Sea Vegetable
Wakame
Wakame is a tender brown seaweed (Undaria pinnatifida) with silky fronds used in miso soup, sunomono salads, and Korean miyeokguk. Dried wakame expands dramatically when soaked; fresh salted forms are common in East Asia. Mild, sweet-marine flavour and soft texture make it one of the most approachable sea vegetables.
Also known as: Wakame, Miyeok, Qundai cai
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Breeds, cuts & preparations
Variety
Chinese Qundai CaiCut Dried WakameJapanese WakameKorean MiyeokNaruto WakameSanriku WakameUndaria pinnatifida
Source
AquacultureOutdoor FarmedWild
Provenance
Fair TradeHand HarvestedOrganicSeasonalSingle OriginSustainableWild Harvested
Preparation
BoiledDriedFlakeFreshFrozenPickledPowderRoastedSalad CutSheetSoakedSteamedStripToastedWhole
CommonCharacteristic
BrinyDelicateFreshMarineMildSilkySweetUmami
History
JP
Wakame was foraged and later cultivated along Japanese coasts as everyday food.
KR
Korean miyeok traditions used wakame in soups for postpartum and festive meals.
JP
Aquaculture expanded wakame supply for domestic soup and salad markets.
Dried wakame cut became a global Japanese and health-food grocery staple.