Wakame is a kelp and looks and tastes like
spinach lasagne. Wakame is similiar to Kombu and it can be used in many
of the same ways, particularly in soup.
Wakame is probably best used in salads,
added to soup or broth or used as a topping for other dishes. Soak dried
wakame in water and it will expand to about ten times in size. Wakame
should have the central vein cut out after soaking. It can then be either
simmered for 10 minutes or cut into small pieces and served as a salad.
Wakame soba, a mixture of wakame and buckwheat
noodles (soba) is a favourite at Japanese restaurants.
Wakame because of its kelp content is rich in protein, calcium, iodine,
magnesium, iron and folate. Lower rates of breast cancers have been reported
in Japanese women eating a diet high in kelp. Lignans, which help fight
cancer are found in high quantity in wakame (kelp) and may provide protection
against certain cancers.
Even though seaweed supplements and kelp tablets are currently being sold
as energy boosters, there is no evidence that seeweed boosts energy except
in those who are iodine deficient and have underactive thyroids.