What is a Wakame?
Wakame is one of the two seaweed species that we grow at our farm in the Oosterschelde. This seaweed has been widely used in Asian culture for many years and now other continents are discovering the true power and benefits of this superweed. Wakame is light brown in color and has long, smooth, wavy leaves that can reach several meters in length.
Where does wakame grow in France?
Wakame has also been cultivated in France since 1983, in sea fields established near the shores of Brittany.
Does wakame cause cancer?
May Have Cancer-Fighting Properties. One study in 52,679 women reported that increased seaweed consumption was linked to a higher risk of thyroid cancer, which could be a result of excess iodine intake (, , ). Therefore, more research is necessary to determine how wakame may impact cancer cell formation in humans.
How long can you keep wakame?
Dried wakame can be kept sealed in the bag it came in, in a cool, dry, dark place, for up to a year. Once you've rehydrated it, it should be kept refrigerated, where it will last for 3–4 days. You can also store rehydrated wakame in the freezer, where it will keep for a year.
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Why is wakame a problem?
Wakame or Japanese seaweed, is a highly invasive seaweed that can grow to 3m in length and has green-brown fronds. It grows in sheltered temperate waters, forming dense forests at depths of up to 15m and can quickly displace native habitats.
Where does wakame seaweed come from?
Wakame is a type of edible seaweed that has been cultivated in Japan and Korea for centuries. In addition to bringing a unique taste and texture to soups and salads, wakame is low in calories but high in several nutrients that are essential to health.
Can you eat wakame raw?
Use Wakame as a Versatile Sea Vegetable Wakame doesn't need to be cooked. In fact, in its raw state it retains all of its vitamins and natural enzymes so we get the full benefit when we consume it.
Why is wakame so green?
It turns out that chlorophyll has a higher melting point (~150 C) than phycoerythrin and fucoxanthin. When Seaweeds are added to boiling water (100 C) the other pigments melt and dissolve leaving behind the bright green chlorophyll. This trick is used for the iconic seaweed salad (wakame).
Can you eat too much wakame?
It is possible to eat too much seaweed, especially if it contains large amounts of iodine, which can affect thyroid health. A small 2020 study suggests that consuming seaweed may cause high iodine exposure, which can lead to a thyroid condition.
How do wakame reproduce?
Seaweed is a plant, but does not reproduce like most plants do on land, with flowers and pollen. Seaweed is more like a fern that reproduces by means of spores.
Is wakame anti inflammatory?
Wakame is high in omega-3 fatty acids, making it an anti-inflammatory food. In addition, wakame contains enough vitamin C to aid collagen production, which helps repair damaged skin. It also offers various health advantages.
Which seaweed is healthiest?
KelpKelp, a type of seaweed, is full of healthy nutrients that can benefit your health and possibly even prevent disease. This type of sea algae is already a staple in many Asian cuisines.
How much wakame can you eat in a day?
How Much Seaweed is Safe to Eat? For healthy individuals without a thyroid condition, the recommended daily allowance for adults 19 years and older is 150 micrograms and the upper limit is 1,100 micrograms, according to Dreher.
Is seaweed salad unhealthy?
Seaweed has nutrients that may help lower blood pressure and improve heart health. Weight control. It's low in calories and fat. It also has fiber, which can help you stay full longer.
Is wakame same as nori?
Wakame is different from nori, which is the type of dried seaweed used in making sushi. Nori comes in flat, dried sheets, whereas dried wakame usually comes in the form of strips that are somewhat shriveled up, a little bit like raisins from the sea.
Is wakame the same as kelp?
Wakame (Undaria pinnatifida) is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and texture.
Where is Wakame Seaweed found?
Algae. Undaria pinnatifida, commonly known as Wakame, is a large, brown kelp. It is native to the Northwest Pacific, from Russia to the coasts of Japan, Korea, China and Hong Kong.
Is Wakame Seaweed the same as nori?
Wakame and Nori differ in terms of shape, texture, and uses. Nori is usually flat and looks like dried sheets, while dried wakame often comes in the form of strips that are a bit wrinkled, looking somewhat like raisins from the sea. Wakame is a major type of edible seaweed.
What are the health benefits of Wakame Seaweed?
Wakame is a high-nutrient, low-calorie seaweed that can supplement your diet with various vitamins and minerals. It helps decrease cholesterol, blood pressure, and inflammation and promotes weight loss, thyroid health, heart health, and blood sugar control.
Where does Japanese seaweed come from?
As an island nation, Japan harvests numerous types of seaweed from all around the country, such as hijiki from the crevices of rocks by the sea, and kombu from the shallow waters off the coastline. Seaweeds—and seaweed-derived products—have been central ingredients of Japanese cuisine for thousands of years.
How long is a sporophyll viable?
Although the longevity of its sporophyte stage is only approximately six months, in its gametophyte stage, U. pinnatifida may remain viable for more than 24 months.
What is a wakame in Japan?
In Japan, there are various kinds of commercial wakame products: dehydrated or dried, seasoned and instant wakame food. Most of the dehydrated products are of the traditional type, such as Suboshi and Haiboshi wakame. Compared with Suboshi wakame that is dried under the sun without ash treatment, Haiboshi wakame can keep its vivid green colour during storage at 35 °C for 50 days in the dark.
What is the life history of U. pinnatifida?
U. pinnatifida has an annual, heteromorphic life history characterised by two different life stages, the sporophyte stage (diploid, 2n) is macroscopic and visible to the naked eye, and the gametophyte stage (haploid, 1n) which is microscopic.
How deep can a pinnatifida grow?
Habitat and biology. U. pinnatifida is found in low intertidal zones up to depth of 18 m, but is mainly found at depth between 1 to 3 m. It is able to grow on any hard surface to which it can attach, such as rocky reefs, mudstones, cobbles or even shells of abalone or bivalves.
Why are molecular markers important?
Molecular genetic markers, such as obtained by AFLP and SSR techniques, have been used in sporophytes and gametophytes to estimate the genetic diversity and relationships among various samples, which may be useful to species improvement through marker-assisted breeding and help to select indigenous gametophyte resources. Moreover, by use of molecular markers, more productive and healthy cultivars may be developed, which can greatly promote both the quality and quantity of the U. pinnatifida.
What is the temperature range of a U. pinnatifida?
U. pinnatifida favours cold water, with a preference for temperature less than 12 °C. In Asia, the native habitat of U. pinnatifida, sporophytes grow quickly between 5 and 13 °C during winter and spring. The growth of U. pinnatifida sporophytes occurs in the meristematic zone between the stipe and blade while, its apical parts simultaneously ...
Where was U. pinnatifida first grown?
After 1955, when several enterprising fishers began cultivating it on ropes, U. pinnatifida cultivation spread to various places in Japan, especially in the Sanriku and Naruto areas. Cultivation on a commercial scale began in China in the mid-1980s.
What Is Wakame?
Wakame is a species of sea vegetable, commonly referred to as seaweed, extensively used in Japanese and other Asian cuisines, especially in soups, salads, and snacks, but also as a seasoning. Wakame is deep green in color; it is occasionally referred to as "sea mustard," likely because it resembles mustard greens when cooked, but not because of its mild flavor, which is unlike the peppery vegetable.
What to use to marinate meat before grilling?
Use the dry ground powder, soy sauce, spring onions, honey, and sesame seeds to marinate meats before grilling. Mix rehydrated chopped wakame into pasta salads and dress with tamari and onion salt. Cucumber and Wakame Salad. Korean Seaweed Soup. Basic Miso Soup with Wakame.
How long does wakame last?
Once you've rehydrated it, it should be kept refrigerated, where it will last for 3–4 days. You can also store rehydrated wakame in the freezer, where it will keep for a year. Salted (refrigerated) wakame should be kept in the fridge, where it will stay fresh for several weeks, but it's best to check the expiration or sell-by date.
What is the difference between wakame and nori?
Wakame is different from nori, which is the type of dried seaweed used in making sushi. Nori comes in flat, dried sheets, whereas dried wakame usually comes in the form of strips that are somewhat shriveled up, a little bit like raisins from the sea. Dried wakame needs to be soaked before using it, whereas nori is usually toasted before ...
How to use wakame?
Simply place the seaweed in a bowl and cover it with warm water for a few minutes. It might expand a bit, so you might not need to use a lot of it. Once hydrated and drained, it's added to salads and soups, or chopped, seasoned, and served as a salad.
Where is wakame grown?
Storage. Back to Top. Wakame is one of the major types of edible seaweed. This sea vegetable is widely used in Asian dishes, and is most often served in soups and salads, or as a side dish to seafood. Wild harvested in Australian waters, it is usually farmed in Japan and Korea.
How long to cook wakame?
How to Cook With Wakame. After rehydrating, it's simply a matter of soaking it in iced water for 5 to 6 minutes, then draining it, and squeezing out the excess water. Another technique is to blanch the wakame, which involves briefly immersing the dried wakame in boiling water, then draining it, and rinsing it with cold water before squeezing it dry.
What Is Wakame?
Wakame is a brown or deep green seaweed with a silky texture that is commonly used in Japanese cuisine. The scientific name for wakame is Undaria pinnatifida.
Why is wakame good for pregnant women?
Because folate is needed for DNA copying and building new cells, it’s vital that pregnant women eat enough folate foods, like wakame, to decrease the risk of developmental issues. 7. Reduces High Blood Pressure. Several studies have investigated whether wakame has the ability to naturally prevent high blood pressure.
How is Wakame pronounced?
Wondering about the correct wakame pronunciation? It’s generally pronounced wuh-kah-mee, but in Japan, they say wah-kah-me.
How many calories are in a 100 gram wakame?
Like other seaweed nutrition, wakame nutrition is quite impressive. 100 grams of raw wakame contains about: 45 calories.
How much zinc is in wakame?
0.1 milligram vitamin B1 (4 percent DV) 0.4 milligram zinc (3 percent DV) The nutrients present in wakame contribute to its benefits on our overall health. Here’s a rundown of the top wakame health benefits: 1.
What minerals are in Wakame?
Wakame provides manganese, iron and calcium, three minerals that help balance hormones naturally. Manganese and calcium help improve symptoms of PMS as well.
What is the nutritional value of wakame?
The benefits of wakame come from the seaweed’s nutrition content. It’s rich in vitamins and minerals, such as folate, vitamin B2 and manganese.
Introduction
Japanese seaweed (or wakame) is a highly invasive seaweed that can grow to 3m in length and has green-brown fronds. It grows in sheltered temperate waters, forming dense forests at depths of up to 15m and can quickly displace native habitats.
How can you help?
Learn to recognise, and be aware of, the Japanese seaweed (or wakame) so that you can report any suspected new sighting.
How much iodine is in wakame?
In fact, wakame contains approximately 42 mcg of iodine per gram, which is about 28% of the RDI ( 2. Trusted Source. ). Iodine is an essential mineral that your body uses to produce thyroid hormones, which help support growth, metabolism, protein synthesis and cell repair ( 3. Trusted Source.
How long does it take for wakame powder to lower cholesterol?
Similarly, another animal study showed that dried wakame powder altered the expression of specific genes to help significantly decrease cholesterol levels after just 28 days ( 11 ).
What vitamins are in wakame?
Each serving of wakame also contains vitamins A, C, E and K, as well as iron, copper and phosphorus.
Where is wakame grown?
Wakame is a type of edible seaweed that has been cultivated in Japan and Korea for centuries.
What is the condition where your thyroid is unable to make enough thyroid hormone?
A deficiency in this key micronutrient can contribute to hypothyroidism, a condition in which your thyroid is unable to make enough thyroid hormone to support normal function.
What is high blood pressure?
High blood pressure is a condition that places extra strain on your heart and blood vessels, weakening your heart muscle and increasing your risk of heart disease ( 6#N#Trusted Source#N#).
Is wakame good for you?
Wakame is a highly nutritious, edible seaweed that can add a range of vitamins and minerals to your diet for a low number of calories . It’s also been associated with various health benefits, including lower cholesterol levels, decreased blood pressure, enhanced weight loss and reduced blood sugar.
How to grow U. pinnatifida?from thefishsite.com
Cultivation of U. pinnatifida starts at sea by laying the longline horizontally and inserting sporeling strings at intervals of 35–40 cm. These strings will hang in the surface water, usually within 1 m of the surface. The interval between the horizontal longlines is 2 m. Each individual longline is 8 m in length. The initial sporeling is roughly 1 cm long. They will reach 2–3 m between outplanting in October and harvesting in April. Each individual longline can produce approximately 80–130 kg fresh Undaria biomass. The main variables to final production weight are the location, water current (strong current is favoured) and water depth where they are farmed.
How did pinnatifida spread?from thefishsite.com
Its introduction to other waters was believed to be through the ballast water of cargo ships from Asia, which is possible because gametophytes contained in the water can survive the long-distance trip. Its further spread may be related to its natural dispersal and through transportation between locations. It can change the structure of ecosystems, especially in areas where native seaweeds are absent.
What is a wakame in Japan?from thefishsite.com
In Japan, there are various kinds of commercial wakame products: dehydrated or dried, seasoned and instant wakame food. Most of the dehydrated products are of the traditional type, such as Suboshi and Haiboshi wakame. Compared with Suboshi wakame that is dried under the sun without ash treatment, Haiboshi wakame can keep its vivid green colour during storage at 35 °C for 50 days in the dark.
What temperature do zoospores grow?from thefishsite.com
In Asia, the release of zoospores occurs in water temperature between 17 and 20 °C, with germination taking place at approximately 20 °C. However, when water temperature is over 20 °C, longevity of zoospores decreases and less germination takes place.
How to keep seaweed fresh?from instructables.com
To do this, rinse it under fresh water to remove critters, sand, and excess salt. To keep a saltier flavor, rinse it in ocean water. Seaweed can also be dried-hang it from a clothing line outside, or drape it on a pasta rack in your house.
What is the life history of U. pinnatifida?from thefishsite.com
U. pinnatifida has an annual, heteromorphic life history characterised by two different life stages, the sporophyte stage (diploid, 2n) is macroscopic and visible to the naked eye, and the gametophyte stage (haploid, 1n) which is microscopic.
How are sporophylls harvested?from thefishsite.com
At the end of June, when seawater temperature rises to 18-19 °C, well-matured sporophylls are cut off from the sporophytes, brought to land and dried in ambient temperature for 1–2 hours in a shaded place. Sporophylls are then put into filtered seawater for releasing spores, again at ambient temperature (16-18 °C). When the concentration of spores in the water reaches 100 000-150 000 per millilitre, the sporophylls are removed from the water, and collectors are inserted. Collectors are constructed by wrapping 2 mm thick nylon string around a plastic frame made of polyvinyl chloride (PVC) pipes. Collectors are removed from the seeding tank once the string are seeded with sufficient spores (50–100 spores within a 100× microscopic field), and are then transported in tanks of filtered seawater for the next step of the hatchery process. In the northern hemisphere, the hatchery starts in June when seeding spore onto collector is performed and ends in late of September when the seawater temperature drops to 22 °C, which is optimal for 200 µm long sporophytes to grow rapidly.
How to keep seaweed fresh?
To do this, rinse it under fresh water to remove critters, sand, and excess salt. To keep a saltier flavor, rinse it in ocean water. Seaweed can also be dried-hang it from a clothing line outside, or drape it on a pasta rack in your house.
What is kelp used for?
Best Uses: This kelp has long, flowing blades; to harvest, cut about 3/4 of a blade off and let the rest regrow. Wakame has a thick, sturdy texture and so is popular in seaweed salads and used in miso soup. Since it has such a firm texture and neutral flavor, I also use it to make kimchi and chips and crackers.
When to harvest Nori?
Season: It’s best to harvest in springtime, as the fronds can start to harden by summer. Best Uses: Since Nori is so thin, it's great for making seaweed salads. Lavar was commonly ground down into a type of “flour” for breads in Wales.
What is Nori leaf?
Known in Japan as Nori, we are used to it in uniform, thin green sheets. However, this Nori has been processed, like wood chips to a sheet of paper. In the wild, they more resemble lettuce leafs. This plant is also called “lavar” in the British Isles and considered a staple there in seaside towns. The leaves of this plant range from red to dark brown to reddish purple. They are so thin-just one cell thick-they are almost translucent and have a pleasant, delicate mouth-feel.
How long does seaweed last?
Once dried, your seaweed should last at least a year. I've included a link to harvesting kombu and some links to some seaweed recipe ideas and more are coming soon.
What is Cystoseira seaweed?
Cystoseira is a lesser-known seaweed, but it's got a thick, crunchy texture and mild flavor. Pictured here, we put some on our bagels while out foraging. It's also great for making into pickles. It floats about mid-tide zone, and so is easy to get to.
How to collect seaweed?
Collect seaweed when the tide is low. Once it’s dry on the beach, insects may be breaking it down, so collect in the water, just below the tide line. Avoid any that look like something has been chewing on them. 3.
Identity
- Undaria pinnatifida Harvey) Suringar, 187
FAO Names: En - Wakame, Fr - Wakamé, Es - Abeto marino - Biological features
A brown seaweed. Thallus fixed by a ramified holfast with numerous haptera, the origin of a flat stipe with denticulated margins (in young individuals); frond blade-like (lanceolated), extending from the tip of the plant for half to three-quarters the length of the plant, and reaching an overall l…
Profile
- Historical background
Cultivation of U. pinnatifida was first studied at Dalian, northeast China, by Youshiro Ohtsuki who patented cultivation techniques in 1943. After 1955, when several enterprising fishers began cultivating it on ropes, U. pinnatifida cultivation spread to various places in Japan, especially in t… - Main producer countries
Main producer countries of Undaria pinnatifida (FAO Fishery Statistics, 2013)
Production
- Production cycle
Production cycle of Undaria pinnatifida - Production systems
Seed supply Parental plants that are used for yearly sporeling production come from the farmed population. Parental plants are usually reserved on lone-lines until end of June after commercial harvest at the end of April. The plants are cultured under relatively deep water to elongate the ti…
Statistics
- Production statistics
China: until 2013, the total cultivation of U. pinnatifida in China reached 8 199 hectares and a corresponding production of 170 000 tonnes (dry weight). The annual production in the early-1990s was 8 000–13 000 tonnes dry weight, which is two or three times the pre-1980 figures. In t… - Market and trade
Japan is the main market for Undaria, worldwide. Aquaculture of Undaria in Japan is not sufficient to meet the domestic market, which has led to Japanese import of Undaria products from both South Korea and China for the past 30 years. The annual consumption of Undaria in Japan has …
Status and Trends
- Research (state of art-recent developments): There are three main lines of research in the field of Undaria, including: evaluation of its potential as an invasive species in foreign waters; cultivation biology and techniques; and molecular biology. Undaria pinnatifida has successfully invaded several areas of the world, such as France, England, Netherlands, Belgium, Italy, western Unite…
Main Issues
- There are two main issues with the cultivation of U. pinnatifida: the potential effect on environment and the economic impact on marine farms. Impact on the ecology and biodiversity beyond its native boundaries U. pinnatifida has been regarded as a noxious invasive alien species in countries other than its native distribution area. Its introduction to other waters was believed to b…