Japanese Dried Wakame Edible Seaweed Wakame is a species of edible seaweed, a type of marine algae, and a sea vegetable. It has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups and salads. 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 fronds are green and have a subtly sweet flavour and satiny texture. The leaves should be cut into small pieces as they will expand during cooking. In Japan and Europe, wakame is distributed either dried or salted, and used in soups, salads or often simply as a side dish to tofu with a vegetable salad like cucumber. These dishes are typically dressed with soy sauce and vinegar or rice vinegar. Goma wakame, also known as seaweed salad, is a popular side dish at American and European sushi restaurants. Literally translated, it means "sesame seaweed", as sesame seeds are usually included in the recipe. Chinese, Japanese and Korean sea-farmers have grown wakame for centuries, and are still both the leading producers and consumers. Ingredients: Japanese Wakame Seaweed

Wakame can be used in a variety of ways such as in salads and soups, or simply consumed as a side dish in cucumber or Tofu salad dressed with soy sauce, vinegar or rice vinegar. Wakame needs to be cut into small pieces as they expand during cooking. Wakame contains a rich source of eicosapentaenoic acid, an omega-3 fatty acid. Wakame has a subtle sweetness but with a distinct strong flavour and texture. Wakame is an edible seaweed, a type of marine algae, and a sea vegetable.