthe wakame, which involves briefly immersing the dried wakame in boiling water, then draining it, and rinsing it with cold water before squeezing it dry. Blanching brings out the...
Like most sea vegetables, wakame has a briny, salty, umami flavor, with a degree of sweetness as well. Because wakame does come from the sea, it will taste of the sea, or at least evoke those kinds of flavors, but without any fishiness. In terms of its texture, rehydrated wakame has a slightly rubbery, slippery texture, almost squeaky when you bite...
Although not common in Western kitchens, wakame is a very versatile ingredient. Use rehydrated wakame in salads, add it to vegetable soups, or serve it as a side dish to meats and rice dressed with sesame oil and soy sauce. Use the dry ground powder, soy sauce, spring onions, honey, and sesame seeds to marinate meats before grilling. Mix rehydrated...
Most Asian markets will have wakame, but other supermarkets might have wakame in the international aisle, or in a section devoted to sushi, where the sushi rice, soy sauce, and nori are stocked. Another alternative is to find it online. Wakame is most commonly found in small bags in its dried form, but the dry salt-preserved kind will be in the ref...
Dried wakame can be kept sealed in the bag it came in, in a cool, dry, dark place, for up to a year. Once you've rehydrated it, it should be kept refrigerated, where it will last for 3–4 days. You can also store rehydrated wakame in the freezer, where it will keep for a year. Salted (refrigerated) wakame should be kept in the fridge, where it will ...
Wakame is a deep green sea vegetable that is widely used in Asian dishes, especially in soups and salads. Learn how to rehydrate, cook, and season wakame, and discover some recipes and tips for buying and storing it.
- Danilo Alfaro
Wakame is a type of kelp native to the northwest Pacific Ocean, widely used in East Asian cuisine. It has a sweet and satiny flavour, and is rich in vitamins, minerals and antioxidants.
Wakami is a social enterprise that partners with women artisans in Guatemala to create products that connect citizens of the world. Their mission is to create purpose, prosperity, and hope for their community and the planet through design and collaboration.
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The Wakami system implements the Inclusive Business Methodology, which incubates, establishes, and strengthens rural business led primarily by rural women.
