Wakame (Chuka)

Wakame is one of the most commonly used — and also most well-known in the Netherlands — seaweeds in Japanese cuisine.
It has a soft texture and a slightly sweet flavor that enhances dishes without overpowering them.

In Japan, wakame is eaten daily in miso soup, sunomono (refreshing vinegar salads), or as a topping for ramen and udon. The seaweed is also rich in minerals, vitamins, and fiber, making it not only flavorful but also highly nutritious.