Farming11 min read
Growing Wakame: A Species-Specific Farming Guide
A species-specific guide to farming wakame (Undaria) — seeding, longline depth, winter timing, harvest windows, invasiveness rules and how it differs from kelp.
Naomi Reyes ·
#wakame
26 articles
Farming9 min read
Growing Wakame: A Farmer's Guide to Undaria from Seed to Storm Season
Wakame (Undaria pinnatifida) is a winter-grown crop seeded in autumn and raced to harvest before summer storms. Methods, seasons, markets and limits.
Naomi Reyes ·
Kitchen9 min read
Korean Seaweed Banchan: Six Small Dishes from One Bag of Wakame
Six Korean seaweed side dishes built from a single bag of dried wakame — master dressing ratios, proper soaking, and banchan that keep for days.
Sofia Andersson ·
Kitchen8 min read
Which Seaweed Goes in Miso Soup? A Practical Guide
Cut wakame is the default for miso soup, but kombu, nori, sea lettuce and other seaweeds all have roles. Ratios, timing rules and what to skip.
Sofia Andersson ·
Kitchen7 min read
Miyeokguk: Korea's Birthday Seaweed Soup, Made with Respect
How to make miyeokguk, the Korean seaweed soup eaten to honour mothers and birthdays — with the culture, technique and common mistakes explained.
Sofia Andersson ·
Kitchen9 min read
Soaking Seaweed: How to Rehydrate Wakame, Kombu and Dulse (Times and Ratios)
Dried seaweed expands five to ten times and each species wants a different soak. Times, water ratios and the mistakes that turn wakame slimy — one guide.
Sofia Andersson ·
Kitchen10 min read
Pairing Seaweeds: How to Combine Kombu, Wakame, Dulse and Nori
Learn the logic of pairing seaweeds — texture, salinity and umami balance — so kombu, wakame, dulse and nori deepen a dish instead of muddling it.
Sofia Andersson ·
Kitchen9 min read
Seaweed Rice Bowls: Five Paths Through the Tide Line
A rice bowl is seaweed's natural home. Five tested seaweed rice bowl builds — from 10-minute weeknight to slow Sunday — with prep, sauces and swaps.
Sofia Andersson ·
Kitchen7 min read
Seaweed Tapenade: Olive and Kelp on Crostini
Seaweed tapenade swaps some olives for wakame or dulse in a briny, umami-rich spread. Recipe, seaweed choices, textures, serving ideas and storage.
Sofia Andersson ·
Atlas12 min read
The Seto Inland Sea: Japan's Sheltered Cradle of Seaweed Farming
Japan's Seto Inland Sea: the cradle of nori farming, wakame rafts and Hiroshima oysters, the isoyake paradox of clean water, and the Satoumi renewal.
Naomi Reyes ·
Kitchen9 min read
Sunomono: The Simple Wakame-and-Cucumber Salad That Teaches Balance
Sunomono is a ten-minute wakame and cucumber salad — and a masterclass in the vinegar dressings of Japanese cooking. Ratios, technique, variations.
Sofia Andersson ·
Kitchen11 min read
Wakame and Cucumber Sunomono: The Seaweed Salad Worth Mastering
Go beyond the basic wakame cucumber salad: the sunomono ratio to memorise, salting science, seasonal variations, and how to turn it into a main-course salad.
Sofia Andersson ·
Kitchen9 min read
Wakame vs Kombu vs Nori: When to Use Which
Wakame, kombu and nori do three different jobs in the kitchen. Flavour, texture, buying forms, substitutions and storage, side by side.
Sofia Andersson ·
Kitchen8 min read
Cold Wakame Soba Salad: The Twenty-Minute Seaweed Noodle Bowl
Cold wakame soba salad in twenty minutes: silky rehydrated wakame, sesame-soy dressing and crunchy vegetables, plus make-ahead and lunchbox tips.
Sofia Andersson ·
Kitchen10 min read
Wakame and Cucumber Sunomono: The Five-Minute Seaweed Salad
Wakame sunomono with salted cucumber: the classic Japanese seaweed salad, with ratios, a ten-minute method, slice-by-slice technique tips and variations.
Sofia Andersson ·
Kitchen8 min read
A Week of Seaweed: The Sunday Meal-Prep System
One Sunday hour turns a bag of dried seaweed into a week of fast, umami-deep meals: dashi concentrate, soaked wakame, seaweed butter, ready kelp noodles.
Sofia Andersson ·
Atlas8 min read
The Basque Coast: Swell, Flysch and the Kelp Beneath the Lineup
Read the Basque coast as wave country — flysch reefs that shape famous surf and hold a storm-pruned kelp forest, plus the wakame that rode in on the ports.
Tom Okafor ·
Kitchen9 min read
Miso Soup with Wakame: The Fifteen-Minute Classic Done Right
How to make genuinely good miso soup at home: dashi fundamentals, when to add wakame, the one boiling rule, and why the miso goes in off the heat.
Sofia Andersson ·
Encyclopedia9 min read
Wakame (Undaria pinnatifida): Edible Native and Global Invader
Wakame is a beloved edible kelp in Japan and Korea — and one of the world's most widespread invasive seaweeds. Understand both sides of Undaria pinnatifida.
Dr. Mara Ellison ·
Kitchen7 min read
The Seaweed Pantry: A Starter Kit for Coastal Cooking
New to cooking with seaweed? Build a five-staple seaweed pantry — kombu, wakame, nori, dulse and kelp powder — with storage, budget and beginner recipes.
Sofia Andersson ·
Kitchen8 min read
Wakame and Cucumber Sunomono: The Five-Minute Vinegared Salad
Master sunomono, Japan's vinegared seaweed salad: the awase-zu dressing formula, properly salted cucumber, silky wakame and five smart variations.
Sofia Andersson ·
Kitchen6 min read
Wakame Salad: Restaurant Technique at Home
Make wakame seaweed salad the proper way: rehydrate, blanch to jade green, dress with sesame and rice vinegar. Recipe, technique and sourcing.
Sofia Andersson ·
Kitchen10 min read
Kaiso Salad at Home: Building a Mixed Seaweed Salad Worthy of a Tokyo Deli
How to combine wakame, agar strands and other dried seaweeds into a balanced kaiso salad — soaking ratios, the shoyu-sesame dressing, and texture rules.
Sofia Andersson ·
Atlas9 min read
The Noto Peninsula: Satoumi, the Japanese Art of Coastal Stewardship
A coastal atlas guide to Japan's Noto Peninsula: satoumi stewardship, ama divers, wakame culture and a coast remade by the 2024 earthquake.
Dr. Theo Nakamura ·
Atlas8 min read
Kelp Forests of Ise-Shima and the Ama Divers of Japan
A guide to Ise-Shima's warm-temperate seaweed forests, the ama divers who have worked them for millennia, and the warming waters reshaping Japan's coastal seas.
Tom Okafor ·
Kitchen7 min read
Wakame Egg-Drop Soup: Fifteen Minutes to a Bowl of Sea
A weeknight wakame egg-drop soup that tastes like a clear dashi broth: silky egg ribbons, tender seaweed, fifteen minutes from pantry to bowl.
Sofia Andersson ·