Edible seaweed, also called sea vegetables, are aquatic plants known as algae (either red algae, green algae, or brown algae) that grow in the ocean.
Seaweed contains amino acids called glutamates which have a salty, rich, savory taste known as umami.
Seaweed is a popular ingredient in Asian cuisine, especially Japanese food.
Wakame (わかめ) is a type of seaweed and commonly used in soups like miso soup and salads like tofu salad, as well as a side dish to vegetables, like cucumber.
Wakame seaweed that is often found in dried form as opposed to fresh and salt preserved, especially outside Japan.
Hydrate it in water for 5 minutes, and it is ready to use.
It expands quite bit, so you might not have to use a lot.
The product is Kosher & Halal certified.
Dried wakame seaweed, it has a subtly salty, but distinctive and strong flavour and texture.
It is most often served in soups and salads. It is also commonly used in Miso Soup and Sunomono.
Among seaweeds, wakame contains a comparatively high amount of calcium, and is said to be effective as a remedy for constipation and to make hair shiny.
Dried seaweed flake must first be reconstituted in water, after which dousing it with boiling water and then dipping it in cold water will enhance the color and texture.
Our facility is FSSC22000 & BRC certified operation.
Steam sterilization or irradiation can be added for microbiological reduction.
This ingredient category is available as all natural, as well as Non-GMO & Gluten Free verified.
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%