: an edible brown seaweed (Undaria pinnatifida) native to Asia
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The salmon don, with quinoa, shimeji mushroom and wakame salad is particularly good, and the build-your-own bowls are to health food lovers what pic ‘n’ mix is to children.—
Condé Nast,
Condé Nast Traveler,
23 June 2026 Parsley, coriander, basil, mint, nori, and wakame are highly concentrated in minerals and antioxidants, boosting nutritional density without taxing digestion.—
Mélanie Defouilloy,
Vogue,
24 Feb. 2026 This rose-scented balm is formulated with coconut oil, Damask rose and wakame extract, which work together to deeply hydrate and heal dry skin.—
Renée Reardin,
InStyle,
7 Feb. 2026 Add the tofu cubes, beech mushrooms and wakame seaweed to the stock.—
Caron Golden,
San Diego Union-Tribune,
4 Feb. 2026 Add tofu, wakame and miso mixture into the pot over medium heat.—
Michiko Tomioka, Contributor,
CNBC,
5 Jan. 2025 The three most common types of seaweed used in supplements are kelp, nori, and wakame.—
Amber Smith,
Discover Magazine,
16 Dec. 2022 But many other forms of seaweed are edible, from kelp (known as wakame in Japanese, and used in soups and other dishes) to dulse, often baked into soda bread in Ireland.—
Emily Matchar,
Smithsonian Magazine,
12 July 2022