Emerald Cove Pacific Wakame (Undaria pinnatifida) is grown on nets hung between posts secured on the shallow ocean bottom off the southern shore of the Shandong Peninsula in North China, the closest point to Japan in China. The wakame spores attach themselves to the nets naturally so no actual cultivation is necessary and no fertilizer or herbicide is used. Emerald Cove Pacific Wakame is the perfect choice for your natural pantry for its ready-to-use convenience.
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Starting in the 1960s, the word “wakame” started to be used widely in the United States, and the product (imported in dried form from Japan) became widely available at natural food stores and Asian-American grocery stores, due to the influence of the macrobiotic movement, and in the 1970s with the growing number of Japanese restaurants and sushi bars.
Wakame fronds are green and have a subtly sweet flavor and satiny texture. The leaves should be cut into small pieces as they will expand during cooking.In Japan and Europe, wakame is distributed either dried or salted, and used in soups (particularly miso soup), and salads (tofu salad), or often simply as a side dish to tofu and a salad vegetable like cucumber. These dishes are typically dressed with soy sauce and vinegar/rice vinegar.
Goma wakame, also known as seaweed salad, is a popular side dish at American and European sushi restaurants. Literally translated, it means “sesame seaweed”, as sesame seeds are usually included in the recipe.
Wakame is a rich source of eicosapentaenoic acid, an omega-3 fatty acid. At over 400 mg/100 kcal or almost 1 mg/kJ, it has one of the higher nutrient:calorie ratios for this nutrient, and among the very highest for a vegetarian source. A typical 1-2 tablespoon serving of wakame contains roughly 3.75–7.5 kcal and provides 15–30 mg of omega-3 fatty acids. Wakame also has high levels of sodium, calcium, iodine, thiamine and niacin.