Mekabu

Sea Vegetable

Mekabu

Mekabu is the ruffled sporophyll of wakame—slippery, mucilaginous, and deeply marine-sweet when soaked. Sold dried or salted, it thickens slightly in soups and salads and is prized in Japanese breakfast bowls. Soak to rehydrate, rinse, and chop; dress with soy and vinegar or add to miso soup. Not a separate seaweed species: it is a part of the wakame plant.

Track this ingredient

Unit

Characteristics

Preparations

DriedSaladSaltedSoakedSoup

Traits

Marine-SweetMucilaginousSlipperySpecialty CutSporophyllThickeningWakame Part

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 36.4

Amount per 100 g

  • Total Fat 0.51 g
  • Saturated Fat 0.1 g
  • Trans Fat 0 g
  • Monounsaturated Fat 0.11 g
  • Polyunsaturated Fat 0.2 g
  • Cholesterol 0 mg
  • Sodium 920 mg
  • Salt 2.56 g
  • Total Carbohydrate 5.78 g
  • Dietary Fibre 3.99 g
  • Total Sugars 0.47 g
  • Complex / starch 0.52 g
  • Protein 4.15 g
  • Water 84 g
Detailed nutrients

Mekabu of Wakame: composition reflects this culinary part relative to the whole ingredient.

History

JP

Japanese cooks used mekabu as a distinct wakame product for its slippery texture.

JP

Dried and salted mekabu packs became a standard grocery cut of wakame.

Health-food interest spread mekabu salads beyond Japan.

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