Wakame is an edible seaweed cultivated and harvested in District Four. Although it has uses as an export for those in the Capitol in topical beauty treatments, it is largely used as a food source in the coastal district due to its high nutritional content and ease of cultivation.
The seaweed eaten in Four is largely bought fresh, though dried varieties are available for long-term storage. As dried wakame is easier to find,, reconstitution will be necessary before using it in dishes.
By August 10, 2013Published:
- Yield: 2 Servings
- Prep: 10 mins
- Cook: 10 mins
- Ready In: 20 mins
This salad is best the second day, when given time to meld. Keep in an airtight container. If the seaweed begins to get a white film, discard.
- 15 inches wakame soaked
- 1 English cucumber
- 1/3 cup rice vinegar
- 1 tbsp sugar
- 1/4 tsp salt
- 1/3 cup katsuo-bushi shaved dried tuna
- Prepare the dressing: combine the rice vinegar, sugar, and salt in a small pan. Heat and dissolve the sugar and salt, bringing the mixture to a low simmer. Add the katsuo-bushi and simmer for about a minute, then remove from the heat. Cool completely. Strain out the solids (reserve the cooked katsuo-bushi for eating atop grain, if you desire.)
- Soak the wakame in warm water and drain. Slice to your liking - some prefer longer pieces, some shorter. Just be sure to de-stem it if there is still stem attached. You want only the leafy parts of the fronds.
- Wash and slice the cucumber: again, this is to your personal preference, though slices with larger diameters do better when cut in half. Generally, around ⅛” thickness is ideal here; however, larger slices add a good textural difference contrasted with the seaweed.
- Toss wakame and cucumber, then add the cooled dressing with a light hand. Serve.