Table of contents:
Summary
Wakame, an edible seaweed renowned for its mild and neutral flavor, is typically found in dried form, appearing black until rehydrated in warm water. Fresh Wakame, often preserved in salt, is also available but requires thorough washing before consumption. Popular in Japanese cuisine, Wakame enhances dishes like Miso soup, salads, and sushi, complementing flavors without overpowering them. When preparing Wakame, it is essential to avoid overcooking, as this can lead to a mushy texture; instead, adding it to hot broth after cooking is recommended. Enjoyed in various culinary applications, Wakame serves as a versatile ingredient, making it a delightful addition to both traditional and contemporary dishes.Wakame is an edible seaweed. It is colored from green to dark green. Wakame is usually sold in dried form. Then it looks black. To prepare it, the dried seaweed must be soaked in lukewarm water for 10 minutes.
Sometimes you can also buy fresh Wakame at the supermarket, which is preserved in salt. In this case, the seaweed must of course be thoroughly washed before eating. Wakame tastes quite mild and neutral and is therefore one of the most popular types of seaweed in Japanese cuisine. It is soft, not too tough or rubbery, and almost not "slimy" at all.
How is Wakame eaten?
Wakame is an excellent addition to soups, for example to Miso Shiro (miso soup), where it provides a "refreshing" taste. However, Wakame also goes very well in salads, such as Sunomono (cucumber salad) or tofu salad. Abodage and Ofo also taste very refreshing in combination with Wakame. The seaweed is also used in sushi and sashimi because it can be eaten raw without problems. In sashimi, it tastes very good in combination with rice and soy sauce.
Sometimes Wakame is also eaten in Shabu Shabu - that's a Japanese fondue version, where a clay pot (nabe) is heated with dashi (tuna broth). Into the hot broth, you then dip thinly sliced meat or Wakame before eating them. The Wakame must be absolutely fresh for this.
What is important in the preparation of Wakame?
When you cook Wakame, for example for soups, you should only do so very briefly, because the seaweed otherwise becomes extremely soft and slimy. You can also add Wakame to the broth after you have already turned it off. Whether you want to cook Wakame at all is a matter of taste!
Comments