wakame

American  

[wuh-kah-mee, wah-kah-me] / wəˈkɑ mi, wɑˈkɑ mɛ /

noun

1. a brown seaweed, Undaria pinnatifida, of coastal Japan, Korea, etc., growing in coarse, stringy clumps and usually dried for use in Asian soups, salads, and side dishes.

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Etymology

Origin of wakame

First recorded in 1950–55; from Japanese wakame, perhaps from waka “young” + me “edible seaweed” (compare mo “seaweed”)

Example Sentences

Kelp, dulse, wakame and sea grapes are all types of seaweeds that are used in seaweed-based dishes.

From Salon • Sep. 17, 2022

If the seaweeds nori, kombu, or wakame have long been part of your diet, there’s a good chance your gut bacteria harbor genes from sea life.

From Science Magazine • Mar. 1, 2022

A selection of pickles includes a tart wakame kraut and a pear kimchi that strikes a wonderful balance of unexpected sweetness and heat.

From The New Yorker • Mar. 15, 2019

On weekends, we walked our dog around Chinatown in search of hot bean paste or wakame for the elaborate meals we cooked together.

From New York Times • Aug. 31, 2018

NOTES: To rehydrate the wakame, place it in a bowl and just enough cool water to cover.

From Washington Post • Sep. 10, 2015