Wakame is a variety of kelp. It looks and tastes similar to spinach lasagne and is used in the same ways as Kombu. It is very popular in Japan and other parts of Asia, for use in soups, salads and snacks.
 
With a mild flavor and delicate texture, it readily absorbs the flavors of dressings, sauces, and other ingredients with which it is paired.
 
Like most of seaweeds, Wakame is rich in iodine.