Silky, Savoury, Sustainably Harvested Wild Pacific Wakame

Sustainably wild-harvested Alaria marginata, also known as wakame, from the clean, cold waters of British Columbia’s coastal islands. This vibrant sea vegetable is prized for its silky-smooth texture and subtly sweet, savory flavour.

Wakame is traditionally used in miso soup, seaweed salads, and rice dishes. When soaked, it expands quickly into tender ribbons that complement tofu, grains, and vegetables beautifully. It also pairs well with a splash of soy sauce, sesame oil, or rice vinegar for a refreshing side dish.

This Pacific wakame offers a naturally high nutrient-to-energy ratio, making it a nourishing addition to plant-forward meals. A typical 1–2 tablespoon serving provides:

• Naturally occurring omega-3 fatty acids (approx. 15–30mg)

• A source of iodine, calcium, manganese, niacin, folate, sodium, and thiamine

Add it dry as a crunchy topping, or soak it for silky salads — either way, wakame brings flavour and function straight from the sea.

Frequently Asked Questions

Q: What is Alaria marginata?
A: Alaria marginata is a species of edible brown seaweed found along the Pacific coast. It’s closely related to Japanese wakame and shares a similar flavour and texture.

Q: What does wakame taste like?
A: Wakame has a lightly sweet, savoury taste with a smooth, satiny mouthfeel once rehydrated. It’s delicate, oceanic, and not overpowering.

Q: How do I use wakame in cooking?
A: Rehydrate it in warm water for a few minutes and use it in miso soup, salads, grain bowls, or with tofu. It also makes a great addition to noodles and broths.

Q: Can I eat it raw?
A: Yes — after soaking, wakame becomes soft and ready to eat. It’s often used raw in salads or cold dishes with a splash of dressing or soy sauce.

Q: What nutrients are found in wakame?
A: Wakame is a source of iodine, calcium, manganese, niacin, folate, and plant-based omega-3s. It’s low in calories and rich in micronutrients.

Q: Is it safe to eat daily?
A: Yes, in small servings — around 5 grams per day. Because it contains natural iodine, enjoy it in moderation if you have specific thyroid considerations.

Q: Is wakame vegan and gluten-free?
A: Absolutely. Our wakame is 100% vegan, gluten-free, and non-GMO with no additives or preservatives.

Q: How do I store it?
A: Keep dried wakame in an airtight container in a cool, dry place. Once rehydrated, it should be used within a day or two if refrigerated.

Q: Where is your wakame harvested?
A: Seaflora’s wakame is hand-harvested from wild marine beds off the coast of British Columbia, then dried at low temperatures to retain its natural nutrition and flavour.