Wakame

Wakame (Japanese若 布,和 布orワカメ;. Kor 미역, miyeok ) is produced from the brown alga Undaria pinnatifida. This alga has recently been successfully grown in Brittany and marketed. Wakame is dried often as an ingredient in Japanese cuisine, such as miso soup, which thus receives a stronger aroma. In Korean cuisine, this algae in soups, porridges and salads will be used. The salads are available in different shapes and preparation - often sesame is used for refinement.

Wakame is iodhaltig (10 mg/100 g of dry matter iodine), next to it contains, among other things, alginic acid.