Wakame is widely used in everyday Japanese cooking, particularly in miso soup.
Once rehydrated, its leaves become soft and tender, with a delicate marine flavour that pairs easily with tofu, vegetables, rice or noodles.
Usually sold dried, wakame quickly increases in volume when placed in water, so a small amount is enough to prepare several servings.
Wakame should first be rehydrated in lukewarm water. The rehydration time depends on how it has been cut. Small flakes may be ready in two or three minutes, while larger leaves generally require ten to fifteen minutes.
The wakame should then be rinsed and drained. When preparing a salad, press it gently to remove any excess water.
In miso soup, add a small amount towards the end of preparation: prolonged cooking would cause it to lose its colour and make its texture too soft.
Once rehydrated and cut, wakame also pairs naturally with Japanese tofu, a sesame dressing or a rice vinegar seasoning.
