Wakame
Wakame is an edible brown kelp native to the northwest Pacific, harvested or cultivated for its tender blades, firm stems and frilled reproductive parts, and used in soups, salads, rice dishes and preserved seaweed products.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
All produce94
Leafy and stem vegetables34
Fruits33
Roots and tubers11
Fruiting and pod vegetables5
Cabbages, mustards and other brassicas3
Seaweeds3
Pome fruit2
Alliums1
Dried and preserved fruits1
Stone fruit1
Leafy and stem vegetables34Fruits33Roots and tubers11Fruiting and pod vegetables5Cabbages, mustards and other brassicas3Seaweeds3Pome fruit2Alliums1Dried and preserved fruits1Stone fruit1Seaweeds
Nori
Nori is a red seaweed farmed in East Asia and dried into thin sheets, prized for its savoury flavour and crisp texture when roasted and used with rice, in soups and as a seasoning.
Kombu
Kombu is a group of edible brown kelps, chiefly harvested around northern Japan or cultivated in East Asia, used for umami-rich stocks, simmered dishes, seasonings and preserved foods.