Product information

Everything about wakame (gedroogd)

Wakame is the lighter, sweeter sibling of nori — softer in texture and milder in flavour, ideal for soups and salads.

What is wakame (gedroogd)?

Dried wakame (わかめ / 裙带菜 qúndàicài) — also known as sea mustard or miyeok (미역 Korea), botanically Undaria pinnatifida — is a soft, green seaweed variety that swells dramatically after soaking (10x its dry size).

Dried it is deep green to blackish-green; after 5 minutes in cold water it becomes a bright blue-green and soft. Milder and slightly sweeter in flavour than nori.

wakameseaweedJapansoup

Origin & tradition

Native to the cooler seas around Japan, Korea and China. In Korea, miyeok is traditionally eaten in soup (miyeok guk) after childbirth as recovery food. In Europe, wakame is an invasive species along the Atlantic coasts.

Flavour & texture

Mild, subtly sweet oceanic aroma with a slightly briny taste. Softer and less intense than nori. Smooth and slightly slippery after soaking.

In Japan classically used in miso soup alongside tofu. In Korea as miyeok guk and miyeok muchim. In China in light soups.

Kitchen applications

Japan: miso soup with wakame and tofu · wakame salad with sesame and rice vinegar · sunomono (Japanese vinegar salad)
Korea: miyeok guk (미역국, seaweed soup with beef or mussels) · miyeok muchim (wakame salad with sesame and gochugaru)
China: 裙带菜汤 (wakame soup) · light seaweed salads

Storage & freshness

Store dry for up to 2 years. Once soaked, keep refrigerated for a maximum of 1 day. Do not freeze.

Professional kitchen tip

Soak for just 5 minutes in cold water — soaking too long makes it slimy. Squeeze out thoroughly before using in salads.

Fresh Wakame (gedroogd) delivered daily to your kitchen

Choina delivers fresh Asian produce every morning to restaurants and wholesalers across the Netherlands and Belgium — Rotterdam, The Hague, Amsterdam, Utrecht, Antwerp and Brussels. No minimum order.

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