Below is a list of all known varieties for Wakame. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Dried Wakame (Cut) | The most common form. Dried, cut pieces that rehydrate quickly in water. Used in miso soup and salads. |
| Goma Wakame (Seaweed Salad) | The common, bright green, seasoned seaweed salad, often made from Wakame stems and seasoned with sesame oil, soy, and sugar. |
| Ito-Wakame (Shredded) | A specific cut of dried Wakame, pre-shredded into fine, thread-like pieces ("ito" means thread). |
| Kuki Wakame (Stems) | The "stem" (midrib) of the Wakame frond. It is crunchy and is typically simmered in soy sauce (tsukudani) or pickled. |
| Mekabu (Wakame Root) | The flowering, reproductive part of the Wakame plant, located at the base. It is intensely slimy (fucoidan) and crunchy, often sold shredded. |
| Miso Soup (Wakame) | The most common use of cut, dried Wakame, where it is rehydrated directly in the miso soup broth just before serving. |
| Salted Wakame (Fresh) | Fresh Wakame preserved in salt. Requires rinsing and soaking, but has a superior, briny flavor and tender texture. |
| Wakame (Fresh, Raw) | The fresh, tender fronds of the Wakame seaweed, often sold packed in salt or brine. |
| Wakame Gohan (Wakame Rice) | A simple and popular Japanese dish of rice mixed with salted, chopped Wakame, often with sesame seeds. |
| Wakame Sunomono (Vinegared Salad) | A classic, simple Japanese salad of rehydrated Wakame, thinly sliced cucumber, and a sweet vinegar (sunomono) dressing. |