Wakame Seaweed

Undaria pinnatifida

With a dark brown leaf, it is the second most consumed seaweed in the world, with a smooth texture, pleasant flavour and high nutritional value. Regarding its culinary value, it is one of the species indicated to start with the taste for Seaweed. Having organoleptic characteristics, close to those of vegetables, it is one of the most appropriate Seaweed to consume raw in salads. It is widely used in making pasta and soups (miso soup).