Wakame (Wild Harvested Seaweed)

Delicately briny and rich in umami, wakame brings a taste of the ocean to your plate. While it’s best known in Japanese cooking, Tasmania’s cold, pristine waters produce some of the finest wild-harvested wakame in the world – sustainably collected from the east coast where the seaweed grows in abundance. With its subtle saltiness and deep mineral character, wakame adds both nutrition and flavour to a wide range of dishes. It’s naturally high in iodine, calcium, and antioxidants, making it one of the most nutrient-dense ingredients in your pantry.

• Soups & Broths: Add rehydrated wakame to miso soup, seafood chowder, or ramen for subtle ocean flavour.
• Salads: Combine sliced wakame with cucumber, sesame, and rice vinegar for a refreshing side.
• Pasta & Risotto: Stir through creamy pasta sauces or risotto to add depth without overpowering.
• Seasoning: Grind dried wakame into flakes and mix with sesame seeds or salt for a natural finishing sprinkle.
• Roasted Veggies: Toss thinly sliced wakame through roasted pumpkin or sweet potato before serving for a salty-sweet contrast.