Frozen wakame stem cut salted

Frozen wakame stem cut salted

Salted wakame stem cut (undaria pinnatifida) is used as raw of seaweed salad (chuka wamake)

Wakame, Undaria pinnatifida, is a sea vegetable, or edible seaweed, that has been nominated as among

100 of the world's worst invasive species, according to the Global Invasive Species Database. In Japan it

is most widely used in miso soup.

History as food:

In 1867 the word "wakame" first appeared in an English-language publication, A Japanese and English

Dictionary, by James C. Hepburn.
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 flavour and slippery texture. The leaves should be

cut into small pieces as they will expand during cooking. 

In China, it is called qundaicai.
In Korea, it is called miyeok and used in salads or soup.
In French, it is called "fougere des mers".

Health function:

1. Compound in wakame known as fucoxanthin can help burn fatty tissue. Wakame is also used in

topical beauty treatments.

2. In Oriental medicine it has been used for blood purification, intestinal strength, skin, hair, reproductive

organs and menstrual regularity.

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