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WAKAME
Traditionally added to miso soup, wakame is also good with other vegetables or in salads, stir-fry dishes, and rice dishes.
Wakame (Undaria pinnatifida) is leafy and mild in flavor. Wakame turns green after soaking. The browner varieties have a stronger flavor. It is common to Japanese waters.
Varieties
A sea vegetable closely related to wakame is alaria (Alaria esculenta); it is common to Atlantic waters. Black or dark green in color, alaria is similar to wakame in appearance, taste, and nutrition, but needs a longer cooking time than wakame. Alaria is good in stews and grain dishes. It can also be used in miso soup instead of the traditional wakame.
Preparation, uses, and tips
Traditionally added to miso soup, wakame is also good with other vegetables, or in salads, stir-fry dishes, and rice dishes.
Nutritional Highlights
Alaria, 1/8 cup (2 Tbsp)
Calories: 4.5
Protein: 0.303g
Carbohydrate: 0.914g
Total Fat: 0.064g
Fiber: 0.050g
Health benefits and concerns
Health benefits and
concerns for vegetables
Many health benefits and concerns associated with this food are applicable to other
vegetables. Read about health benefits and
concerns for vegetables for a full description.
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