Adding wakame to your diet can provide a plethora of health benefits. Its high antioxidant content fights against oxidative ...

Humans have eaten macroalgae, like wakame and nori seaweed, for thousands of years. But recently attention has turned to the nutritional and environmental potential of their microscopic cousins.

Wakame is possibly the most consumed seaweed as food in the world. It's very popular in China, Japan, and other Asian countries, and it's also starting to make its way into the daily cooking of ...

In Japan Wakame seaweed has been cultivated for centuries by sea farmers for human food - but offerings of it were made to the spirits of ancestors and even taxes were paid in seaweed. Nowadays it ...

Wakame seaweed is well-loved in Japan, but it is turning up in more parts of the world as an invasive species. In Argentina, there is a movement not to view it as a sea "weed," but as a sea ...

The final installment will feature a salad that uses a “dried food of the sea,” wakame seaweed. In Japan, a nation surrounded by the sea, seaweed has been part of the diet since ancient times.

they revealed the genetic expressions of algae reproductive organs, completed whole-genome assembly of wakame, an annual algae, and developed a haploid cloning technique for breeding kelp and ...

2. Cut the wakame seaweed into 4 to 5cm squares and parboil. 3. To make the dashi stock, simmer the kombu over medium heat for 10 minutes. Add some water and katsuobushi. Maintain a gentle boil ...