The wakame algae (Undaria pinnatifida), also known as winged seaweed, is a yellow-brown seaweed that reaches up to 3m in length. It thrives from the intertidal zone to the shallow sublittoral, preferably in sheltered areas on mussel cultures and rocks. Originating in Asia along the cold temperate coasts of the West Pacific, it spread further to New Zealand and Argentina and is now also found in the northeastern Atlantic as well as the Mediterranean.
Wakame has been highly prized in the culinary world for generations. Whether raw, boiled or fried, the full-bodied seaweed with its particularly mild and slightly nutty flavour and nutritional quality can add a special touch to a wide variety of dishes.
