A type of kombu kelp harvested in its first year. In Japan ist Wakame bedeutender als die Laminaria-Arten; Undaria pinnatifida wird dort seit der Nara-Zeit kultiviert. , Die Erstbeschreibung erfolgte 1860 durch William Henry Harvey als Alaria pinnatifida. Sie bevorzugt geschütztere Stellen und ist oft in Yachthäfen, an Bojen oder schwimmenden Hafenstrukturen zu finden. Wakame is also one of the more widely studied seaweeds and research shows that it can help burn fatty tissues in the body. It is usually packaged dried or salted in vacuum packs. There are many benefits to its consumption and will promote health when eaten regularly. Wakame is a type of seaweed that you’ll usually find in dry, prepackaged form, rather than fresh. Although Japanese seaweed farmers farm Wakame, it's actually one of the more invasive types of seaweed, growing as much as an inch per day. It is most often served in soups and salads. Die Salate gibt es in unterschiedlichster Form und Zubereitung – oft wird Sesam zur Verfeinerung verwendet.. Marine Biology 163(2):1-12, list of 100 worst globally invasive species, "Sea Mustard aka "Miyeok"(Korean) or "Wakame"(Japanese)", "Pest seaweed could be used against cancer", https://www.waikatoregion.govt.nz/services/publications/technical-reports/2016/tr201640/, "The Asian kelp Undaria pinnatifida (Phaeophyta: Laminariales) found in a New Zealand harbour", http://www.reabic.net/journals/bir/2014/Issue1.aspx. , In New Zealand, Undaria pinnatifida was declared as an unwanted organism in 2000 under the Biosecurity Act 1993. The Invasive species specialist group has listed Undaria pinnatifida on its list of 100 worst globally invasive species. In kanji, such as 海藻, 軍布 and 和布 were applied to transcribe the word. Hijiki - Thin, black strands, sometimes fried (in sesame oil or vegetable oil). Studies conducted at Hokkaido University have found that a compound in wakame known as fucoxanthin can help burn fatty tissue. In Venedig überwuchert sie die unteren Stufen zum Markusplatz und die Ankerketten der Haltestellen des Wasserverkehrs. Wakame is a brown or deep green seaweed commonly used in Japanese cuisine.  It is a highly successful and fertile species, which makes it a serious invader. Ein weiteres Synonym ist Ulopteryx pinnatifida (Harvey) Kjellman.. Ursprünglich heimisch an den Küsten Ostasiens, ist sie als eingeführte und invasive Art inzwischen in vielen Meeren verbreitet.  It was nominated one of the 100 worst invasive species in the world. This page was last edited on 21 September 2020, at 02:00. Here are only some of the benefits associated with this remarkable sea vegetable: It is a great source of vitamins and minerals - These include iodine,, calcium, magnesium and many more. Wakame is a low-claorie and low-fat seafood. Wakame is usually sold in dried form, and is soaked in water before usage. Wakame is a type of edible seaweed or sea vegetable that is traditionally used in Japanese and Korean cuisines. Wakame is one of the major types of edible seaweed. These dishes are typically dressed with soy sauce and vinegar/rice vinegar.  It spreads in two ways: naturally, through the millions of microscopic spores released by each fertile organism, and through human mediated spread, most commonly via hull fouling and with marine farming equipment. Whenever you buy or consume any type of seaweed, it’s important to opt for organic because of seaweed’s inherent ability to absorb what’s in the water around it. Wakame (ワカメ), Undaria pinnatifida, is a species of edible seaweed, a type of marine algae, and a sea vegetable. They are often categorized based on their cell structures, pigments, ecology and uses. Der obere Teil des Cauloids setzt sich im blattartigen Phylloid als abgeflachte, 1–3 cm breite Mittelrippe fort. Let’s have a look at the nutritional profile of wakame seaweed: Rich in different types of nutrients Kombu is used for making dashi (stock for Japanese dishes) and ingredients in cooking. James K, Middleton I, Middleton C, Shears NT (2014) Discovery of Undaria pinnatifida (Harvey) Suringar, 1873 in northern New Zealand indicates increased invasion threat in subtropical regions. An den Küsten von Neuseeland, Tasmanien und Argentinien wurde sie vermutlich durch Fischereiflotten aus Südostasien eingeschleppt. Wakame is a kind of seaweed that lives in Japanese waters. In English, it can be also called "sea mustard". 若布, 和布 oder ワカメ), in Korea als „miyeok“ (kor. It is most often served in soups and salads. The different types of seaweed available for consumption can be first divided into broad categories which are further available in various subtypes. James K. (2016) A review of the impacts from invasion by the introduced kelp Undaria pinnatifida. In Japan, Korea und China besitzt Undaria pinnatifida eine beträchtliche wirtschaftliche Bedeutung als Algen-Nahrungsmittel. Wakame is thin and stringy and usually deep green in color and is satiny in texture. Soft Texture & Mild Taste. Traditionally used in cold salads like sunomono (a cucumber seaweed salad), or as toppings on tofu, rice, sushi, or soups, wakame is a type of edible brown seaweed popular in Japanese, Korean, and Chinese cuisine. As vast as the ocean, the varieties of seaweed reflect its complex biodiversity with over 10,000 species. Due to high iodine content, if you consume too much seaweed over a long period of time it can have a negative effect on thyroid function. Report: TR 2016/40: Waikato Regional Council. Health Benefits of wakame seaweed. beautiful algae), which often appeared in Man'yo-shu, may be wakame depending on poems. If this waka is a eulogistic prefix, same as the tama of tamagushi, wakame likely stood for seaweeds widely in ancient ages. Wakame is slightly sweet and has a silky texture and is used to make seaweed salads and chopped up in miso soup. Wakame fronds are green and have a subtly sweet flavour and satiny texture. 미역), und in China als „Qundaicai“ (chin. 若布, 和布 oder ワカメ), in Korea als „miyeok“ (kor.  As of 2018[update], the Invasive Species Specialist Group has listed the species on its list of 100 worst globally invasive species. Nutritional Value of Wakame seaweed. Though seagrasses are not algae but are also consumed as seaweeds. One of its … In a recent study at Hokkaido University that Wakame helps to burn fatty tissue also. Das mehr oder weniger pyramidenförmige Phylloid ist in zahlreiche breite Blattlappen von 50–80 cm Länge zerteilt. In French, it is called "wakamé" or "fougère des mers" (sea fern). It has broad leaves which are longer than the usual grass. It holds just 45 calories per 100 grams, slightly more than that of nori (35 calories).. Wakame seaweed is rich in minerals, anti-oxidants, omega-3 fatty acids, protein, vitamins and dietary fiber in ample amounts contributing to overall health and wellness. , The seaweed has been found in several harbors in southern California. You’ll generally find kelp in its dried form; soaking it for several minutes makes it pliable and edible, or you can add it directly to soups for extract the nutrients. Kombu is a large type of seaweed that is very commonly used as a soup stock. Even though it is an invasive species, in 2012 the government allowed for the farming of wakame in Wellington, Marlborough and Banks Peninsula. [ Usage ] Wakame is often used in soups such as the miso soup or in salads. Yup. In Old Japanese, me stood for edible seaweeds in general as opposed to mo standing for algae. This study aimed to investigate the acute effect of Undaria pinnatifida (Wakame), a discriminative constituent of the Japanese diet, on po … Postprandial hyperglycemia is a known risk factor for the development of several health disorders, including type 2 diabetes, obesity and cardiovascular disease. Wakame. What happens if you eat too much seaweed? Japanese miso soup with tofu, wakame and scallion, Miyeok guk, a Korean soup made with miyeok, A Japanese dish consisting of wakame with sardines, Native to cold temperate coastal areas of Japan, Korea, and China, in recent decades it has become established in temperate regions around the world, including New Zealand, the United States, Belgium, France, Great Britain, Spain, Italy, Argentina, Australia and Mexico. The word “seaweed” covers a lot of types of Japanese foods as followings: ・Aonori (Green Laver) ・Hijiki ・Kombu (Kelp) ・Mozuku ・Nori (Laver) ・Wakame. Wolfgang Rabitsch, Stephan Gollasch, Maike Isermann, Uwe Starfinger Stefan Nehring: Ole G. Mouritsen, Prannie Rhatigan, José Lucas Pérez-Lloréns: https://de.wikipedia.org/w/index.php?title=Undaria_pinnatifida&oldid=205466119, Lebewesen in menschlicher Nutzung und Haltung, „Creative Commons Attribution/Share Alike“. Sie werden verbreitet, setzen sich fest und keimen zu mikroskopisch kleinen Gametophyten aus, auf denen im Spätwinter bei geeigneter Temperatur, Lichtstärke und Wassertiefe die Spermien und Eizellen heranreifen. This type of seaweed is commonly used as green vegetables for Japanese people. Kombu is a type of seaweed. Wakame is not only used by Japanese, but also by Koreans and Chinese. Aus natürlichen Beständen konnten 1960–1969 jährlich 40.000–60.000 t Frischgewicht geerntet werden. 裙带菜). Difference Between Kombu VS Wakame Kombu: Most Kombu are imported from Hokkaido in Japan, it has a long tradition as delicacy that stands out for its nutritional healing benefits.Although it belongs as a seaweed type, it can be specialized for making Dashi.. Dashi is a type of soup that has a meaty flavor known in Japan as umami, a flavoring that’s foundational to Japanese cooking. Wakame is one of the traditional Japanese food which has a thin shape, dark green and stringy. Seaweed Benefits. Divers battle fast-growing alien kelp in bay, "An Underwater Fight Is Waged for the Health of San Francisco Bay", Undaria Management at the Monterey Bay National Marine Sanctuary, https://en.wikipedia.org/w/index.php?title=Wakame&oldid=979485429, Articles containing Japanese-language text, Articles containing potentially dated statements from 2018, All articles containing potentially dated statements, Articles with unsourced statements from May 2016, Creative Commons Attribution-ShareAlike License. Wakame seaweed is a rich source of various minerals and several health-promoting compounds that play an important role in prevention, treatment, and management of various diseases and disorders. However, wakame is increasingly becoming popular as a superfood largely due to … , Im Sommer werden die Sporen freigesetzt. Wakame is a type of seaweed that is a popular in Japanese cuisine. Here are some simple ideas to get you started:  Wakame has also been cultivated in France since 1983, in sea fields established near the shores of Brittany. All you have to do to use it is add water and let it rehydrate for about 10 minutes. It is far more nutrient dense than any land vegetable and other types of seaweed. But other than having a fantastic taste this wonderful seaweed also has many health benefits. Goma wakame, also known as seaweed salad, is a popular side dish at American and European sushi restaurants. 裙带菜). It is often used in miso soup and salads.In Korea it is called miyeok.It is used in salads, or as the main ingredient in miyeok soup.In China it is called qundaicai.Chinese production is concentrated around Dalian. Undaria pinnatifida, in Japan auch Wakame genannt, ist eine marine Braunalgenart aus der Ordnung der Laminariales. , The primary common name is derived from the Japanese name wakame (ワカメ, わかめ, 若布, 和布).. The earliest appearance in Western documents is probably in Nippo Jisho (1603), as Vacame. The categories under which the seaweeds are classified are: (A) Sea Grasses . What happens when you … [ Shape ] The leaves of hosome-kombu are black,1-5ft long and 2-6in wide.  A typical 10–20 g (1–2 tablespoon) serving of wakame contains roughly 16 to 31 kJ (3.75 to 7.5 kcal) and provides 15–30 mg of omega-3 fatty acids. Sea farmers in Japan have grown wakame since the Nara period. Its taste is mild and somewhat similar to spinach, and it is often used in soups and salads. In Japan, Korea und China besitzt Undaria pinnatifida eine beträchtliche wirtschaftliche Bedeutung als Algen-Nahrungsmittel. wakame products, comprising prices, quantity, brands, places of origin, and product types (e.g., salted wakame, dried wakame, or wakame stem). The following are some the seaweed types most commonly encountered by tourists: Kombu. Außerdem kann sie einheimische Arten verdrängen. Pieces of kombu are also enjoyed in some nabe (hot pot) dishes. Wakame is used in Oriental medicine for blood purification as well as to improve the function of the intestines and sexual organs. Wakame comes in a form of stripes a little bit like raisins from the sea. It is also traditionally eaten on birthdays for this reason, a reminder of the first food that the mother has eaten and passed on to her newborn through her milk. Willem Frederik Reinier Suringar stellte die Art in die Gattung Undaria, deren Typusart sie ist. Wakame is a rich source of eicosapentaenoic acid, an omega-3 fatty acid. Wild harvested in Australian waters, it is usually farmed in Japan and Korea. Starting in the 1960s, the word "wakame" started to be used widely in the United States, and the product (imported in dried form from Japan) became widely available at natural food stores and Asian-American grocery stores, due to the influence of the macrobiotic movement, and in the 1970s with the growing number of Japanese restaurants and sushi bars. Seit Anfang der 1960er Jahre wird die Alge an langen Seilen kultiviert, die mit den Sporophyllen besetzt sind. Wakame is also used in topical beauty treatments. Wakame can be found either dried or fresh, in a refrigerated and … As well as increasing primary productivity, it can reduce the abundance and diversity of understory algal assemblages, out-compete some native macroalgal species and affect the abundance and composition of associated epibionts and macrofauna: including gastropods, crabs, urchins and fish. Das ruderförmige, stielartige Cauloid ist abgeflacht und besitzt einen unregelmäßigen Rand, der an ein Spiegelei erinnert.  In Man'yōshū, in addition to 和可米 and 稚海藻 (both are read as wakame), nigime (和海藻, soft wakame) can be seen. Nachdem sie in der Bretagne zur kommerziellen Nutzung eingeführt worden war, hat sie sich als invasive Art inzwischen auch im Nordost-Atlantik (Südküste Englands, Frankreich, Spanien) und im Mittelmeer weit verbreitet. 미역), und in China als „Qundaicai“ (chin. Seaweed, or macroalgae, refers to thousands of species of macroscopic, multicellular, marine algae.The term includes some types of Rhodophyta (red), Phaeophyta (brown) and Chlorophyta (green) macroalgae. Don’t add too much to soups though, as wakame expands greatly in size after being cooked, while overcooking it leads to a certain sliminess. Wakame is derived from waka + me (若布, lit. Wakame Seaweed Flakes - Organic Young Baby Seaweed Grown in North Atlantic. The study of Wakame Products market is a compilation of the market of Wakame Products broken down into its entirety on the basis of types, application, trends and opportunities, mergers and acquisitions, drivers and restraints, and a global outreach. Key alghe is the result of an authorised biological selection of four of the most useful types of algae: wakame, dulse, nori, kombu clavis2000.com Key Algen ist das Ergebnis einer Auswahl von vier der hilfreichsten Algen, die biologisch zertifiziert wurde: wakame, dulse, nori, kombu The sustainability of Wakame, coupled with its health … Durch ihren üppigen Aufwuchs, beispielsweise auf Fischkäfigen oder Muschelkulturen, kann Undaria pinnatifida zum lästigen Problem für Meeresfarmen werden. Wakame also has high levels of sodium, calcium, iodine, thiamine and niacin. Wakame is different from nori. Der Sporophyt von Undaria pinnatifida ist ein großer gelblicher bis brauner Seetang, dessen Thallus ein bis zwei (selten drei) Meter Länge erreicht. Wakame is eaten in two ways: dry and wet. It is said to help regulate menstrual cycles and produce beautiful skin and hair - although most seaweed types probably do this as well. There are many different types of seaweed including wakame, nori and dulse that provide numerous health benefits to your body. In Japan and Europe, wakame is distributed either dried or salted, and used in soups (particularly miso soup), and salads (tofu salad), or often simply as a side dish to tofu and a salad vegetable like cucumber. Its cut edges are the whitest among all kombu kelp varieties. Many women consume it during the pregnancy phase as well. Wakame is a type of brown alga or seaweed that is grown by the sea-farmers of Japan since Nara period. Wakame Products Market Data and Acquisition Research Study with Trends and Opportunities 2019-2025. , Wakame dient in der japanischen Küche häufig als Zutat für Suppen, beispielsweise für Miso-Suppe, die dadurch ein kräftigeres Aroma erhält. , Undaria pinnatifida ist ursprünglich an den kalt-gemäßigten Meeresküsten des West-Pazifik (China, Japan und Korea) heimisch. The leaves should be cut into small pieces as they will expand during cooking. What Are the Different Types of Seaweed? It is normally harvested in the summer of its first year, before it washes away. In Asian countries, kombu and wakame are popular forms of edible kelp. young seaweed). The seaweed is leafy and deep green in color, and is usually available in a dried, dehydrated form, although fresh varieties that are preserved in salt are also sold. Wakame is a source of various vitamins and minerals which has been a part of the human diet for centuries. USDA Certified and Freeze-Dried Premium Quality.  Als Salat mit Sesam (Goma-wakame) wird es auch außerhalb Japans gern zu Sushi gereicht. Wakame is now found around much of New Zealand, from Stewart Island to as far north as the subtropical waters of Karikari Peninsula. Japanese and Korean sea-farmers have grown wakame for centuries, and are still both the leading producers and consumers. Daher wurde sie auf die Liste der 100 gefährlichsten Neobiota gestellt.  An der deutschen Küste kommt die Art zurzeit noch nicht vor, wurde aber 2013 auf die "Warnliste in Deutschland noch nicht vorkommender invasiver Tiere und Pflanzen" gesetzt. At over 400 mg/(100 kcal) or almost 1 mg/kJ, it has one of the higher nutrient-to-energy ratios for this nutrient, and among the very highest for a vegetarian source. Kombu. Wakame, also known as sea mustard, is a dark green seaweed most often found in miso soup. In Japan und Korea wird sie als Lebensmittel geschätzt. It has white edges, thin (hosome) leaves and a slippery texture. Undaria invasion can cause changes to native community composition at all trophic levels. Due to various types of Vitamin, Minerals and nutrients, present in the Wakame, it has lots of health benefits. It has a subtly sweet, but distinctive and strong flavour and texture. Kelp among top 10 invasive seaweeds hits S.F. Hepburn.. Types of seaweed include: nori; kelp; wakame; kombu; dulse; blue-green algae, such as spirulina and chlorella; This variety can make it easy to incorporate seaweed into different recipes. It is sold either dried or salted.  Undaria is commonly initially introduced or recorded on artificial structures, where its r-selected growth strategy facilitates proliferation and spread to natural reef sites. Kombu is also a type of kelp and one of the most popular edible seaweeds in East Asia. See also Fucoidan. What is Wakame … It has a sweet taste, a silky smooth texture, and is a good source of omega-3 fatty acids. Wakame - This type of seaweed is usually in the form of thin pieces, mid-green and not too strong, often eaten in misoshiru (soup) or pickled with vegetables like thin slices of cucumber in rice vinegar and a little sugar. Wakame wird auch geröstet (Yaki-wakame), halbfeucht mit Reis, oder mit Zuckerhülle (Ito-wakame) zubereitet. The greenish seaweed boasts with a cooling nature and a sweet, slightly salty taste that makes it an important flavoring in miso soup. Wakame (Japanese: わかめ or 若布) is a type of kelp.People eat it.  It expanded later to other seaweeds like kajime, hirome (kombu), arame, etc. Besides, tamamo (玉藻, lit. Kelp is the most readily available type of edible seaweed. Die geernteten Algen werden gewaschen und in getrocknetem Zustand vermarktet. Literally translated, it means "sesame seaweed", as sesame seeds are usually included in the recipe. Wakame (ワカメ), Undaria pinnatifida, is a species of edible seaweed, a type of marine algae, and a sea vegetable. , Undaria pinnatifida wächst in der unteren Gezeitenzone und im Bereich wenige Meter unterhalb der Niedrigwasserlinie. , Wakame ist iodhaltig (10–20 mg/100 g Trockensubstanz Iod), daneben enthält es unter anderem auch Alginsäure. BioInvasions Rec 3(1):21-24, James K, Shears NT (2016) Proliferation of the invasive kelp Undaria pinnatifida at aquaculture sites promotes spread to coastal reefs. 30 Servings/0.64 oz Die Erträge betrugen 1976 etwa 20.000 t Frischgewicht aus Wildbeständen und 127.000 t aus Kulturen. It has a briny and salty taste with a slight sweetness, typically used to make miso soup or seaweed salad. Auch in der Bretagne wurde die Alge zeitweise erfolgreich an Seilen kultiviert.