Wakame seaweed

Wakame Seaweed is a type of seaweed highly valued in Asian cuisine, especially in Japanese gastronomy, where it is commonly used in soups, salads, and stews. It has a mild and slightly sweet flavor, with a delicate texture that softens when cooked, making it ideal for adding a nutritious and umami touch to various dishes.

Primarily originating from the Pacific coasts, especially Japan, Korea, and China, wakame seaweed grows in cold, clean waters and is harvested for consumption either fresh or dehydrated. In cooking, it can be found in dry format, which hydrates easily before use.

Regarding its nutritional properties, wakame is low in calories and rich in minerals such as calcium, magnesium, iodine, and iron. It also contains dietary fiber and antioxidants, which promote digestive health, metabolism, and thyroid function. It also provides B vitamins and vitamin K.

In different regions of Latin America, wakame seaweed may be known simply as wakame or, in some cases, it is called wakame seaweed or wakame marine algae. Although they do not have a very distinct name, it is common to refer to them by their original Japanese name due to their popularity in international cuisine.