Atlantic wakame

Alaria spp.

seaweed

A fine brown seaweed with a delicate taste, cousin of Japanese wakame, in salads, miso soup or tartare.

Origin

North Atlantic

Season (United States)

all year round

Preparation

Dried, it is rehydrated for five to ten minutes in cold water then drained; fresh, it is rinsed well. Eaten raw in salads or tartare, or added at the end to a miso soup.

Molecules

Seaweed polysaccharides · IodineIn small amounts, not counted Fucoxanthin

Did you know?

It is also called “winged kelp”, for its midrib lined with thin blades.