Wakame, Japanese kelp, Apron-ribbon vegetable
Undaria pinnatifida
Family: Alariaceae
What it is like
A brown seaweed. It is 1-1.5 m long and 50-100 cm wide. It is sword shaped with lobes along the side.
Where it is found
It is a temperate plant. It grows rapidly and can crowd out native seaweeds.
Countries/locations it is found in
Adriatic, Argentina, Asia, Australia, Britain, China, Europe, France, Italy, Japan, Korea, Mediterranean, Mexico, Netherlands, New Zealand, North America, Portugal, Russia, South America, Spain, Tasmania, USA
How it is used for food
The blades can be eaten fresh or dried. They are often used in miso soups. They are also eaten in salads, tofu preparations or cooked with rice vinegar. It is cooked with bamboo shoots to soften their tough fibres. It is also dried and ground to a powder and added to soups and cereal dishes. The midribs are salted or preserved in vinegar. The sporophylls are added to root vegetable stews.
It is very popular. It is cultivated in warm waters. It is sold fresh or dried. It is an important food in Japan, Korea and China.
Edible parts
Frond, algae, seaweed, blades
How it is grown
It grows very rapidly.
Its other names
Local names
Mekabu, Miyeouk, Miyok, Precious sea grass, Qun dai cai, Sea mustard