Organic Wakame Flakes

Wakame Recipes

Avacodo Wakame Relish
Cucumber Wakame Salad
More Recipes...

Wakame (wuh-kah-mee)

a brownish-green seaweed, Undaria pinnatifida, having large fronds which grow in clusters, and traditionally dried for use in soups, salads, and side dishes.

Sea Treasure

One of the most hearty vegetables of the sea, wakame is in fact an algae that is amongst the oldest living species on Earth. This sea green has been used extensively in traditional Japanese, Chinese, and Korean cuisine as an important health food and key component of Eastern medicine for centuries. Navitas Naturals offers natural wakame fronds, gently dried and crushed into small easy-to-use pieces that are ready to be incorporated into foods of all varieties.

The Power of Wakame

Wakame’s salty taste is not simply “salt” – rather, it is a balanced combination of essential organic minerals including iron, calcium, and magnesium, alongside valuable trace minerals as well. Additionally, wakame well known for its detoxifying antioxidants, Omega 3 fatty acids (in the form of Eicospentaenoic acid), and body-building vegetable proteins. Wakame also provides many vitamins like vitamin C and much of the B spectrum, and serves as an excellent source of both soluble and insoluble fiber. As with all things that live in the sea, marine water quality is imperative to the purity of the wakame. This is why Navitas Naturals sources wakame solely from the pristine waters around Tasmania’s idyllic remote national parks. Hand selected by local divers, calculated steps are also taken to protect and promote the health of the marine ecosystem while harvesting.

Vegetable of the Sea

Dried wakame flakes make a highly nutritious and flavorful cooking ingredient, imparting a satisfying sea-salty flavor to savory recipes. The seaweed is easily rehydrated with water or broth, expanding slightly and becoming tender after soaking. Wakame is most widely known for its role as a featured ingredient in health-promoting miso soup. However, wakame may also be used in a variety of other soups and stews, blended into sauces, and once rehydrated it can be paired flawlessly with tofu, Japanese cuisine, and nutritious salads.