Wakame originates from the Pacific around Japan, China and Korea, but was introduced by shipping to South America, Australia and the Atlactic and is spreading rapidly there.
Appearance
Wakame clings to the sand with its thick root (it is called mekabu). On the two-metre-long stem there is then a tuft of leaves like a fir tree, broad at the bottom and narrow at the top. Like most brown algae, the wakame is greenish brown to golden yellow.
Production
Wakame is grown worldwide on thick ropes in shallow water. The young plant has to grow for two years before mainly the leaves are harvested. The particularly nutrient-rich root mekabu is a speciality.
BIO „curly“ Wakame leaves blanched (AAAQ1002)
Undaria pinnatifida
brown algae
Wakame is a vegetable alga with a round, slightly sweet sea flavour. Fishy or metallic notes are rare. The alga is used with other vegetables in soups, salads or vegetable products.
After harvesting, the wakame leaves are gently dried at 42°C.
Wakame is a vegetable alga with a round, slightly sweet sea flavour. Fishy or metallic notes are rare. The alga is used with other vegetables in soups, salads or vegetable products.
After harvesting, the wakame leaves are gently dried at 42°C.
Wakame originates from the Pacific around Japan, China and Korea, but was introduced by shipping to South America, Australia and the Atlactic and is spreading rapidly there.
Appearance
Wakame clings to the sand with its thick root (it is called mekabu). On the two-metre-long stem there is then a tuft of leaves like a fir tree, broad at the bottom and narrow at the top. Like most brown algae, the wakame is greenish brown to golden yellow.
Production
Wakame is grown worldwide on thick ropes in shallow water. The young plant has to grow for two years before mainly the leaves are harvested. The particularly nutrient-rich root mekabu is a speciality.
