Wakame

Wakame is a brown macroalgae rich in fucoxanthin (pigment) and alginates. These alginates are fascinating polysaccharides for culinary chemistry: upon contact with water, they form a flexible, viscous gel (a natural hydrocolloid). Rehydrated in a low-temperature liquid, wakame offers a cartilaginous, slippery texture, providing deep marine salinity. Cooked excessively, its gel disintegrates into a muddy texture. It is therefore added off the heat in dashi and miso broths.