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.
Wakame (sea mustard)
|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|
Dried-seaweed rice ball and egg roll with field mustard