wakame
Also known as sea mustard
Wakame (Undaria pinnatifida) is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and satiny texture. It is most often served in soups and salads.
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- CSIRO ScienceImage 952 Undaria pinnatifida Japanese kelp.jpg
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12 sectionsContents
- Names
- Etymology
- History in the West
- Aquaculture
- Cuisine
- Health effects
- Invasive species
- New Zealand
- United States
- See also
- References
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Wakame (Undaria pinnatifida) is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and satiny texture. It is most often served in soups and salads.
Wakame has long been collected for food in East Asia, and sea farmers in Japan have cultivated wakame since the eighth century (Nara period).