seaweed

-About ingredients-

Wakame is a type of seaweed commonly used in Japanese cuisine. Wakame is green in color and shaped like a long, thin strip. Wakame, which grows wild on the coasts of Japan, is known as a nutritious and flavorful seaweed.

Wakame is mainly sold commercially as dried wakame, which is rehydrated and used when cooking. Wakame is low in calories and contains dietary fiber, minerals (especially calcium, magnesium, and iron), and vitamins (especially vitamin C, vitamin A, and vitamin K). Wakame also contains fucoidan, a polysaccharide unique to seaweed, which is said to be useful for improving immune function and maintaining health.

Wakame is used in a variety of dishes in Japanese cuisine. Typical uses include miso soup, vinegared dishes, seasoned dishes, salads, and stews. Wakame can be eaten on its own, but it can also be combined with other ingredients to enhance the flavor of a variety of dishes. Especially when added to miso soup, it adds umami and flavor, and also increases its nutritional value.

Additionally, wakame has a soft texture and a subtle sea scent. It is an ingredient with a traditional Japanese flavor and is one of the important elements that create the characteristic taste of Japanese cuisine.