Wakame

Cultivated in laboratories and on ropes

Wakame’s owes its commercial value to its dietary and pharmaceutical properties. Seaweed farming expanded during the latter half of the 20^th century to meet demand in Japan. In the 1980s, it was introduced along the Atlantic coast of Europe and then on the coasts of Oceania and America. However, China, Korea and Japan are still the main producers.

This seaweed is grown in two ways. Following the traditional method, the seaweed spores are collected in spring and grown in tanks until October, when the plants are then put into the sea and grown on ropes. The seaweed is harvested five months later. With the second technique, the spores are cultivated in laboratories with precise lighting and temperature control. This technique produces large quantities of reproductive cells which can be grown into mature plants at any time of the year. Seaweed is generally harvested by hand. Most of the time, it is boiled at 85°C to 95°C for 20 to 60 seconds, salted and then dried before being packaged.

A brown seaweed with ruffled edges

Wakame is a large, brown seaweed with ruffled edges and can grow up to three metres in length. Originally from the north-west Pacific Ocean (Japan, Korea, north-east China and south-east Russia), it grows in cold temperate waters at a depth of between six and twelve metres. It changes shape over time. First it grows lengthways, then becomes wider and develops jagged edges. It enjoys currents and light and is an efficient colonising species as it tolerates organic pollution and variations in levels of salinity.

A deliciously healthy seaweed

Known for its dietary and pharmaceutical properties, wakame is rich in trace elements, vitamins, protein and polysaccharides fucoidan and alginate (complex sugars formed of chains of simple sugars), as well as in potassium and Omega-3 fatty acids (good for the cardiovascular system). It also contains a large amount of fucoxanthin, a molecule which has proven to help prevent obesity, diabetes and certain forms of cancer.

Wakame is very popular in Asia, where it is eaten in soups and salads and is used as an ingredient in a large number of dishes. It has very tender leaves, is crunchy when only slightly cooked and becomes a binding agent when cooked for a long time. It has emollient properties, softening grains and pulses for example by acting on their fibre and, as such, reducing their cooking time. The seaweed is eaten with salt and vinegar and goes well with rice, pasta, vegetables, tofu, meat, poultry, fish and seafood. It is often used as a garnish for sashimi (a raw fish delicacy).