Conscious TV
June 03, 2021
Wakame seaweed originates from Japanese waters and has undoubtedly become one of the most widely consumed sea vegetables in the West, due to its mild flavour and texture and its easy preparation. For centuries, wakame seaweed has been cultivated in Japan and Korea, which are still the largest producers of this sea vegetable, but it can also be found wild on the seabed in all corners of the world.
It appears to have been introduced into other marine ecosystems through the seeds of Japanese oysters, ship hulls, etc. Its adaptation and fertility have caused it to spread to the point of being considered an invasive algae.
Its delicate sea flavour and tender texture have meant that it has gradually found its way into international cuisine. It can be eaten raw or cooked and its properties make wakame a new staple in our diet. Traditional Chinese medicine uses wakame seaweed as a blood purifier and claims that it improves the quality of hair, skin, reproductive organs and regulates menstruation.
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