Wakame seaweed is a dark green sea vegetable that is a rich source of iodine, calcium, folate and iron, as well as vitamins A, C, and K. 

Umami-rich with a mineral intensity and subtle sweetness, wakame is a species of kelp that is widely eaten in East Asia and wakame salad is commonly eaten as a side dish in Japan. In fact, wakame has been cultivated in Japan since the 8th Century.  

Add it to soups and broths, like Japanese miso soup and Korean Miyeok Gukor. Soak the dried flakes in water to rehydrate before using as a filling for sushi rolls or gimbap. 

Try tossing softened wakame in a simple dressing of sesame oil, rice vinegar, soy and mirin for a refreshing salad or stir fry it with vegetables and pork strips or tofu. 

Wakame’s subtle brininess makes a wonderful foil for rich meats or even eggs. Try adding soaked and drained wakame to omelettes instead of spinach or stir it through udon noodles. Use it as a garnish for ramen or add it to creamy white wine sauces with fish.