Wakame seaweed

What is Wakame seaweed

Wakame seaweed (scientific name: Undaria pinnatifida) is a native of Japan and Korea, it is a seaweed of the family Alariaceae. Stick to the rocks of the sea and let the red-brown elongated leaves drift in the sea. When it is alive, it turns reddish brown, and when it gets boiled it turns into bright green. It is disliked in foreign countries, and the only countries to be edible are Japan and Korea. It has a lot of vegetable fiber, has low calorie, has the effect of making the blood smooth, it helps prevent myocardial infarction and arteriosclerosis. Although the cold season of February is natural season, there are only about 10% of the shipment amount of all seaweeds, and most of them are aquaculture goods and are circulating all year around the year. We mainly eat it with seaweed salad, vinegared thing, miso soup. Abalone (abalone) etc are also feeding. Recently, there is a report that duckwheat mixed in Japanese and Korean boats and tanks breeded in the Australian coastal omas and lobster aquaculture rocks and suffocated.

Common name: Wakame seaweed, Scientific name: Undaria pinnatifida, aka:Wakame, distribution: Hokkaido to Kyushu of Japan , Korean Peninsula, Total length: 200 cm, Color: red brown (live), bright green (after boiling), season: February, predator: abalone, human.

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