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

For example, nori is well known as the seaweed used to wrap sushi rolls, while wakame or kelp are often found in comforting ramen noodle dishes.

From Salon • Aug. 5, 2024

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

What ensued was a crash course on phycology — marine algae science — and on searching for and gathering edible seaweed, including kelp, wakame and kombu.

From Washington Post • Oct. 7, 2021

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