Kuki Wakame: Seaweed Snack using the Stem of Wakame
Seaweed is an essential part of Japanese cuisine.
And when I think of such things, what comes to mind right away is Kombu (昆布), Mozuku (もずく), and Wakame (わかめ), for each is often used in Japanese cooking.
Especially, Kombu (kelp) and Wakame are edible seaweed most familiar to us Japanese. Not only dishes but Japanese snacks use them as well.
Regarding the one made of Kombu, Nakano Miyako Kombu is probably the most famous, while, regarding Wakame, Kuki Wakame has long been a favorite.
Kuki Wakame (茎わかめ)
As the word Kuki (茎) means stem in Japanese, Kuki Wakame (茎わかめ) is a seaweed snack made from the core of Wakame, featuring a pleasant crunchy texture that everyone can like.
The treat consists of a bite-size rectangle piece of blanched wakame flavored with dashi or umami-rich vinegar sauce. It is tender and wet because of the seasoning liquid.
In Japan, Kuki Wakame is popular among women because it is low-calorie yet nutrient-dense. The seaweed snack is a good source of dietary fiber and alginic acid.
As I mentioned above, the main ingredient of this snack is blanched, salted wakame, which, based on the list, is seasoned with Ume vinegar, brewed vinegar, sugar, and salt.
For your information, lastly, I list specific ingredients and nutrition facts below.
|Wakame (blanched and salted), Ume plum vinegar, Sugar, Brewed vinegar, Salt, Protein hydrolyzate (including wheat and soybean), Fermented seasoning, Sorbitol, Acidifier, Amino acid seasoning, Flavoring, Calcium lactate|
|Salt equivalents||6.1 g|