裙带菜 わかめ Undaria wakame

烘干裙带菜：是指以盐渍裙带菜叶为原料，经挑拣→分级→去盐→清洗→挑拣→切断→烘干→分选→去杂质→分级→包装。一般分为长条整棵烘干与切断块烘干及成形烘干三种。

わかめ

干燥裙带菜

??裙带菜属
undaria

wakame (わかめ, ワカメ?, 若布) wakame, undaria pinnatifida, is a type of edible kelp.

wakame (japanese: わかめ or 若布) is a type of edible kelp. its scientific name is undaria pinnatifida.

wakame fronds are green and have a subtly sweet flavour and slippery texture. the leaves should be cut into small pieces as they will expand during cooking.

since long in japan and now also in 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 japanese ingredients including soya sauce and vinegar/rice vinegar.

• in china, it is called (裙带菜). chinese production is concentrated around dalian.
• in korea, it is called miyeok (??) and used in salads or soup.
• in french, it is called "fougère des mers".

wakame is a rich source of epa, an ω-3 essential fatty acid. at over 400 mg/100 kcal or almost 1 mg/kj, it has one of the higher nutrient:calorie ratios, and among the very highest for a vegetarian source. however, 100 grams of wakame is more than 44 tablespoons of dried wakame. the usual consumpton of wakame is closer to 1 or 2 tablespoons.[2] wakame also has high levels of calcium, iodine, thiamine and niacin
裙带菜：褐藻门翅藻科的一属。孢子体大型，由叶片、柄部和固着器3部分组成。黄褐色叶片幼期卵形或长叶形，单条，在生长过程中不断羽状分裂成数个裂片，有隆起的中肋，有毛窠，无粘液腔，但有点状粘液细胞。成熟的藻体在柄部两侧延伸出折叠状的孢子叶，肉厚且富粘质，其上密生孢子囊。配子体微小，为分枝的丝状体。该属有3种，全是海产。主要分布于日本和朝鲜，中国只有裙带菜1种。主要产于黄渤海沿岸。裙带菜藻体两侧羽状分裂呈掌状，宽约50～80厘米，高约1米，主要生长在风浪较大、潮下带1～4米深的岩石上，低潮带石沼中也有生长，可供食用。