: an edible brown seaweed (Undaria pinnatifida) native to Asia
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Meanwhile, in a small bowl, soak the wakame in about 3 inches of cold water until soft, about 15 minutes as well.—Eric Kim, San Diego Union-Tribune, 10 May 2023 Nori, the papery sheets used to wrap sushi rolls and as a ramen bowl garnish, is likely the most well-known and enjoyed seaweed, but these large, leafy algae come in hundreds of colorful varieties, including wakame, kombu, red dulse and sugar kelp.—Casey Barber, CNN, 21 July 2022 The three most common types of seaweed used in supplements are kelp, nori, and wakame.—Amber Smith, Discover Magazine, 16 Dec. 2022 Some of Neroni’s favorite dishes on the Desmond menu are his Brandt beef tartare with Spanish pan con tomate and Parker house roll croutons, and the wakame (seaweed) noodles with local uni miso butter and spiny lobster.—Pam Kragen, San Diego Union-Tribune, 19 Oct. 2022 But many other forms of seaweed are edible, from kelp (known as wakame in Japanese, and used in soups and other dishes) to dulse, often baked into soda bread in Ireland.—Emily Matchar, Smithsonian Magazine, 12 July 2022 Seasoning salt flecked with wakame bits and red pepper.—Elyse Inamine, Bon Appétit, 2 June 2022 The best edible seaweeds on the Central Coast include those mentioned above as well as wakame and grapestone.—Sharon Boorstin, Los Angeles Times, 21 Oct. 2020 Toppings like menma, wakame and a cartoonish slice of pink and white naruto are straight-up traditional.—Dominic Armato, azcentral, 11 May 2020
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