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.

---

Etymology

Origin of wakame

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

Example Sentences

Nguyen's recipe starts with an infusion of wakame and kombu seaweed and some pineapple juice to match the sweetness of the fermented fish brine.

From Salon • Mar. 28, 2023

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