Wakame Seaweed (Undaria pinnatifida)

I. General Information

A. Scientific Name:

Undaria pinnatifida

B. Alternative Names:

Sea Mustard

C. Pronunciation:

wah-kah-meh

II. Sourcing and Origin

A. Source:

Cultivated in East Asia, especially Japan and Korea; wild populations found in cold-temperate seas.

B. Geographic Origin:

Japan, Korea, temperate Pacific

C. Method of Processing:

Blanched, salted, or dried

III. Properties and Uses

A. Physical Properties:

Thin fronds, dark green to brown, silky texture

B. Chemical Composition:

Fucoxanthin, omega-3 fatty acids, iodine, calcium, vitamins A, C, K

C. Primary Uses:

Skincare: Anti-aging and antioxidant extracts

Haircare: Shine-enhancing mineral content

Wellness: Supports metabolism and bone health

Culinary: Miso soup, salads, stir-fries

Household: Adds nutrients to broth

D. Key Benefits:

Boosts metabolism, supports weight management, bone health

IV. Safety and Considerations

A. Potential Allergies:

Iodine reactions possible

B. Best Practices for Use:

Soak dried wakame in water briefly before use

C. Special Precautions:

Excess consumption may impact thyroid due to iodine

V. Fun & Educational Facts

A. Historical Context:

Used in Japanese and Korean cuisine for centuries; introduced to Western diets recently

B. Did You Know?

Wakame is considered one of Japan’s “longevity foods”

C. DIY Recipe Idea:

Miso soup with wakame

Wakame cucumber salad

Wakame tofu stir-fry