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Bulk: 150 g Wakame Seaweed


Wakame Seaweed, 150 grams

Wakame Seaweed is an edible type of seaweed which is popular in Korean and Japanese dishes. You might have come across it in sushi restaurants or in your miso soup. It is super delicious, tastes fresh and crunchy, is full of flavour and umami, and packed with nutrients.
Wakame seaweed is a source of iodine, an important nutrient which can support your thyroid and hormone health. Having enough iodine is particularly important if you are on a plant-based diet or have an underactive thyroid. Wakame seaweed is also packed with other important minerals and vitamins such as folate and manganese. Being low in calories and high in fibre, wakame is also great for the waistline, being low in calories and high in fibre.
The best part – wakame salad take no more than 15 minutes to make. It is very versatile and works well with most salad ingredients that you have available in your fridge. Wakame also makes a great natural ingredient in soups, stews, stir fry, etc.

How to eat

Soak two handfuls of dried wakame in hot water for 10 minutes. It will increase about 4x times in size once fully soaked. Add your favourite salad ingredients, for example cucumber, avocado, sesame, chopped garlic, oil and vinegar.

Origin: China
Weight: 150 grams, about 15 servings
Fun Facts about Wakame Seaweed

  • The wakame increases 4x in size once fully soaked in water
  • Wakame has been enjoyed for thousands of years in Japan
  • Wakame, translated literally, means “sesame seaweed” because sesame seeds are usually included when serving the wakame seaweed

RECIPE: Wakame Salad

wakame seaweed salad


  • 2 handfuls of wakame seaweed
  • 3 tbsp Vinegar (apple cider / balsamic / grape)
  • 4 tbsp of soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp of sesame seeds
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • Half a cucumber, sliced
  • 2 carrots, grated
  • 1 avocado, sliced or cubed


  1. Boil 3 cups of water in a water cooker and pour over dried wakame, soak for 10 minutes until the wakame has expanded 4x in size
  2. Drain the water, add all the vegetables (cucumber, carrots, avocado), the sesame seeds, and minced garlic
  3. Add all the remaining ingredients (salt, oil, soy sauce, and vinegar)
  4. Mix well and enjoy!

RECIPE: Korean-style Wakame Soup

wakame seaweed soup


  • 2 handfuls of wakame seaweed
  • 1 clove thinly sliced garlic
  • 5 cm green onion, finely chopped
  • 800 ml Water
  • 1 tsp Salt
  • 1 tsp Soy sauce
  • 1 tsp soup stock
  • 1 tbsp oil
  • Some pepper to taste
  1. Boil 3 cups of water in a water cooker and pour over dried wakame, soak for 10 minutes until the wakame has expanded 4x in size, then drain
  2. Pour the vegetable oil into a saucepan and add the garlic. Once fragrant, add the wakame, sprinkle in some salt and pepper, and stir-fry quickly.
  3. Add the water and soup stock. When it has come to the boil, add the soy sauce, and add the finely chopped green onion to finish.

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