Wakame

Posted on 22. Jan, 2010 by grace in Ingredients, Japanese, Korean

Wakame is similar to Kombu and it can be used in many of the same ways, particularly in soup. It is used for Korean seaweed soup. Best used in salads, added to soup or broth or used as a topping for other dishes. Soaked dry wakame in water expands to about ten times in size. Wakame should have the central vein cut out after soaking. It can then be either simmered for 10 minutes or cut into small pieces and served as a salad.

*Gerry Furth-Sides writes the “Front of the House” column for Great-Taste magazine and is working on a book about immigrants who became successful restaurateurs in the United States.