What is called "wakame" refers in Japanese to several species of edible brown or green seaweeds (from the family of laminarians, for those in the know) that are native to Asia, although they can now be found almost everywhere, particularly in Europe where it was introduced in the 1970s.

Visually, it is hard to get more seaweed than wakame, which appears as a translucent tangled hair embracing all shades of green, even fluorescent on the plate. The texture is crunchy and the flavor delicate: marine iodized-salty notes reminiscent of oysters.

Offered fresh or dried, wakame can be consumed as is or ground into powder and incorporated into dietary supplement formulations. Its properties are numerous and well-known: a source of minerals, vitamins, and carotenoids, it is recommended for weight loss as it acts as a fat burner.

This may explain the growing demand it has experienced in recent years, to the point that it is now cultivated even in France, on the Breton coasts or near the Thau lagoon in the Mediterranean.

Used as a flavor enhancer for soups (miso), sauces, and stews, wakame is also consumed in salads, adding a chewiness and an iodized soul that boosts raw vegetables. Reduced to flakes, it can replace salt (which is reasonable to limit in consumption) or be sprinkled on a vegetable gratin, a squid coming out of the pan, or grilled fish.