Wakame is a versatile sea vegetable, best known for its use in miso soup. The best time to harvest wakame is in early spring, before the fronds begin to harden. After being harvested, the wakame is taken ashore to be washed, then slowly dried until it is crisp. Wakame can vary in both taste and texture but tends to be subtly sweet and silky, and makes a delicious addition to miso soups, salads, and stir-fries. Mitoku offers both cultivated and wild wakame products.
Wakame is a low-calorie, excellent food that contains a good balance of dietary fiber, vitamins, and minerals. Sanriku and other ria coastlines are ideal for aquaculture. Despite the calm waves, abundant nutrients are carried to the coast, and nutrients grown in the mountains also flow into the sea in large quantities. This rich natural environment resulted in thick, flavorful, and delicious wakame. Ideal to add to miso soup, salads and stir-fries.
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Packaging options
Available in 50g bag and 1kg, 10kg carton among wakame varieties
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How to use
The taste and texture of different varieties of wakame vary considerably. If you have been put off by the strong ocean flavor and relatively tough texture of one brand, look for a wild variety. You may be surprised at how mild and delicious wakame can be. Dried wakame is reconstituted by soaking it in water for ten to fifteen minutes. Once soaked, remove the wakame, squeeze out the excess moisture, cut away any tough ribs, and slice the fronds. Wakame is especially good in soups and salads. It can also be added to stews and vegetable or bean dishes. As wakame is tender, it should not be cooked for more than a few minutes.
A nutritious condiment can be made by toasting dried wakame (be careful – it burns easily) over a flame in a dry frying pan or in the oven. Once toasted, the wakame can be crumbled or ground into a powder. Toasted sesame seeds may be added and ground with the toasted wakame. This condiment can be sprinkled over grains, tossed with cooked rice, or added as a seasoning to soups and salads.
