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
- ‘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.’
- ‘Garnish with additional wakame and drizzle lightly with the olive oil.’
- ‘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.’
- ‘Add the wakame, red tosaka, clam and cockle meat, yuzu skin, and scallions and warm through.’
Top tips for CV writingRead more
In this article we explore how to impress employers with a spot-on CV.