Miso soup is the comfort food of Japan. It’s made using seaweed stock, wakame and fermented miso paste. The soup is simple, nourishing & easy to digest.
Authentic Miso Soup
Seaweed, Watermelon and Tahini Dressing
This watermelon salad recipe by Chef Ottolenghi is a feast of colours, flavours and textures. A refreshing balance of sweet & savoury for a hot summer night
Wakame & Asparagus Stir-fry
Asparagus recipes abound; try them fresh stir fried with NZ Wild Wakame. An attractive taste combo, complementary colours, great textures and quick to make!
NZ Wakame, Shiitake & Kale Soup
This Wakame Soup Recipe uses the NZ Wakame Leaves which are of a khaki colour. This nourishing soup is an excellent match of colours, flavours & textures.
Orzo Wakame Soup with Mediterranean Tapenade
This simple & colourful wakame soup recipe is so easy to make! The left-over tapenade is delicious as a sandwich spread, on crackers or crusty bread too!
Grilled Tofu Steak with Wakame, Ginger and Edamame
If you think that Tofu Steak are flavourless, try this recipe by Bill Granger. The sauce & the salad make this tofu steak truly delicious.
Wakame, Radish & Pear Salad w Miso Dressing
This Wakame salad is a departure from the traditional Asian combos. An attractive mixture of colours, textures & flavours, a new option for seaweed lovers.
Sunomono – Japanese Cucumber Salad with Wakame
Sunomono is a refreshing salad, very easy to make at home. Traditionally made with paper thin slices of cucumber and wakame, try adding orange crescents.
Wakame Shortbread Biscuits
Seaweed show their versatility in this shortbread recipe for savoury biscuits. The cut wakame is integrated dry into the recipe for an extra crunchy bit!