Seafood
Wakame seaweed
ワカメ わかめ wakame
Also known aswakame
At its best in Mar, Apr, May
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Miso soup
The classic. Take care not to over-soak it.
Sunomono (vinegared dish)
Dressed with cucumber.
Shabu-shabu
Fresh wakame blanched briefly turns vivid green.
Mekabu (chopped wakame root)
The root end pounded to bring out its stickiness.
How to choose
Fresh wakame should be deeply coloured and slippery. Dried wakame should be jet black and glossy.
Storage
Salting fresh wakame makes it keep longer. Store dried wakame sealed at room temperature.
Main areas
Good to know
Sanriku and Naruto are the two great sources. Naruto wakame grows in fierce currents and has a notably firm bite.
