Wakame is a brown algae that grows in the cold waters of the North Atlantic and the Arctic. Wakame has a soft and subtle flavor and a crunchy texture, and is often used in Japanese and Korean cuisine. It is commonly used in soups, salads and fish dishes, and is also often used as a garnish for sushi and onigiris (rice dumplings). In addition to adding a unique flavor to the dishes, the Wakame is also very nutritious. It is rich in vitamins and minerals, in particular in iodine, iron and calcium, and is a source of vegetable proteins and dietary fibers.
Login
