wakame


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wa·ka·me

 (wä-kä′mĕ)
n.
A brown seaweed (Undaria pinnatifida) native to East Asia and naturalized elsewhere, having a short stipe and pinnately divided blades, and used in Asian cooking.

[Japanese, from Old Japanese (perhaps originally meaning "young, soft seaweed harvested in spring" ) : possibly waka-, young + -me, seaweed (as in nikime, a kind of wakame).]

wakame

(wæˈkæmɪ) or

wakane

n
(Cookery) an edible seaweed, Undaria pinnatifida, used in Japan and China
References in periodicals archive ?
MBIEs Innovative Partnerships Programme team were thrilled to celebrate the successful launch of a collaborative trial supply project between NZ future food start-up Wakame Fresh and two Japanese edible seaweed companies on Friday.
Coromandel company Wakame Fresh is receiving $75,000 of funding through the Government's Sustainable Food & Fibre Futures fund (SFF Futures) to investigate the commercial viability of turning a weed into a high value export industry.
The secret of the flawless and soft skin of the Japanese women, can be attributed to their consumption of the Japanese seaweed also known as phytessence wakame or the wakame seaweed.
There were liberal lashings of wakame, or seaweed oil, as much as there was truffle oil.
ToD restaurants that will be serving up taste size delights include: Japanese restaurant Nobu, Gordon Ramsey's Bread Street Kitchen, contemporary tastes from Asia with Wakame, authentic Italian with GIA and gourmet Turkish food at Kaftan.
The brand's hero technology is the BioFerment Complex of fermented botanical and earth-derived ingredients of zinc, iron, copper, magnesium and wakame seaweed, which helps to achieve more luminous skin.
The 10 day long food festival will be featuring a specially designed menu which starts with Miso and Seafood clear soup, cold and hot appetisers like mixed Sushi, Sashimi, Hiyashi Wakame, Namayasai Salad, Sakana Tempura, Agedashi Tofu, Negima Yaki, Edamame, whereas a few of the main courses include Tori Katsu, Sakana Teriyaki, Ebi Ramen, Gohan and the most famous Teppanyaki's comprising Ninnikku Gohan, Gyu Teppanyaki,Tori Teppanyaki and the list continues.
Midnight magic pumpkin bento Prep Overnight + 20 min Cook 15 min Makes 1 bento For the midnight magic pumpkin 300g (about A1/2) small pumpkin or squash, peeled, deseeded, cut into 2cm slices 3cm piece fresh ginger, peeled and thickly sliced (5mm) 1 big pinch dried hijiki or 1 tsp instant dried wakame seaweed 1 tbsp tamari To assemble 85g dry soba noodles 1 handful watercress A1/2 kiwi, peeled, sliced Toasted sesame seeds Chilli, to taste The evening before you assemble your bento, put the pumpkin, ginger and seaweed in a frying pan and add water to about 3cm deep, ensuring the ginger and seaweed are covered.
Backed by the Heritage Lottery Fund, Capturing our Coast is the UK's largest ever 'citizen science' project of its kind, recruiting 2,500 volunteers to survey 1,800 sites around the country's coastline and hundreds more to take part in additional data collections Among the invasive species found are Japanese wireweed, Portuguese and Pacific oyster, the Australian barnacle, the orange-tipped sea squirt at Cresswell in Northumberland and Wakame seaweed.
Added into the mix was wakame, crispy seaweed, lettuce, avocado, crab meat, cucumber, tobiko, mac potato salad, red onion, radish and pickled ginger.
It's filled with delicious sea bream, grilled tiger prawns, breaded tilapia and noodles, garnished with pea shoots, wakame and samphire.
The toppings of menma (fermented bamboo shoots), shredded wakame (seaweed) and sliced green onions aren't unfamiliar, but it's the broth's surprisingly light taste and the thinness of the noodles that tell us this is a real bowl of Kushiro ramen.