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kk WakameThis seaweed is especially prominent in Japanese cuisine, where it is often featured in miso soup, sunomono salads, and as a topping for rice bowls and sushi. In Korea, wakame is called miyeok and is a traditional ingredient in miyeok-guk (seaweed soup), commonly served on birthdays and after childbirth due to its perceived health benefits. In China, wakame is used in soups, braised dishes, and cold salads, where it is paired with sesame oil, soy sauce, or vinegar to enhance its flavour. Outside East Asia, wakame is gaining popularity in Europe, North America, and Australia, particularly in health food stores, speciality supermarkets, and sushi restaurants. The culinary appeal of wakame goes hand in hand with its health benefits. Regular consumption has been linked to improved thyroid function, cardiovascular health, and digestive support due to its rich content of iodine, fucoidan, and soluble fibre. It is naturally low in fat and calories, making it a favourable ingredient for weight management and plant-based diets. Modern food trends increasingly include wakame in snacks, salads, and fusion cuisine, bringing traditional East Asian ingredients to international tables. Wakame is versatile in preparation: it can be eaten fresh, dried, or rehydrated, depending on the dish. Chefs and home cooks alike appreciate how it absorbs flavours from broths, dressings, and sauces while maintaining its characteristic texture and colour. As the demand for healthy, natural, and nutrient-dense foods grows worldwide, wakame algae continues to attract attention as both a gourmet and functional food ingredient. | ||||||
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