Wakame Salade

Sea farmers in japan have grown wakame since the nara period. It is most often served in soups and salads. The combination of cucumber and wakame is one of the most popular types of sunomono.

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First of all let s get this seaweed re hydrated.

Wakame salade. La salade d algues wakamé est une recette incontournable du japon. Le wakamé est une algue très présente en asie et particulièrement bonne pour la santé car riche en vitamines en minéraux en calcium et en oligo éléments. Wakame a dark green leafy seaweed is the most common type used for this salad. While the seaweed is soaking prepare the dressing.

This is a sunomono made with wakame or seaweed and cucumber. Simply place in a bowl of water for twenty minutes. Once you ve tossed the seaweed salad with the dressing i d recommend letting it sit for at least an hour before eating but it tastes best when left in the fridge overnight. Mild tasting arame and hijiki are also good choices.

Sunomono is usually a light vinegared salad made with cucumbers. It is served as part of japanese meals and is especially good with seafood. Japanese american style seaweed salad gets its trademark flavor from toasted sesame oil which is combined with soy sauce sugar vinegar and. Wakame undaria pinnatifida is a species of edible seaweed a type of marine algae and a sea vegetable it has a subtly sweet but distinctive and strong flavour and texture.

As of 2018 the invasive species specialist group has listed the species on its list of 100 worst globally. You can use a ready assembled sea vegetable salad or use a combination of wakame and hijiki seaweed. They can be bought at asian grocery stores. You too can make this simple and tasty dish at home.