Wakame is a tender seaweed, and it's one of the easiest seaweeds to use at home. Once the dried wakame is soaked in water, it becomes a versatile seaweed that's perfect for adding to miso soups, salads, and rice dishes.
In this post, I'll cover how to prepare wakame, how to use it, and simple ways to cook with it.
If you're interested in basic Japanese ingredients, also check out my Koji Fermentation Guide, How to Cut Kabocha Squash, and Matcha Basic Guide!
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How to Prepare Wakame (Quick Summary)
- Cover dried wakame in plenty of cold or lukewarm water.
- Soak for about 5 minutes until fully rehydrated.
- Dried wakame expands a lot, often 10-12 times its original weight when rehydrated.
- Drain and gently squeeze out excess water.
- Use as is, or cut smaller depending on the recipe.
What is Wakame Seaweed
Wakame is an edible seaweed commonly used in Japanese and Korean cooking. It's known for its soft texture and mild, slightly sweet ocean flavor, making it easy to incorporate into everyday meals.
Fresh wakame is typically harvested in spring. It is dark brown when it's raw and turns bright green when blanched or cooked.
The wakame plant is divided into three parts depending on its culinary uses. The tender fronds are what we usually refer to as wakame. The stem, called Kukiwakame (茎わかめ), has a firm texture, while the base, known as Mekabu (めかぶ), is a bulbous part near the root with a slightly crunchy texture.
Wakame is most commonly sold in the dried form, and it needs to be rehydrated before use.
It's a common ingredient in miso soup along with tofu. Wakame is also used in seaweed salads and simple side dishes. It's one of the most approachable seaweeds to cook with at home!
Wakame is one of my personal favorite seaweeds (nori is No.1 because I love sushi!). I call it leafy greens in the ocean, as it has a lettuce-like texture and refreshing flavor. The ocea flavor is very mild, so it's beginner-friendly if you're new to seasweed cooking!
Forms of Wakame
While dried wakame is the most common and widely available type in U.S. grocery stores, it's not the only option. Understanding the forms can help you determine how to use them.
- Dried wakame: Blanched and dried for convenience. Most of the products come pre-cut, so you can easily use them in recipes. Best pantry item. Rehydrate in water for about 5 minutes before use.
- Fresh wakame: Typically available in season. It needs to be rinsed, trimmed, and separated into fronds and stems. Then, briefly blanched and cooled in cold water before use.
- Salted wakame: Blanched and preserved with salt, a traditional method of storing wakame. Rehydrate in water for 3-5 minutes before use. The flavor and texture are closer to fresh wakame than the dried kind.
In this post, I'll focus on dried wakame since it's the most accessible and practical for everyday cooking.
How to Prepare Wakame
- In a bowl, add dried wakame and cover with water. Let it soak for 5 minutes until fully rehydrated and tender. Soaking time is 5 minutes in cold water and 2-3 minutes in hot water.
- Drain well and gently squeeze out excess water. Then use it in your favorite recipes! Cut if necessary.
- For the soups, you can add dried wakame directly without rehydrating. Add it at the end of the cooking, as wakame can lose its texture and color if cooked too long.
Dried wakame will expand a lot, often around 10-12 times its weight! So just a sprinkle is enough for making miso soup and salads.
How to Use Wakame
Wakame is incredibly versatile and can be used in both warm and cold dishes:
- Add to the miso soup with tofu.
- Toss into cucumber salads (sunomono).
- Mix into rice (wakame gohan).
- Add to soba and udon noodle bowls.
- Use in seaweed salads.
Treat wakame like a tender green in the ocean, enjoy it in salads, or add it at the end of cooking.
What Does Wakame Taste Like?
Wakame has a mild, slightly sweet ocean flavor with a tender, silky texture.
When compared to other seaweeds, it tastes less intense and more delicate, which makes it so versatile and a great item to have in your pantry. It's also a great entry seaweed if you're new to cooking with seaweed.
Easy Recipes with Wakame
Ready to use wakame in your kitchen? Try these simple recipe ideas!
- Sunomono (Japanese Cucumber Salad)
- Miso soup with wakame and tofu (Japanese restaurant classics!)
- Wakame rice
- Add to Soba Noodle Salad
- Add to your everyday salad
Wakame vs Other Seaweeds
Japan is an island nation surrounded by a beautiful, abundant ocean. That's why so many types of seaweed are used in Japanese cooking. Each one brings a different texture and flavor to dishes.
Here are common seaweeds used in Japanese cooking:
- Wakame: tender, green seaweed with a mild, slightly sweet ocean flavor. Used in miso soup, salads, and light side dishes.
- Nori: Thin, dried sheets of seaweed with a crisp texture and savory flavor. Used in sushi, onigiri, and as a ramen topping.
- Kombu: A thick, firm seaweed with a rich umami flavor. Used in making dashi (Japanese soup stock), the base of many dishes like miso soup and simmered foods.
- Hijiki: A thin, short, dark seaweed with a slightly firm, chewy texture. Used in traditional simmered dishes with vegetables and soybeans.
- Aonori: A flaked green seaweed with a fragrant, slightly sweet aroma. Used as a topping for okonomiyaki, takoyaki, and yakisoba.
- Arame: Dark strips of seaweed with firm texture. Used in simmered dishes similar to hijiki.
Wakame is one of the lightest and easiest options, making it especially easy to use in everyday cooking.
Tips for Using Wakame
- Dried wakame will expand a lot, often around 10-12 times its weight! So a small amount goes a long way.
- Soak for 5 min in cold water, 2-3 minutes in hot water.
- Don't oversoak, or it can become too soft.
- Add at the end of cooking to keep its texture.
Storage and Shelf Life
- Dried wakame: store in an airtight container for several months.
- Rehydrated wakame: refrigerate and use within 2-3 days.
FAQ
Wakame is an edible seaweed known for its tender texture and mild flavor, commonly used in Japanese dishes like miso soup and seaweed salad.
5 minutes in cold water or 2-3 minutes in hot water.
No, wakame is best enjoyed cooked. Dried and salted wakame are usually blanched before processing, so you can eat them without cooking.
Raw wakame is dark brown and has a strong ocean flavor, while blanched wakame is bright green and has a milder, more delicate taste.
No, if you're using dried or salted wakame, as they usually come in pre-blanched. Once rehydrated, they're ready to use without further cooking.
Fresh wakame, however, typically needs to be briefly blanched before eating.
How to Rehydrate Wakame
Ingredients
- 1 Tablespoon dried wakame
Instructions
- In a bowl, add dried wakame and cover with water. Let it soak for 5 minutes until fully rehydrated and tender. Soaking time is 5 minutes in cold water and 2-3 minutes in hot water.
- Drain well and gently squeeze out excess water. Then use it in your favorite recipes! Cut if nessesary.
- For the soups, you can add dried wakame directly without rehydrating. Add it at the end of the cooking, as wakame can lose its texture and color if cooked too long.
Notes
Nutrition
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