A high-quality edible seaweed by Japanese producer Yamashita Shoten, known for its exceptional flavour, texture and nutritional value. This reputable company is renowned for sourcing only the finest wakame from the pristine coastal waters of Japan, ensuring the highest standards of quality and authenticity.
Superior Quality
This wakame is hand-harvested from clean, nutrient-rich waters, ensuring a premium-grade product that retains its tender texture and vibrant green colour when rehydrated.
Delicate Flavour
When soaked in water, dried wakame expands significantly, revealing a delicate, silky texture. It has a mild, slightly sweet flavour with an unmistakable oceanic umami richness, making it ideal for a variety of dishes such as miso soup, salads and stir-fries.
Nutritional Benefits
Wakame is a versatile ingredient packed with essential nutrients, including iodine, calcium, magnesium and vitamins A, C, D, and K. The natural properties of seaweed support metabolism, bone health and overall wellness.
Easy to Use
Dried seaweed is simple to prepare; just soak it in water for a few minutes to rehydrate, and it's ready to add to your dish. Its versatility makes it a staple in Japanese cuisine and an excellent ingredient for enhancing the flavour of soups, noodles, seafood dishes and salads.
Store in a cool, dry place, away from light.
Wakame Seaweed Salad Recipe
A light, nutritious dish full of umami flavour, making it a perfect appetizer or side dish.
Ingredients
- 1/4 cup premium dried wakame
- 500ml water
- 1 small cucumber, thinly sliced (optional)
- 1 carrot, julienned (optional)
- 1/4 cup cherry tomatoes, halved (optional)
- 1 tablespoon sesame seeds, toasted (for garnish)
Dressing
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar or honey
- 1 teaspoon fresh yuzu juice
- 1 clove garlic, minced (optional)
- 1 teaspoon grated fresh ginger (optional)
Method:
Rehydrate the Wakame:
Place the dried wakame in a bowl and cover it with 500ml of water. Let it soak for about 10-15 minutes until it expands and softens.
Once rehydrated, drain the wakame and gently squeeze out any excess water. Chop into small bite-sized pieces if desired.
Prepare the Vegetables:
If using, thinly slice the cucumber, julienne the carrot and halve the cherry tomatoes.
Make the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar (or honey), lemon juice, minced garlic and grated ginger until well combined.
Combine the Salad:
In a large bowl, combine the rehydrated wakame, sliced cucumber, julienned carrot and halved cherry tomatoes.
Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
Serve:
Allow the salad to marinate for about 10 minutes to enhance the flavours.
Just before serving, sprinkle the toasted sesame seeds on top for added crunch and a nutty flavour.
Enjoy:
Serve chilled or at room temperature.