Wakame has a mild taste that gives it great versatility. In Asian cuisine, you may find it floating in miso soup, but in the west, Wakame is also commonly used to add interest, a nutritional boost and fibre to meals.
It has a spinach-like flavour with a fresh sea aftertaste; the texture is silky with a gentle bite to it. Wakame doesn’t need to be cooked, in fact keeping it raw has the advantage of keeping all the vitamins & natural enzymes intact. Dehydrated wakame can just be added to soups or quickly re-hydrated to make salads or added to a variety of dishes as a vegetable ingredient.
To rehydrate wakame, soak it in water for a few minutes (3-5); it will expand 6-10 times. To change the taste or add ‘zing’ to a recipe, soak wakame in stock, herbal/fruit tea or flavoured water. Wakame preserves best in its dry state so only soak what you need. The soaking water is sweet and full of nutrients; it’s nice to consume on its own or used as a base for smoothies, stews or soups.
Visit our recipe section for culinary inspiration, but below are some simple ideas to get you started:
- Stir-fries: Add the re-hydrated leaves/fronds to a stir fry with soba noodles, fish, mushrooms, daikon and other vegetables
- Asian style salads: Rehydrate the seaweed and add sesame seeds and a simple Asian dressing to create the delicious seaweed salad you can buy in sushi shops
- Poke Bowls and Soups: Combine with noodles, grains, shrimp and avocado for a filling and nutritious meal. Make your own miso soup!
- Potatoes/Fish Cakes and Baking: Add the chopped leaves to mashed potato as a side dish or to croquettes or potato patties. Even to biscuits!
- Wrapping Fish: Use the full leaves to wrap around fish before steaming or baking for a succulent finish.