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Wakame (sea mustard)

Characteristics

Wakame, along with kombu and nori, is one of the most familiar seaweeds for Japanese people. It is known that wakame was given to the imperial court as a gift and used for tax payment in the Nara period (710-794). Harvested wakame is processed in one of the following ways: raw wakame is sun-dried; wakame that has been blanched in seawater or salt water is sun-dried; wakame that has been blanched is salted: wakame that has been dredged in wood ashes is dried. If it is soaked in water for a moment, dried wakame swells and become soft. You can enjoy the strong smell of the sea, which is just like the smell of raw wakame. Its stipe, in particular, gives you a feeling of satisfaction. Kuki-wakame refers to a part of the midrib. Mekabu wakame becomes sticky after being grated or minced and pounded with a knife. It is delicious.

Best season 4 5 6 7 8 9 10 11 12 1 2 3
Production site Suzu City, Wajima City, Noto Town, Kaga City
Raw/Cooked Raw / Cooked
Serving suggestions Vinegared, simmered, stir-fried
Type of dish Japanese/ Western/ Chinese

Recipe

Dried-seaweed rice ball and egg roll with field mustard