Wakame

wakame Sold dried in plastic packages in Japanese and Korean groceries, wakame can be deep green to brown, with curly edges. The green-colored wakame is preferable, because it has a more delicate flavor. Wakame must be soaked in cold to lukewarm water for twenty to thirty minutes, until soft, before using. It makes a good salad ingredient, dressed with vinegar, and is also used in simmered soups and stews in China, Korea, and Japan.