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Dried Wakame

Dried Wakame
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Dried wakame is a natural seaweed which can be hydrated and used in the kitchen in a thousand different ways. It has a flavor reminiscent of the sea.

The leaves of wakame are green and have a sweet flavor, along with a texture that's slightly crunchy and a bit meaty.

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The wakame seaweed comes from the family of brown algae. It grows in the deep waters of the Atlantic and is extracted at diving bases, making it very expensive. This seaweed contains lots of fiber and minerals and is ideal for removing excess fat as well as reducing cholesterol. It is very high in calcium, making it great for bone health and to strengthen nails and hair.

In Japan, wakame features in the famous miso soup. The leaves are cut into pieces and thereafter expand greatly during cooking.

Culinary Uses:

Uncooked: rehydrated and added to salads.

Toasted: Baked and ground to use as a seasoning.

Boiled: As a side dish or layering for seafood or meat. Also used in salads, scrambled eggs, croquettes, stews, hamburgers, rice, pasta, etc.

Nutritional value:

High in protein and fiber. Low-fat. Sugar-free. High in vitamin B9 (folic acid). Contains vitamin A.

Minerals: Iodine (I), Calcium (Ca), Iron (Fe), Magnesium (Mg), Phosphorous (P) and Zinc (Zn).

Ingredients: wakame (Undaria pinnatifida), organically produced.

Packaging: cardboard.

Net Weight: 25 gr


Rehydrate: Soak in water with a little salt for 10 minutes. It will expand to 10 times its dry weight when rehydrated.

Cooking Time: Boil for 15-20 minutes.

Dried Seaweed

Dried seaweed has to be soaked in water before cooking and it increases considerably in weight after soaking (see attached document).

Use cold water and a pinch of salt to soak seaweed. It's important to let the seaweed soak for the right amount of time; too long and it would lose its texture.

When cooking a recipe with lots of water, such as stews or soups, dried seaweed can be incorporated directly, since it soaks at the same time as it cooks.

The water used to soak seaweed can also be used to cook and flavor other dishes.


Porto Muiños bases its success on the analysis and research of the organoleptic qualities of seaweed. It also studies many other delicacies from Galician Sea, always searching out new flavors and textures: dried seaweed, seaweed tartare, seaweed noodles, and seaweed herbal teas. Enjoy this garden of the sea in the most diverse formats.

Where does seaweed grow and how is it harvested?

The seaweed from PORTO-MUÍÑOS grows on rocks covered by the cold, clean water of the Atlantic Ocean. The harvesting is done by divers, who select and cut the best specimens in the most appropriate season for each species. The seaweed is then processed immediately.

Cooking with Seaweed:

04/7/2014 Paloma. Son muy sanas y cada vez las utilizo más en mi dieta
03/14/2014 Antonio. las croquetas que hago con estas algas son fabulosas, probad a hacerlas
01/2/2014 Maria M.. Las posibilidades son infinitas Las posibilidades realmente son infinitas, queda muy bien cuando se saltea con otras verduras y cuando se le adereza con algo agrio. En risottos queda estupenda, farsas para pasta filo, brick, o pastas como la lasaña o canelón, acompañada de algún ingrediente del mar.

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