Sea Vegetable | Vegan Gluten Free Low Calorie Pescatarian

Wakame Seaweed

Undaria pinnatifida Allergens: Iodine
Wakame Seaweed

Sourcing & Taxonomy

  • Family Alariaceae
  • Primary Cuisine East Asian
  • Seasonality Year-Round
  • Source Undaria pinnatifida (seaweed)

The Forktionary Angle

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Definition

An edible brown seaweed with a subtly sweet flavor and silky texture, commonly used in Japanese and Korean cuisine.

Sensory Profile

TasteUmami, Salty, Slightly Sweet, Ocean-like
TextureSilky, Tender, Slippery, Slightly Chewy
AromaMarine, Fresh, Vegetal
AcidityLow

Technical Metrics

Nutrition Facts

Per 5g (dried)
Calories150 kcal
Total Fat1g
Saturated Fat0.2g
Trans Fat0g
Cholesterol0mg
Protein12g
Total Carbohydrate35g
Dietary Fiber15g
Total Sugars5g
Calcium1000mg
Iron15mg
Potassium3000mg

Chef’s Secret

For maximum tenderness in salads, rehydrate dried wakame in cold water for 10-15 minutes, then drain thoroughly and gently squeeze out excess water. Avoid over-soaking, which can make it mushy.

Substitutions

Best Match

Kombu

1:1

Similar umami flavor, needs longer soaking/cooking, different texture.

Nori

1:1.5

More brittle, good for garnishes, less body.

Arame Seaweed

1:1

Similar delicate texture and mild flavor.

Spinach

1:2

For green color and some vegetal notes, but no umami.

Buying Guide

Purchase dried wakame, typically found in Asian markets or health food stores.

Flavor Pairings

Miso soup salads clear broths tofu cucumber sesame oil.