For starters, they have different tastes – wakame is sweet compared to kombu. Also, kombu is crunchy, whereas wakame is slimy, especially after soaking in warm water. The two also serve different purposes in Japanese cuisine.

May 31, 2023 · Wakame is a delicate, lightly sweet seaweed, often used raw and rehydrated in salads and miso soup. Because of its silky, satiny texture, I find it important to pair wakame with ingredients that have some crunch or chew, like pink shrimp or cucumbers in a Japanese sunomono salad, for better balance.

Dec 1, 2020 · Wakame and kombu are most commonly used in miso soup in Japanese cuisine, but we utilize them differently. Kombu is prepared for making soup stock or dashi (出汁) and is usually not eaten itself. In other words, in miso soup, kombu or kelp is used only for its umami.

Nov 20, 2023 · Kombu has a rich umami flavor, while wakame has a milder flavor. Kombu has a thick and chewy texture, while wakame is tender and delicate. Kombu is commonly used to make dashi and adds depth of flavor to soups and stews, while wakame is often used in miso soup, salads, and stir-fries.

Jul 17, 2021 · Kombu is a member of the kelp family, and like wakame, it’s a brown seaweed. Kombu is commonly used to make dashi, a flavorful broth traditional to Japan and used to make miso soup. Kombu and wakame have many overlapping health benefits and a similar flavor profile, but wakame is slightly sweeter.

May 29, 2021 · Kombu, wakame seaweed, and nori are all typical seaweeds in Japan, and they are widely loved by Japanese people. Although they are all seaweeds, their tastes and uses are completely different. Let’s see what the differences are!

Dec 15, 2020 · Some of the most common ones are kombu, wakame, and kelp. Although they seem similar, those three are different. Those three things are in the same category as brown algae seaweed. However, they look and taste quite different. Let’s get to know more about these seaweed delights!

May 4, 2024 · Discover Wakame: its journey from sea to table, health benefits, and comparison to Kombu and Nori. Learn preparation, storage, and buying options. Wakame, along with Nori and Kombu, is one of the three main types of Japanese seaweed (although an honorary mention should also go to Hijiki and Mozuku).

May 10, 2021 · Wakame, sometimes called sea lettuce, is a green and slightly chewy seaweed and is sold fresh, dried and frozen. Dried kelp, or kombu, is an essential ingredient in Japanese dashi and is found dried in strips. Why do we love it?

Apr 15, 2022 · Kombu. Unlike nori, kombu is thicker, smoother, and stronger in flavor. That’s because kombu comes from kelp, which is generally hardier than red algae. Because kombu is so hardy and thick, it itself isn’t usually eaten — or on the rare occasions you do eat it, it