American Heritage® Dictionary of the English Language, Fourth Edition
- n. A brown seaweed (Undaria pinnatifida) native to the coasts of China, Japan, and Korea, having a short stipe and pinnately divided blades, extensively used in Asian cooking.
- Japanese. (American Heritage® Dictionary of the English Language, Fourth Edition)
“The seaweed - known as wakame by Japanese food lovers and used in miso soup - was first discovered in Los Angeles Harbor in 2000.”
“This extract is derived from an edible brown seaweed known in Japan as "wakame".”
“When wakame seaweed is not available, substitute 2 lightly packed cups of coarsely chopped, mild-flavored leafy greens, such as spinach, chard or napa cabbage.”
“Miso soup is typically made with wakame, a leafy sea vegetable that is widely available.”
“We also kept plenty of brown rice and wakame a sea vegetable.”
“Macrobiotic nutritionists often recommend a few tablespoons daily of a sea vegetable like kombu, hiziki, wakame, arame or mekabu is all that is needed; however, "more" is not better -- these foods are concentrated minerals and there is a point of diminishing returns.”
“Place the wakame in a small cup of water to soak until tender 5 minutes.”
“Finely slice the wakame and place it in a saucepan with fresh spring water or filtered tap water.”
“Following the atomic bombing of Nagasaki in 1945, a group of medical doctors led by Tatsuichiro Akizuki, M.D. used a traditional diet consisting of roasted brown rice, miso soup, Hokkaido pumpkin, sea salt and wakame and other sea vegetables to help save many lives.”
“Â½ to 1 inch piece wakame sea vegetable available at most health-food stores per cup of soup”
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