I have a friend that occasionally gives me the seasonal sea foods.
Some people often reads my posts might know that I live very near the sea, and he either.
He isn’t a fisherman but just likes to catch clams, oysters or seaweed in their season. In the afternoon, my husband and kids were hanging out the beach and met with him. Then, he shared wakame with us.
Wakame is sometimes translated to “soft seaweed”. We eat not only Nori that looks like black paper but several kinds of seaweed like wakame, mozuku, tengusa etc. Wakame is very common for an ingredient of miso soup, and also we eat it mixing with fresh vegetable as salad.
This is a fresh wakame that’s been just plucked up. It’s color is dark brown and very slimy.
You soak it into boiling water, then it’s color quickly turns to green only for a few seconds. It looks like spinach.
If you suppose to eat it with miso soup, don’t put it into the pan in which miso soup has been already cooked and boiling. You should put it into your empty bowl.
Pour miso soup gently over the wakame, and it prevents wakame from becoming too soft. It’ll be crunchy while you’re eating.
It’s hard to get fresh wakame in other season. It’s the delicacy only in spring!!