The wakame seaweed is a brown alga, very similar to kombu. When dried, people confuse them. The wakame is thinner and green when soaking. It is native to the waters of Japan, growing in fast-moving streams, like kombu.
Eaten often combined with ground vegetables. It is very tasty sautéed with onions, or soaked and served with cucumber and lemon juice, or a summer salad dressed with vinegar. Slightly roasted in the oven and crushed into powder, then using it as a condiment for rice. It also combines well with soups, especially miso. For its mild flavor, is most often used in the West, and the third in order of popularity in Japan.
It is very similar nutritionally to kombu, particularly rich in calcium and vitamin groups B and C. As the kombu, it has the ability to soften the fibers of the food with which it is cooked.
Preparation of the recipe:
The miso soup, wakame is one of the most common dishes in everyday Japanese food. There are several ways of preparing soups with wakame. One version is to cook the chopped dried wakame broth with water, fried onions and miso. Another variation is to cut thin leaves of wakame flakes - five square inches per side - soak for half an hour and add the miso soup.
This soup served to accompany other foods such as hot tea, Japanese style . However, if it is to be used as a standalone dish or light meal would have to accompany it with homemade bread or a serving of rice and / or a piece of cheese, for example.
This recipe is an example of the many uses that gives the wakame in Japan.
Tags: macrobiotic recipes seaweed wakame
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