Seaweeds are found throughout the world’s oceans and seas and are popular foods in China, Japan, Korea, and Vietnam. The main seaweeds food species are Nori (Porphyra, a red alga), Kombu (or Kunbu, Laminaria, a brown alga) and Wakame (Undaria, a brown alga).
Seaweeds are virtually fat-free, low calorie and are one of the richest sources of minerals, which can account for up to 36% of its dry mass, as they have ready access to the abundance of minerals found in the ocean. The mineral nutrients include sodium, calcium, magnesium, potassium, chlorine, sulfur and phosphorus; the micro nutrients include iodine, iron, zinc, copper, selenium, molybdenum, fluoride, manganese, boron, nickel and cobalt. Seaweeds are primarily known as a source for iodine nutrient, which is known to increase and balance thyroid hormone activity. Daily adult requirements, currently recommended at 150 μg/day, could be covered by very small quantities of seaweed. Another important health benefit for seaweed is its ability to remove radioactive materials and other heavy metals from human bodies. Due to the high concentrations of minerals, amino acids, vitamins and trace elements, seaweed can stimulate and improve blood and lymph circulation, revitalize and firm the skin while re-establishing natural moisture levels
Soak in water for 5-7 minutes, or as soon as seaweed are soft
Squeeze out the water
Add dressing (a small liquid packet).
Mix & Serve.
It is good for 1~2 Servings.
You can also mix salad with wakame seaweed and agar-agar (below)
Wakame Seaweed Salad – Recipe 1
Soak small amount of dried wakame in water until it is softened (~ yield about 1 cup).
Drain and squeeze out excess water.
Slice 1 cucumber into thin rounds and put in a bowl.
Spray ½ tsp salt over sliced cucumber and mix with a pair of chopsticks and then set aside for about 15 minutes.
Squeeze cucumber to remove liquid.
Mix 3 tbsp rice wine vinegar, 2 tbsp sugar and 1 tbsp sesame in a bowl.
Add wakame seaweed and cucumber slices in the bowl and mix well.
Wakame Seaweed Salad – Recipe 2
 Prepare cut wakame seaweed as above
 Prepare dressing: Stir vinegar, soy sauce, sesame oil, sugar, grated ginger, and minced garlic in a bowl until sugar is dissolved.
Add fresh sliced cucumber, scallions, cilantro and black pepper (optional) to the dressing along with seaweed
tossing to combine well. Sprinkle salad with sesame seeds
To add more color and varieties, it is a great idea to add Seaweed based Agar-agar strip
For seaweed salad
 Cut seaweed strips to desired length
 Soak in water for 5-7 minutes until agar strips are soft
 squeeze out excess water, add strips to wakame seaweed for seaweed salad
For Vegetarian Jello and Jelly
Substitute the agar strip to gelatin powder in your Jello recipes. Water to agar-agar strip ratio is 10:1. Agar is a red algae and a unique vegetable source protein
Used in the Far East for many centuries