Tasmanian wakame holds a special place in Alg Seaweed. It excels in flavor, nutrition, and sustainability, and it's our very first product. Here are five things you need to know about this umami-packed seaweed goodness.
- A Serendipitous Discovery: Tasmanian wakame wasn't always part of the island's marine landscape. It was identified by marine biologist Craig Sanderson, who has been studying seaweed for over 30 years. In 1988, he recognized the unique seaweed as wakame and sought expert confirmation, leading to its official identification. You can even view the specimen at the herbarium in Adelaide.
- A Culinary Treasure: Wakame is a prized edible seaweed with a distinct flavor and texture. It's often used in salads, soups, and stir-fries to add umami and nutritional value. The mekabu, the root-like part of the sea plant, is particularly sought after by Asians for making soup, as it creates a gelatinous texture.
- An Accidental Introduction: It's believed that wakame was introduced to Tasmania through ballast water near Triabunna, likely originating from Asia through fishing boats.
- Cultivation Restrictions: Due to its invasive nature, the cultivation or farming of wakame is currently prohibited in Australia. Harvesting is limited to wild harvesting during the wakame season by licensed commercial divers between September and November.
- A Nutritious Superfood: Wakame is packed with nutrients, making it a healthy addition to your diet. It's a good source of iodine, iron, calcium, and vitamins A and C. Additionally, wakame contains fiber, which can aid digestion and promote gut health.
About Alg Seaweed Tasmanian Wakame
- Our wakame is harvested along the southeast coast of Tasmania.
- It undergoes all-natural processing, including washing and freeze-drying to preserve nutrients and flavor.
- Due to freeze-drying, the wakame has a long shelf life when stored in airtight containers.
Wakame naturally has a slight chewy texture, but freeze-drying creates a crunchy texture, making it perfect for garnishing salads and soups.
Shop our Tasmanian Wakame range
Try these recipes and enjoy the flavour our this Australian treasure.
- Wakame cucumber soba noodle salad
- Turmeric wakame dukkah
- Seaweed and parsley sauce on grilled lamb loin
- Baked potato chips
- Charcuterie board with seaweed hummus