Wakame is an annual sea vegetable which grows on rocks as deep as 3-10 meters in the sea. The average length is 1-2 meters. Most commercialized salt-soaked Wakame and cut Wakame undergo a boiling process; therefore, they have less nutritional value and characteristic Wakame flavor.
Our wakame, on the other hand, is dried under the sun; therefore, it retains more of its nutritional value as well as the original Wakame flavor. Wakame is the best natural food product for people with high blood pressure, because it contains a rich amount of alginic acid that discharges sodium from the body.
Wakame has the smell of the sea and a dark green color. Wakame is best cooked by lightly seasoning in order to bring out its distinct characteristics. The most common way of cooking Wakame is in miso soup. Wakame adds an extra dimension to the miso soup flavor, but also discharges sodium from the body.
How to use it :
It is important to soak and boil it quickly; otherwise, the texture and the flavor will be poor.