Wakame is wild seaweed with lobate dark green leaves. It is harvested in spring, before the leaves harden. It has numerous nutritional qualities : wakame is very rich in calcium and is also a source of iron, phosphorus, potassium and vitamin C. .

Japanese seaweed.

50 g

This seaweed has a mild taste and a soft texture and can be used in various dishes. In Japan, it is particularly appreciated in miso soup and it is an ideal complement to salads, stews, vegetables or beans. It is sufficient to let it soak in water for 10 minutes and then to cook it for another 10 minutes. Drain, remove the veins and cut into strips. Mix the cooked wakame with the grain or vegetable dish of your choice.