Wakame, Undaria pinnatifida, is an edible seaweed. Like its cousin nori, its usually dried or salted. Wakame is used in miso soup stir-fry dishes and rice dishes. Wakame is very leafy and its taste is pretty mild, often described less fishy than nori. After soaking in water, wakame turns green in color.
Like nori, dehydrated wakame should be stored in airtight container, not to allow any humidity to get into it. Its good to keep dehumidifier in the container just in case. Prepared wakame keeps good in fridgerator for few days.
Undaria pinnatifida is also a serious problem since it is one of the worst invasive plant species. It has been spreading in ballast tanks of ships and now mostly in coast of New Zealand.
In the old time, wakame was gathered by amasan, Japanese diving women.