Ingredient

wakame seaweed

1 recipes

Wakame algae are characterized by their dark color - in fact they belong to the brown algae family - and reach up to one meter in length and thirty centimeters in width, growing particularly in seabeds around ten meters deep, particularly in the seas of Japan. Wakame seaweed has been known as a food since 700 BC, and is characterized by its high protein content, with a notable concentration of essential amino acids, to which is also added the presence of group B vitamins, and a good quantity of calcium, magnesium and phosphorus. In the West, wakame seaweed is also sold as a food supplement, while in its countries of origin, it is mainly used as a food.

Use in cooking

Wakame seaweed is suitable for use in the preparation of salads, broths, soups, as well as first courses based on pasta and rice and second courses based on fish and meat.

Preservation

The preservation of wakame seaweed must take place through boiling and drying: once placed in a jar, they can be stored in a cool, humidity-free place.