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.
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
Asparagus recipes abound; try them fresh stir fried with NZ Wild Wakame. An attractive taste combo, complementary colours, great textures and quick to make!
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.
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!
If you think that Tofu Steak are flavourless, try this recipe by Bill Granger. The sauce & the salad make this tofu steak truly delicious.
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 is a refreshing salad, very easy to make at home. Traditionally made with paper thin slices of cucumber and wakame, try adding orange crescents.
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!