Wakame
Wakame or Miyeok in Korean, is a sea vegetable, or edible seaweed. It has a subtly sweet flavor and is most often served in soups and salads.
Sea-farmers have grown wakame for hundreds of years in Korea and Japan and it has been nominated as among 100 of the world's worst invasive species according to the Global Invasive Species Database.
Starting in the 1960s, the word "wakame" started to be used widely in the United States, and the product (imported in dried form from Japan) became widely available at natural food stores and Asian-American grocery stores, due to the influence of the macrobiotic movement, and in the 1970s with the growing number of Japanese restaurants and sushi bars.
Wakame is a rich source of omega-3 fatty acids. It also has high levels of calcium, iodine, thiamine and niacin. In Oriental medicine wakame has been used for blood purification, intestinal strength, skin, hair, reproductive organs and menstrual regularity.
Wakame fronds are green and have a subtly sweet flavour and slippery texture. The leaves should be cut into small pieces as they will expand during cooking.
In Japan and Europe, wakame is distributed either dried or salted, and used in soups (particularly miso soup), and salads (tofu salad), or often simply as a side dish to tofu and a salad vegetable like cucumber.
Source: www.wikipedia.org
Wakame or Miyeok in Korean, is a sea vegetable, or edible seaweed. It has a subtly sweet flavor and is most often served in soups and salads.
Sea-farmers have grown wakame for hundreds of years in Korea and Japan and it has been nominated as among 100 of the world's worst invasive species according to the Global Invasive Species Database.
Starting in the 1960s, the word "wakame" started to be used widely in the United States, and the product (imported in dried form from Japan) became widely available at natural food stores and Asian-American grocery stores, due to the influence of the macrob..
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