Undaria pinnatifida , better known as wakame , is an algae of the brown algae family. Although its name suggests a bronze-green color, it is distinguished by its long lanceolate leaves and wavy edges, which can reach up to one meter in length. Wakame grows deep on rocks and, like a dancer in the sea current, its fronds float gracefully in the waves. A magnificent and essential spectacle in marine ecosystems.
A Millennial Algae
Wakame is a seaweed of great importance in Japan, where it has been cultivated and consumed for centuries. Originally used as a source of salt and sacred food, wakame was offered to the deities, along with rice balls and fish, in religious ceremonies. Later, in a royal gesture, it was wrapped around a sea bream cooked in ashes before being given to the Emperor as an offering. This symbol of respect and admiration for nature demonstrates the special place that wakame holds in Japanese culture.
The Benefits of Wakame
Wakame is a veritable goldmine of health benefits. It is rich in calcium , an essential mineral for healthy bones and teeth, but it also contains an abundance of other minerals and vitamins. It is an excellent source of dietary fiber , and although it is very filling, it is also very low in calories , making it an excellent choice for light and balanced diets. Its subtle taste and unique texture, both silky and crunchy, bring an iodized freshness to many culinary preparations.
Culture and Harvest: Wild or Cultivated?
Wild wakame is a true rarity. It is harvested by hand at low tide in spring and summer, when its long fronds are at their most tender and flavorful. This method of harvesting, carried out with a diving mask and great precision, requires patience and know-how, making it a relatively expensive and sought-after product. However, it offers an unparalleled taste experience with its more intense flavor and more consistent texture.
On the other hand, the more common cultivated wakame is harvested all year round. This cultivation method, developed over fifteen years ago in Brittany, consists of growing wakame on ropes suspended in water. Although it is less tasty than its wild cousin, cultivated wakame remains an accessible option, particularly in markets specializing in seaweed, in France and elsewhere.
Consumption and Use: From the Sea to the Plate
In Japan, wakame is an everyday food. It is often found in miso soups , eaten with every meal, or in fresh salads , where it is combined with vegetables, seafood, and sometimes shellfish. Wakame pairs well with rice vinegar or citrus juice, and is often sprinkled with sesame seeds or grated dried bonito , adding a contrast of textures and depth of flavor.
If you want to incorporate wakame into your recipes, here's an easy and delicious suggestion: Make miso soup by heating up dashi stock, adding tofu , seasonal mushrooms , and then chopping the wakame into small pieces just before serving to keep its crunch and unique texture. Not only is this soup comforting, it's also packed with nutrients.
Another easy way to enjoy wakame is to rehydrate it. If you're using dried wakame, simply soak it in cold water for a few minutes. Once rehydrated, the wakame turns into long, translucent ribbons, perfect for fresh salads or as a topping for fish or sushi dishes.
The Power of Wakame in the Kitchen
Wakame, whether wild or cultivated, is a true ally of Japanese cuisine. It is a source of freshness and lightness, with the ability to adapt to a multitude of dishes. Whether in a comforting miso soup, a tangy salad or as an accompaniment to your fish dishes, this seaweed is a versatile ingredient that will enrich your recipes with a unique touch.
If you haven't yet discovered wakame, now is the time to introduce it into your kitchen. Its health benefits, pleasant texture and delicate taste are precious assets. Whether you choose the wild or cultivated version, you will have on your plate a product that embodies the sacred bond between man, nature and the sea.
Culinary Tip: If you want to keep the wakame crispy, it is essential not to cook it. It should be added at the end of the preparation of your dishes, whether in a soup, a salad or sushi, to preserve all its freshness and perfect texture.
