Processed types of Wakame seaweed

Created on 2024.10.15

       Wakame (Undaria pinnatifida) is a perennial, large brown alga. The thallus is brown, leathery, 1-2 meters long and 50-100 millimeters wide. The overall outline is lanceolate, with a prominent midrib in the center and thinner sides, often forming numerous pinnate lobes with notched edges, sometimes undivided. The entire surface is densely covered with mucilage glands. The rhizoidal holdfast is fibrous, composed of dichotomously branched rhizoids with holdfast discs at the tips. It has a short stipe, nearly flattened cylindrical. In spring and summer, ear-shaped, thick, gelatinous, overlapping folds (commonly known as "skirt ear fungus") grow on both sides of the stipe, containing sporangia.

       The harvesting period is closely related to the seawater temperature of the year, generally concentrated between February and May. Fresh wakame harvested from the sea, if left unprocessed, will be digested by its own "enzymes" and lose its unique oceanic flavor and luster, as well as its elasticity in a short period. Therefore, to enable year-round consumption of wakame, various processing methods have been developed since ancient times. The wakame available in the market is basically processed. The types of wakame products sold in the market are generally divided into two major categories: salted and dried products, with many sub-types within each category.