One of the mysteries of the English language finally explained.
An edible brown seaweed used, typically in dried form, in Chinese and Japanese cooking.
Undaria pinnatifida, class Phaeophyceae
- ‘Add the wakame, red tosaka, clam and cockle meat, yuzu skin, and scallions and warm through.’
- ‘A dish called the Tidal Pool has a subtly tinged grace of oysters, urchin, wakame, and wood-ear mushroom, but its ethereal subtlety matches nothing on the menu.’
- ‘Brush plate with Chinese chili paste and make a fine line of wakame.’
- ‘Delightful as incredibly fresh hijiki and wakame can be when sparked by sour cherries, the rush won't begin until your first chew.’
- ‘Garnish with additional wakame and drizzle lightly with the olive oil.’
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