Different parts of Wakame and it's Characteristics
Most common part of Wakame. It has crispy texture.
Kukiwakame (Stem Wakame)
Located in the stalk of wakame leaf. It has crunchy texture and used in many seaweeds.
Mekabu (Holdfast wakame)
It's located near roots and has slimy texture. Cooking method includes mince with soy marinated or soup. In Japan, diced and flavored product are sold in supermarket.