Wakame is a species of sea vegetable, commonly referred to as seaweed, extensively used in Japanese and other Asian cuisines, especially in soups, salads, and snacks, but also as a seasoning.
Wakame is deep green in color; it is occasionally referred to as “sea mustard,” likely because it resembles mustard greens when cooked, but not because of its mild flavor, which is unlike the peppery vegetable.
It’s available in two forms: dried, which is most common, and salted.
The salted variety is sold refrigerated in a sealed package.
Dried wakame seaweed are used in a wide variety of applications including seasoning blends, salad dressings, salad products, sauces, soups and stews, pasta products, chips and snacks.
Dried wakame , dried seaweed is black color. It will turn to green color when cooked in water.
And its sizes get much much larger than dried. It expands quite bit, so you might not have to use a lot.
Available sizes: Flake 10×10 mm ; 6×6 mm; 3×3 mm; granules: 8-40 mesh; powder: 60 mesh / 80 mesh
Ingredients: Dried Wakame Seaweed
Packaging: 10 kg, 20 kg , customized packing solution available
Flavor: Fresh ocean seaweed flavor, slight slat
Color: Dark green, almost black when dried, color lightens when reconstituded
Dried wakame seaweed is made from fresh and salt preserved seaweed.
Hydrate it in water for 10 minutes, it is ready to use. It expands quite bit, so you might not have to use a lot.
Wakame has mild flavor and soft texture. It is commonly used in Miso Soup and Sunomono.
Wakame Seaweed is a fundemental ingredient of Japanese Cuisine.
It is used across many applications, such as salads, added to dashis and soup bases, or as a stand alone ingredient.
It has been harvested by sea-farmers for 1300 years. Wakame grows best in cold, well oxygenated waters that are abundant with reefs or rocky sub-terrain.
Steam sterilization or irradiation can be added for microbiological reduction.
This ingredient category is available as all natural, as well as Non-GMO verified.
Dried wakame seaweed is Kosher, Halal certified.
Flavor/Aroma: Typical of wakame seaweed
Appearance: Flake, crumbs
Moisture 10% maximum
Foreign Material None
Aerobic Plate Count 100,000/g maximum
Mould and Yeast: 1000/g maximum
Coliform 1000/g maximum
E. Coli: < 3 MPN/ g
Salmonella None Detected/375g
IV. Packaging, Storage and Shipping
Inner poly bags and outside carton
Shelf Life: 12 Months
Storage temperature 25 °C, relative humidity 60%