Wakame, or undaria pinnatifida, is a brown seaweed and a type of kelp which appears golden-brown in fresh form but turns green when cooked. Perhaps best known for its appearance in miso soup and seaweed salad in Japanese cuisine, wakame is versatile in the kitchen whenever a bit of umami is desired. It can be eaten raw or blanched but may fall apart if simmered or boiled for prolonged periods. A great addition to paella and pasta, it can also be dried and crushed for use in baking or as a seasoning for a variety of dishes and sauces. With a flavor reminiscent of raw oysters, this seaweed has a lower iodine content compared with other species of kelp but is rich in calcium and omega-3 fatty acids. In Galicia it can be found in cold waters close to the shoreline where it is easily harvested from rocks when the tide is out. This seaweed is fresh and salted. It should be rinsed for thirty seconds three times in cold water before being used in the kitchen.
A family company with two generations at work collecting wild seaweed from the Galician coast of northwestern Spain where the Atlantic meets the Cantabrian sea. Porto Muinos combine underwater diving with coastal rock harvesting when the tide is low to bring a variety of seaweeds to market through regulated and sustainable means and with great respect for the coastal ecosystem they inhabit.