Wakame

A sea vegetable or an edible seaweed, the Wakame have been grown for hundreds of years in Korea and Japan and is said to have a subtle, sweet flavour.

Commonly served in soups and salads, wakame is also used in Oriental medicine for blood purification, intestinal strength and menstrual regularity. More famously used in the Japanese miso soup, the wakame is a rich source of omega-3 fatty acid and also has high levels of calcium, iodine, thiamine and niacin.

Nominated alongside 100 of the world’s worst invasive species according to the Global Invasive Species Database, the seaweed is declared in New Zealand as an unwanted organism. As a highly successful and fertile species, the wakame makes a serious invader, though its impact is not thoroughly understood and may vary depending on the location.

 

last update by M 12/7/2012

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