Why seaweed enjoys rising tide of popularity?

Wakame is one of the main types of edible seaweed. This sea vegetable is widely used in Asian cuisine, most often in soups and salads or as a side dish to seafood. China has a large source of seaweed farming and exports large quantities of wakame salads to the world. Wakame is one of the green and healthy foods of the 21st century.

What is wakame?  

Wakame is a sea vegetable, often referred to as seaweed, widely used in Japanese and other Asian cuisines, especially in soups, salads and snacks, and also as a condiment. Wakame is dark green in color; it is sometimes called "sea mustard", probably because it resembles mustard greens when cooked, but it has a different, milder flavor than peppery vegetables.

Wakame vs. Nori

Wakame differs from nori, which is the type of dried seaweed used in sushi. While nori is flat, dry flakes, dried wakame is usually striped and somewhat crinkled, somewhat like raisins from the sea. Dried wakame needs to be soaked before use, while nori is usually baked before assembling sushi rolls or rice balls.

How does wakame taste?  

Like most sea vegetables, wakame has a salty, fresh flavor with a degree of sweetness. Because wakame comes from the sea, it will taste like the sea, or at least evoke that flavor, but without any fishiness. In terms of texture, rehydrated wakame has a slightly rubbery, slippery texture that squeaks when you bite into it.

Benefits of eating wakame  

Wakame is rich in omega-3 fatty acids, essential amino acids, minerals and vitamins, and contains a moderate 45 calories per 100 grams of raw wakame. Wakame is also good for weight management, as studies have shown that the fucoidan in its composition helps to burn fat tissue.