Wakame

The primary common name is derived from the Japanese name (, , , ). • In English, it can also be called sea mustard. • In Chinese, it is called (裙带菜) or (海帶芽). • In French, it is called or ('sea fern'). • In Korean, it is called (미역). ==Etymology==

In Old Japanese, stood for edible seaweeds in general as opposed to standing for algae. In kanji, such as , and were applied to transcribe the word. Among seaweeds, wakame was likely most often eaten, therefore especially meant wakame. It expanded later to other seaweeds like kajime, hirome (kombu), arame, etc. Wakame is derived from + (, lit. 'young seaweed'). If this is a eulogistic prefix, the same as the of tamagushi, wakame likely stood for seaweeds widely in ancient times. In the ''Man'yōshū'', in addition to and (both are read as ), (, soft wakame) can be seen. Besides, (, lit. 'beautiful algae'), which often appeared in the , may be wakame depending on poems. ==History in the West==

The earliest appearance in Western documents is probably in the Portuguese Nippo Jisho (1603), as Vacame. Starting in the 1960s, the word wakame started to be used widely in the United States, and the product (imported in dried form from Japan) became widely available at natural food stores and Asian-American grocery stores, due to the influence of the macrobiotic movement, and in the 1970s with the growing number of Japanese restaurants and sushi bars. ==Aquaculture==

Japanese and Korean sea-farmers have grown wakame for centuries, and are still both the leading producers and consumers. Wakame has also been cultivated in France since 1983, in sea fields established near the shores of Brittany. Wild-grown wakame is harvested in Tasmania, Australia, and then sold in restaurants in Sydney and also sustainably hand-harvested from the waters of Foveaux Strait in Southland, New Zealand and freeze-dried for retail and use in a range of products. ==Cuisine==

Wakame fronds are green and have a subtly sweet flavour and satiny texture. The leaves should be cut into small pieces as they will expand during cooking. In Japan and Europe, wakame is distributed either dried or salted, and used in soups (particularly miso soup), and salads (tofu salad), or often simply as a side dish to tofu and a salad vegetable like cucumber. These dishes are typically dressed with soya sauce and vinegar, possibly rice vinegar. Goma wakame, also known as seaweed salad, is a popular side dish at American and European sushi restaurants. Literally, it means "sesame seaweed", as sesame seeds are usually included in the recipe. In Korea, wakame is used to make a seaweed soup called miyeok-guk, in which wakame is stir-fried in sesame oil and boiled with meat broth. File:Boiled wakame.jpg|Plain boiled wakame File:Miso Soup 001.jpg|Japanese miso soup with wakame and tofu File:Wakame chez Mika Sushi .JPG|Japanese goma wakame (seaweed and sesame salad) File:Wakame and fish.jpg|Japanese wakame with sardines File:So-gogi-miyeok-guk.jpg|Korean miyeok-guk (seaweed soup) File:Oi-miyeok-naengguk.jpg|Korean miyeok naegguk (cold seaweed soup) File:Miyeokjulgibokkeum.jpg|Korean miyeok julgibokkeum (stir-fried seaweed stems) ==Health effects==

A study conducted at Hokkaido University found that a compound in wakame known as fucoxanthin may help burn fatty tissue in mice and rats. Studies in mice have shown that fucoxanthin induces expression of the fat-burning protein UCP1 that accumulates in fat tissue around the internal organs. Expression of UCP1 protein was significantly increased in mice fed fucoxanthin. Wakame is also used in topical beauty treatments. See also Fucoidan. Wakame is a rich source of eicosapentaenoic acid, an omega-3 fatty acid. At over 400 mg/(100 kcal) or almost 1 mg/kJ, it has one of the higher nutrient-to-energy ratios for this nutrient, and among the very highest for a vegetarian source. Wakame is a low calorie food. A typical 10–20 g (1–2 tablespoon) serving of wakame contains roughly and provides 15–30 mg of omega-3 fatty acids. Wakame also has high levels of sodium, calcium, iodine, thiamine and niacin. In Oriental medicine it has been used for blood purification, intestinal strength, skin, hair, reproductive organs and menstrual regularity. In Korea, miyeok-guk soup is popularly consumed by women after giving birth as sea mustard () contains a high content of calcium and iodine, nutrients that are important for new nursing mothers. Many women consume it during the pregnancy phase as well. It is also traditionally eaten on birthdays for this reason, a reminder of the first food that the mother has eaten and passed on to her newborn through her milk. ==Invasive species==

, California. Native to cold temperate coastal areas of Japan, Korea, China, and Russia, Its dense congregation and capability to latch onto any hard surface has caused it to become a major cause of damage to aquaculture apparatus, decreasing efficiency of fishing industries by clogging underwater equipment and fouling boat hulls. Eradication of wakame within a localized area usually involves getting rid of the algae underwater, often via regular inspection of aquatic environments. Proper and regular cleaning of underwater apparatus reduces the potential vectors for wakame spores, reducing the spread of the seaweed. In 2010, a single Undaria pinnatifida plant was discovered in Fiordland, which has since quickly spread from a small clump and localized itself throughout Fiordland. Wakame is now found around much of New Zealand, from Stewart Island to as far north as the subtropical waters of Karikari Peninsula. It spreads in two ways: naturally, through the millions of microscopic spores released by each fertile organism, and through human mediated spread, most commonly via hull fouling and with marine farming equipment. It is a highly successful and fertile species, which makes it a serious invader. Its capability to grow in dense congregations on any hard surface allows it to outcompete native flora and fauna for sunlight and space. the negative impact of wakame is projected to be significant against the fishing and tourism industries in Fiordland, Even though it is an invasive species, farming of wakame is permitted in already heavily infested areas of New Zealand, Farmers of wakame must obtain permission from Biosecurity New Zealand to access approval of Sections 52 and 53 from the Biosecurity Act 1993, which deal with exceptions to the possession of pests and unwanted creatures. Furthermore, any farmed wakame must only be naturally settled in pre-existing marine farms; United States The seaweed has been found in several harbors in southern California. In May 2009 it was discovered in San Francisco Bay and aggressive efforts are underway to remove it before it spreads. ==See also==