One of the mysteries of the English language finally explained.
An edible brown seaweed used, typically in dried form, in Chinese and Japanese cooking.
- ‘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.’
- ‘Garnish with additional wakame and drizzle lightly with the olive oil.’
- ‘Add the wakame, red tosaka, clam and cockle meat, yuzu skin, and scallions and warm through.’
- ‘Delightful as incredibly fresh hijiki and wakame can be when sparked by sour cherries, the rush won't begin until your first chew.’
Top tips for CV writingRead more
In this article we explore how to impress employers with a spot-on CV.