Wakame Seaweed: Japanese Style Dinner
Photo: Depositphotos.com. Posted by: belchonock.
With its meager caloric content, these algae are saturated with vitamins (A, C, E and K, niacin, pantothenic acid, riboflavin and folic acid), minerals (phosphorus, calcium, iron, magnesium, manganese and copper) and amino acids (tryptophan, threonine, leucine , valine, alanine, glutamic and aspartic acid).
Still it will be interesting to read about bubble fucus.
What is useful?
- To normalize weight. Japanese scientists have discovered a very promising compound fucoxanthin in wakame. In animal experiments, this substance has proven to be an active fat burner. It is assumed that this compound stimulates the oxidation of fats and the liver to reproduce a greater amount of omega-3 fatty acids.
- Anti-cancer properties. In 2003, scientists were closely involved in the study of the effects of iodine-rich algae on patients with breast cancer. It turned out that wakame seaweed and some other edible varieties, due to the presence of lignans in their composition, kill tumor cells. It becomes clear why experts explain the low level of breast cancer among Japanese residents by a large amount of seafood in the local diet. Interestingly, among modern Eastern women who prefer the western type of nutrition, the number of cancers is much higher.
- For the skin. The healthy, radiant skin of Japanese women is also partly due to the algae wakame. The product contains pilifukoza sulfate, which protects the skin from harmful ultraviolet radiation and pollution. This compound protects hyaluronic acid from the degrading enzyme. This acid in combination with collagen makes the skin smooth and elastic. Good anti-inflammatory properties allow you to use wakame topically with irritation and acne.
- Reduces the level of triglycerides in the blood and liver. These harmful fats are deposited on the walls of blood vessels, forming cholesterol plaques. It is their doctors who blame the development of coronary heart disease, hypertension and diabetes.
Other beneficial properties of wakame: helps prevent heart disease, diabetes, bleeding disorders and obesity.
In small amounts, wakame seaweed can be used for stroke, hypertension, viral infections, inflammations and disorders of the immune system.
Wakame seaweed has a delicate salty taste. They can be eaten raw or after heat treatment. The classic Japanese miso soup is simply unthinkable without the participation of wakame.
Feel free to add these algae to soups and salads (well combined with diced avocado, tofu, cucumbers, arugula leaves and crushed nuts). It goes well with soy sauce, sesame oil and rice vinegar. Find dried wakame seaweed is not difficult. They are sold in stores all year round.
As for fresh algae, for a start, soak them in warm water for 10-15 minutes. During this time, they swell and become glossy green (brown tint disappears). Drain the water, for a moment, immerse the wakame in boiling water and immediately rinse with cold water. Cut with kitchen scissors. The product is ready to eat!
This seafood is among the three most popular seaweed of Japanese cuisine: wakame, nori and kombu.
Where to buy the product?
Growing off the coast of China and Japan, dark green algae for half a year can be delivered to the tables of local residents in raw form. That is how they retain all the beneficial properties, and the taste of the raw product is noticeably higher. However, the Russian consumer should not worry about the quality of the product delivered to our stores. Modern technologies allow to transport Wakame seaweed in vacuum packaging. But we advise buying dried algae. To do this, visit the Indian spice shop or a Japanese supermarket. The benefit of such institutions, we now have enough.
Wakame (dried seaweed): how to cook?
So, we have acquired a whole pack of valuable product, and now the family is provided with an irreplaceable ingredient for various oriental dishes for a long time. Dried algae tend to increase very much in volume, so we take them very little. We will be soaked in cold water, 15 minutes will be quite enough. If we want to use seaweed in salads or serve as a side dish, it is better to boil them a little. To do this, after soaking, we will drain the water, throw the delicacy onto a sieve, then place it in boiling water and cook for 2 minutes. After that, you can immediately fold back to a sieve and cool under running cold running water. Also, wakame seaweed is traditionally used in the preparation of soups and stewed vegetables. The taste of the product is somewhat similar to spinach, despite its slippery structure, pleasantly crunches.
The benefits of an exotic product
In the first place in the charts of the beneficial properties of these East Asian algae, you can put a high content of iodine in them. We all know how hard it is for the body to cope with a lack of iodine, and we prefer to fill the gap with pills. However, the natural product is much better absorbed. In second place put a low calorie content. You can recommend a useful product as an ingredient for various dietary dishes. Also note that it contains a rare substance called fucoxanthin that can burn fat.
Further, we note that wakame seaweed has practically no contraindications. No known disease is able to impose a ban on their use. The only thing that can prevent the consumption of wakame is only an individual intolerance of the organism. Well, in conclusion, we state that the algae contain a large amount of potassium and fiber, and can also inhibit the development of vascular atherosclerosis, are a natural anti-cancer agent, increase immunity, help the heart muscle to work well.
Wakame seaweed: recipes. Cucumber salad
If you have not tried this oriental delicacy before, we recommend starting to experience the taste in combination with traditional cucumber and with the thought of incredible benefits. As ingredients for the salad will need:
- 10 g of dried seaweed.
- Cucumber - 1 pc.
- Rice vinegar - 4 tbsp. spoons.
- Soy sauce - 1 tbsp. spoon.
- Powdered sugar.
- Marinated ginger for decoration.
Buying a pack of dried seaweed in a Japanese supermarket, do not forget about traditional seasonings, in particular, rice vinegar. Well, pickled ginger and soy sauce are sold everywhere. While the wakame seaweed is soaked, let’s work on the cucumber. Armed with a peeler, remove from the cucumber along several strips so that it becomes striped. Cut the cucumber also in two halves. Seeds and flesh for our dish will not fit, so let's scrape the insides with a spoon. The remaining hard and striped part of the cucumber cut into thin slices across. Next, sprinkle with chopped cucumber with a teaspoon of salt and leave to salt for 15 minutes.
When the algae are soaked, we will boil them in boiling water for 2 minutes and then rinse in cold water. On a sieve to the algae add cucumbers and squeeze everything from excess salt and moisture. Pour rice vinegar and soy sauce into a bowl, combine it with powdered sugar and stir until it is completely dissolved. It remains only to add to the dressing algae with cucumber and mix everything. Decorate the dish in plates with ginger cut into strips. If the salad seemed to be dietary, you can add boiled shrimps to the dish in the future.
What is wakame?
Undaria pinnate (Undaria pinnatifida), or wakame (jap. 若 布), or miyok (kor. 미역) is a type of brown algae from the genus Undariya. It has a sweetish taste and is usually used in soups and salads.
Although the natural range of the Undaria feather-like is within the limits of cold waters near China, Korea and Japan, since the 1990s its appearance has been noted in New Zealand, the USA, France, Great Britain, Spain, Italy, Argentina and Australia.
In Korea and Japan, farmers have grown wakame for hundreds of years. In addition to Japan and Korea, wakame from the end of the 20th century has been cultivated in France, on plantations near Brittany. Wild wakame is harvested in Tasmania and sold to Sydney restaurants.
Since the 1960s, dry wakame imported from Japan began to be actively used in the United States. She appeared in grocery stores due to the movement of macrobiotics, and in the 1970s, with the spread of fashion for sushi, became known to all segments of the population.
Slippery wakame sheets have a green color and a delicate sweetish taste. The dried sheets are cut into small pieces, as they are greatly inflated during preparation.
In Japan and Europe, wakame is stored in dried or salted form. Wakame main dishes are misosiru and miekkuk, as well as tofu salads. Wakame can be served as a snack. All these dishes are usually watered with soy sauce or vinegar.
Goma wakame, salad with seaweed, is popular in American sushi bars. The name literally means "sesame wakame", since wakame is sprinkled when sesame seed is made.
What kind of algae such wakame, the benefits and harms of wakame, are of great interest to people who lead a healthy lifestyle, monitor their health, and are interested in traditional methods of treatment. So we will try to answer questions that interest this category of people.
Wakame is a favorite seaweed for residents of the Land of the Rising Sun and not only. Marine farmers in Korea, like Japan, plant these algae. Their experience was relatively recently followed by the “owners” of the marine lands of Australia and France. Immediately I wanted to warn those for whose places wakame not wheat and not grapes, which are native plants in Europe. After all, wakame multiplies very quickly, it is even called a weed, with which the native environment of the Pacific Ocean is able to negotiate and therefore does not allow for ecological disaster, counteracting Wakame aggression.
The color of the leaves of wakame is dark green, orange-brown, almost brown. The length of the leaves reaches 2 meters. Cut them into strips, the leaves are salted and dried. Nutritionists argue that this alga has no contraindications and can be systematically eaten without fear. In addition, it is low-calorie, which is again useful for people with any figure.
Wakame does not like high temperatures and has a delicate aroma and crispy structure. It is enough to put it in hot broth poured into a plate and swelling of the leaves with an increase in volume of 4 times will occur by itself. In order to use wakame for salads and other dishes, it is soaked for 10–15 minutes in warm water and then, having swelled up, it will become beautifully green. After soaking it is enough to blanch the wakame in boiling water for no more than 30–60 seconds and quickly fill it with cold water. As soon as the water leaves the sieve, the alga is 100% ready for use.
Useful properties of wakame
Enjoying the taste of the salad, in which the wakame seaweed has been added, we are already curing with taste and pleasure.
Eastern medicine is actively using wakame for the preparation of a number of drugs. Here are their main directions:
People, having reached a certain age line, begin to think about life expectancy and often dream that their years on Earth end as late as possible. In Japan, wakame algae is considered longevity algae. Japanese scientists have found in them laminaria histidine and algin, normalizing blood pressure and cholesterol levels, preventing atherosclerosis. They found scientists and polysaccharide, which prevents blood clotting, which leads to thrombosis, and therefore - to a heart attack.
Wakame is rich in omega-3, which is known to protect against strokes, heart attacks and depression. The listed substances, as well as those not listed but existing in Wakam, purify the blood and thereby contribute to the prolongation of life.
Vakame, like all kelp, is rich in fucosanthin, a natural fat burner. As a result of the use of wakame triggers a mechanism that leads to weight loss. Vakame is rich in iodine, and, therefore, necessary for people suffering from its lack. And although this is a matter of iodine, one should not forget that wakame is rich in a complex of minerals, which are invisible assistants of iodine. This is calcium, and iron, and rare earth antioxidant selenium.
Wakame are increasingly used in cosmetics. First of all, masks are prepared from these algae that have a lightening, soothing and, according to experts, an ultra-moisturizing effect. If you do not like the pigment spots on the hands, then it’s time to use wakame.
Wakame is rich in fiber, vitamins and various trace elements. Nicotinic acid, choline, beta-carotene, vitamins PP, K, B, A, iodine, iron, phosphorus, sodium, manganese - all these are components of the brown alga Wakame.
The taste of Wakame is light, pleasant and slightly salty; they are actively consumed by residents of not only coastal regions, but also continental regions. The main place of growth are water areas near Japan, Korea and China. Algae color from dark green to brown.
Regular intake of algae reduces cholesterol and the risk of blockage of blood vessels, thus avoiding sudden heart attacks and strokes.
Vakame is useful for people with heart disease, blood diseases and diabetes. They stabilize blood pressure, thyroid function, increase immunity and resist the spread of viral infections. Vakame is actively used in the cosmetic industry, based on their cleansing, disinfecting and antibacterial properties. Products containing elements of algae, beneficially affect the skin of the face, rejuvenating it and eliminating acne.
Vakame can be used as an anti-cancer agent due to the fact that they contain lignans, which in turn have the ability to destroy cancer cells. In large quantities in this plant is iodine, which is necessary for the normal operation of the thyroid gland. There are substances in Wakam that help protect the skin from the negative effects of ultraviolet rays. In the East, the alga is used to increase the protective functions and to clean the blood. It also acts on the body as an anti-inflammatory agent.
With regular use of Wakame, you can reduce the risk of heart disease and blood vessels, problems with blood clotting and immunity, as well as obesity.
The seaweed has a pleasant aroma and refreshing taste. The structure is slightly slippery, but pleasantly crunchy, like vegetables. To taste one resembles cabbage, and the other spinach. Its refreshing taste, most people who do not even often eat algae, is very pleasant. Algae does not contain any fat, which makes it a desirable product on the table for people who care about healthy food and count calories.
Fresh wakame orange-brown in color, can grow up to two meters in length. From the beginning of the winter to the beginning of the summer months, it grows on underwater rocks. Japanese cuisine has been using this seaweed for many centuries. Vakame is usually used in dried or salted form, it is added to salads, soups and steamed vegetables. Real miso soup necessarily includes wakame, although if you couldn’t buy these wholesome seaweed, more affordable nori will come as a substitute.
Miso soup is not only popular in the East. He conquers the culinary territory of the West and does not meet any obstacles in Russia. This is not surprising. And it's not in the fashion for Japanese cuisine. Probably, the instinct of self-preservation is not lost by mankind. Therefore, even without knowing about the great benefits of this soup, people, nevertheless, more and more often introduce it into the diet.
Indeed, the soup includes only the necessary ingredients to the body. And if potatoes, radishes, mushrooms, fish, shrimps are familiar to us, then dashi broth, seaweed, tofu, miso paste are not very familiar to us. A pity, because they enrich the dish, making it an elixir for our stomach.
Buddhist monks used miso soup, which allowed them to do without meat - with a shortage of animal products, miso soup fully provides the body with the necessary amount of energy.
It is believed that 100 g of this soup covers the daily need for vitamin B12, which is known to be called the longevity vitamin. In addition, miso soup for those who use it, normalizes cholesterol, provides elasticity of blood vessels. Experts say that this soup is especially useful for smokers. It is believed that it neutralizes the harm from smoking. And there is also an opinion that a cup of hot miso soup suppresses hangover syndrome and has a beneficial effect on the liver.
And further. Miso-pasta used in soups, where the ingredients are tofu, shrimp, salmon, algae, mushrooms will provide the body with all the necessary substances, and you will make you full and fun.
Tofu and Seaweed Soup
Fish broth (chicken) - 1 l.
Miso-pasta - 100 g
Algae dry wakame - 2 tbsp. l
Пасту мисо развести в небольшом количестве бульона. В оставшемся бульоне варить 2 минуты с момента закипания нарезанный на кубики тофу, лук, водоросли. Добавить разведенную в бульоне пасту мисо и немедленно прекратить нагревание. Attention! Есть суп надо сразу после приготовления. Тогда вы оцените не только вкус супа, но и аромат.
Полезный состав продукта
As for the useful composition of the product, then it is quite wide and large, however, we give the most valuable and useful components that many can be useful and necessary. So, in the composition of algae wakame you can find the following vitamins and minerals:
- fosphor and calcium,
- mAgni and manganese,
Among the beneficial substances, saturated organic substances and amino acids are also present, among which the largest amount of riboflavin and folic acid, niacin and tryptophan. Also present:
- butlanin and aspartic acid.
All these unique substances contribute to the beneficial functions that algae are also rich in.
Useful properties of algae wakame
Perhaps one of the most important beneficial properties of algae wakame is to help in stabilizing the weight and the process of losing weight. All this is achieved thanks to fucoxanthin compounds. Thus, the substance acts as a means to burn fat cells and compounds, thus burning fat. Penetrating into the body, the substance begins to stimulate the oxidation of fat, because of what:
but). Active fat burning begins,
b). Active work of the digestive organs and the liver begins.
This, in turn, contributes to the normal functioning of the organs of digestion, stimulates the production of useful substances, such as omega-3 and other fatty acids. Thus, wakame seaweed is often recommended for diets.
Further, it is worth noting the particularly important anti-cancer properties of algae. Since they are rich in iodine, the product is sharply reduces the risk of breast cancer and liver. Due to the presence of lingans in the beneficial composition of algae, this substance begins to fight tumor cells, and neutralize them if these cells are still inactive. Interestingly, according to statistics, the people of Japan and Korea are much less affected by cancer, in particular breast cancer, than the rest of our planet. And all because they eat more seafood in their diets, including wakame seaweed, than other nations and countries.
Algae are highly effective. for rejuvenation and healthy skin life. Wakame seaweed helps cleanse the skin of inflammation, allergies, acne and so on. Due to the presence in the product of sulfate pilifukoza, algae help protect the skin from direct exposure to ultraviolet and sunlight. However, they are an excellent tool for the prevention of skin cancer, which most often occurs, just because of exposure to sunlight, improper sunbathing in the sun, which provokes skin problems from year to year. Thus, wakame seaweed is useful for those who have too light and light-sensitive skin.
Another very important beneficial feature is the reduction of triglyceride levels in blood vessels and the liver. These substances are harmful fats that accumulate in the blood vessels and organs, settle on the walls of blood vessels, forming harmful cholesterol "plaques", which eventually cause heart diseases - hypertension and anemia, diabetes, and so on. Thus, wakame seaweed helps to establish blood clotting, which, again, effectively helps in the period of weight loss.
Wakame seaweed in cooking
As for the culinary properties of algae Wakame, then here they are a very interesting product. They taste quite tender and salty, and in this form, they can be used both fresh or raw, and after various heat treatments - boiling, frying, stewing, and so on. Often, wakame seaweed is included in Japanese dishes and soups, and is also a great addition to fish side dishes.
Similarly, wakame seaweed can also be used in traditional cuisine, in various soups and salads, which we can watch at the dinner table every day. Wakame seaweed will be an excellent analogue of greens in salads, and their properties will be no worse than any green product.
More about useful products:
Wakame seaweed: properties
Calorie: 45 kcal.
The energy value of the product Alga wakame:
Proteins: 3.03 g.
Fat: 0.64 g
Carbohydrates: 8.64 g.
Wakame seaweed included in the list of brown algae. They can be considered aggressive, as they quickly spread and do not allow other algae to grow. Despite the fact that many consider this plant a weed, the inhabitants of Asia use it for cooking various dishes.
Vakame have a salty taste with some hint of sweetness.
Externally, the algae reaches an average length of up to 2 m, and it is painted in orange-brown color (see photo).
When buying, pay attention to the package with seaweed was sealed. In this form, wakame will be stored for 2 years. If you opened the package, then the alga must be shifted to a vacuum container and put it in the refrigerator.
The initial habitat of the wakame seaweed is the cool Asian waters near China, Japan and Korea. Later, this product spread to the waters of New Zealand, the United States of America, Argentina and other countries with access to the sea.
As for the cultivation of algae wakame, it is most common in Korea and Japan, who were the inventors of the main method of growing the product. At the end of the twentieth century, algae was cultivated in France, and several years later in other European countries.
To date, food is used not only artificially grown wakame, but also collected in the wild. At the same time, the algae, which is harvested in its natural habitat, is distinguished by a large set of useful properties and trace elements, and also has a richer taste.
Buy wakame seaweed in the store can be in two forms - raw and dried. At the same time, buying a fresh product, you need to pay attention to its appearance, making sure that the alga does not lie on the counter for too long and did not have time to wither. If you doubt the good faith of the seller, give preference to dried wakame in sealed packages. This ingredient has a less saturated taste, and also contains fewer trace elements and vitamins. Nevertheless, you can check the shelf life, as well as the integrity of the packaging, to be sure that you have a quality product.
Useful properties of wakame
The benefits of algae wakame is the presence of a large amount of vitamins and minerals. For example, there is vitamin A in it, which is important for vision, and he also participates in the production of collagen. There are ascorbic acid, vitamin E, K and many others in this seaweed. It also contains folic acid and a large amount of minerals.
For people who watch their weight, it will be interesting to know that this alga is low-calorie, and there is a substance in it - fucoxanthin, which actively burns fat.
Vakame can be used as an anti-cancer agent due to the fact that this alga contains lignans, which in turn have the ability to destroy cancer cells.
In large quantities in this plant is iodine, which is necessary for the normal operation of the thyroid gland.
In wakam there are substances that help protect the skin from the negative effects of ultraviolet rays. In the East, the alga is used to increase the protective functions and to clean the blood. It also acts on the body as an anti-inflammatory agent.
With regular use of wakame, you can reduce the risk of heart disease and blood vessels, problems with blood clotting and immunity, as well as obesity.
Use in cooking
Wakame seaweed is edible, and therefore it has been widely used in cooking. It can be eaten as an independent snack in its raw form. Even from it you can cook the first dishes. The most common dish of this seaweed is miso soup. Perfectly complements wakame soy sauce and rice vinegar. You can use this seaweed for the preparation of numerous salads and snacks.
The perfect combination is a wakame with avocado, cucumber, arugula and nuts.
Basically, the seaweed is sold in dry form. Before using it, wakame is soaked in warm water, which causes it to increase in size by 4 times. Then the alga is dried, cut and subjected to further culinary processing.
How to cook?
Cooking and using wakame seaweed for food was invented back in Japan two hundred years ago, but the ingredient was used exclusively in dried form. In 1960, product information reached other countries, and Wakame gained popularity in the United States. Over time, it was decided to move away from the usual way of using algae only in dried form, thanks to which they began to add vakame to salads and other dishes fresh. Since the ingredient has a rich sweetish flavor and original flavor, Wakame quickly became one of the most popular products not only in the United States of America, but also outside the country.
Today, the most commonly used alga wakame is used in restaurants in Japan and Western Europe. The product is the main ingredient of such traditional Asian dishes as misosiru, gom wakame, miekkuk and others. Also an integral part of these treats is soy sauce or wine vinegar.
It should be noted, and the traditional Japanese snack - sushi and rolls, which also often includes wakame.
Another kind of food that deserves attention is seafood soup, which is also added to wakame. The treat is not only tasty, but also incredibly useful, and it enjoys particular popularity among pregnant women and young mummies, as this soup is a generous source of iodine and calcium. The body of a woman during pregnancy and after childbirth especially needs these elements, so it is very useful to eat this soup.
If you purchased fresh wakame seaweed from the store, you can add them to the dish without prior processing. But with dried ingredients, everything is a little more complicated. Before using them for cooking, you need to know the following:
- Dried seaweed in unprepared form they have a very small size, so it may seem to you that you need to take a large number of ingredients for cooking. However, it should be remembered that when macerating wakame swells up greatly, therefore, the dry ingredient must be taken by half.
- Soak Algae is needed only in cold water, which can be slightly salted.
- The longer the product is in the water, the stronger it will swell. For this reason, the best soak time is fifteen minutes.
If you are going to add the product to a salad or appetizer, and not to use it to make a soup, it is better to boil a little wakame in salted water after soaking it. It will be enough to drop the ingredient in boiling water for exactly two minutes, during which the algae will become softer and more elastic. After cooking, wakame should be flung out in a colander and rinsed with cold water to prevent the algae from sticking together during the cooking process.
You can use this ingredient for cooking exotic dishes at home, delighting your loved ones. Wakame seaweed is not only very tasty, but also an incredibly useful product, so cooking with its addition will help replenish the supply of vitamins and trace elements necessary for the normal functioning of the body.
Wakame comes from cold waters near Japan. But, by its nature, this kind of algae is considered aggressive and successfully captures new territories, sea depths and even ports with ships. In wild form it grows in the coastal waters of China, Japan, Korea, Spain, USA, Russia, France. Many Chinese and Japanese villages are equipped with whole marine farms for growing this popular product.
- trace elements: I, Zn, Fe, Se, Cu, Mn,
- macronutrients: Ph, K, Na, Mg, Ca,
- vitamins: A, B1, B2, B4, B5, B6, B9, C, K, E, PP, beta carotene,
- digestible carbohydrates
- essential amino acids: lysine, arginine, threonine, etc.,
- interchangeable amino acids: serine, alanine, tyrosine, etc.,
- Omega-3 and Omega-6 fatty acids,
- fatty acids: myristic, omega-9, oleic, linoleic, arachidonic.
On the shelves of supermarkets wakame, however, like other types of algae, you can meet in this form:
- frozen algae,
- dried wakame,
- pickled seaweed (canned).
Wonderful world! The natural color of wakame in the deep sea is brownish yellow. Only after collecting their color becomes a dark green shade.
To prepare dried wakame, you should soak it in boiled water for 25-60 minutes. Then you can boil and put out.
Frozen product must be properly defrosted. To do this, the algae is immersed in cold water until completely thawed, and then boiled.
Wakame is the main ingredient in Japanese miso soup. It is added to sushi, salads, soups. Vakame is combined with fish, stewed vegetables. Bread is baked on its basis, and even jam is made.
Gastronomic advice! Wakame dry algae, when swelling in water, increase in volume by 5-6 times. Thus, out of 25 g of dry product, about 300 g of boiled is obtained.
How to choose
Wakame in frozen form is sold in the seafood department in regular freezers. When buying, pay attention to:
- terms of sale - the temperature in the freezer should not exceed - 18 ° С,
- view - ideal algae should have a rich green color, smooth surface, without frostbite and debris,
- the producer's country - the Sea of Japan and the Sea of Hunts is considered the best habitat of wakame.
Dried wakame is sold in a sushi department or pharmacy. It should be evenly sliced and with a dark green, slightly black shade. Wakame seaweed should not be broken and dried, as indicated by the gray tint.
Wakame in pickled form should contain only salt, vegetable oil and citric acid. The presence of vinegar in the pot makes iodine inactive. And monosodium glutamate and preservative sodium benzoate (E211) form carcinogens when interacting with ascorbic acid.
Important! Wakame seaweed collected from the Barents Sea should not be consumed. According to the results of scientific research more than 2500 toxic compounds were found in the waters of this sea. And seaweed, like a filter, absorbs harmful substances.
Dried seaweed is stored for up to 3 years, frozen - 12 months, pickled - 3 months.