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SeaMama Wakame Flakes
SeaMama Wakame Flakes
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SeaMama Wakame, or Miyeok in Korean is a subtly sweet and versatile sea vegetable most often used in soups and salads.  The sea vegetable is dark tiny tight curls and is thoroughly washed and ready for use right out of the bag. Wakame has high levels of calcium, iodine, thiamine and niacin and is a rich source of omega-3 fatty acid.  It is low in sodium, fat and cholesterol free.  In Eastern medicine it has been used for blood purification, intestinal strength, healthy skin, hair and reproductive organs, and menstrual regularity.  In Korea, new mothers for centuries have eaten a Wakame soup to assist in their postpartum recovery and rejuvenation (see the SeaMama story below).  And studies have found that a compound found in Wakame known as fucoxanthin can help burn fatty tissue – just one more great reason to eat more Wakame!

SeaMama Wakame Spirals come in a re-sealable ziplock bag.  Once opened securely seal the package and place it in the refrigerator.  The Wakame has a long shelf  life and is indicated on each package.

The SeaMama Story

For centuries, new mothers in Korea have replenished themselves with seaweed soup to assist in their postpartum recovery and rejuvenation.

According to ancient Korean folklore, this postpartum tradition was learned from observing female whales that would seek out & eat strands of seaweed after giving birth.

Today, seaweed soup still remains a staple food in a new mothers postpartum diet in Korean culture. After giving birth, women traditionally eat seaweed soup every day for three straight weeks. According to Korean elders, the rich nutrients found in seaweed are said to nourish and rejuvenate the mother to help bring her body back into balance and well-being. This soup is also served on ones birthday like a birthday cake so to speak. For these reasons, seaweed holds a meaningful and close connection to birth and life.

Today, seaweed is recognized as a vital part of healthy and natural diets worldwide. SeaSnax is delighted to share this special tradition and delicious bowl of rejuvenation.

Ingredients:  Wakame seaweed

Net Wt 1.4oz (40g)


SeaMama Rejuvenation Soup Recipe


  • 1/2 packet of SeaMama Wakame Flakes
  • 1 tablespoon of sesame oil
  • 4-6 shiitake mushrooms sliced (or beef)
  • 2 garlic cloves chopped (optional)
  • 1-2 tablespoons of tamari or soy sauce
  • Salt & pepper to taste


  1. Heat 1 Tbs of sesame oil in a pot over medium heat.
  2. Lightly sauté shiitake mushrooms (or meat) until brown.
  3. Add chopped garlic for added flavor.
  4. Add 1.5 quarts of filtered water and bring to a boil.
  5. Add SeaMama Wakame Seaweed (no need to soak or wash).
  6. Simmer for additional 20 minutes on medium heat.
  7. Add tamari/soy sauce & sea salt, pepper to taste.
  8. Serve with rice for a hearty soup-meal.

Makes 6 servings

You can refrigerate unused portions for 3 days or freeze each serving and eat it over a month.

Wakame and cucumber salad


  • 2 tablespoons rice vinegar
  • 1/3 teaspoon salt
  • 2 small cucumbers, sliced thin
  • 2 ounces/ 55 g shirasuboshi (dried tiny sardines), or canned salmon or tuna flakes, shreds of crab meat, or boiled chicken
  • 1 tablespoons sugar
  • 1/2 teaspoon soy sauce
  • 1 inch fresh ginger, peeled and shredded for garnish


  1. Place Wakame in bowl and pour cold water over it to rehydrate.  Let sit for ten minutes and then drain well.
  2. Sprinkle salt over the cucumber slices, let stand for 5 minutes until soft and watery, then squeeze out excess water.
  3. Blanch shirasuboshi in boiling water, drain, and sprinkle with 1 tablespoon vinegar.
  4. Combine the vinegar, sugar, and soy sauce and stir until the sugar dissolves. Mix in the cucumber, shirasuboshi, and wakame seaweed. Garnish with shredded ginger and serve immediately.

Serves 4 as a salad course

Wakame Brown Rice


  • 2 1/4 cups water
  • 1 cup brown rice
  • 1 tablespoon butter (optional)
  • 1 teaspoon salt (optional)
  • 1 tablespoon wakame seaweed flakes
  • 2 cups water
  • 1 ripe avocado, diced
  • 2 teaspoons toasted sesame seeds


  1. Bring water, brown rice, butter, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until tender, 45 to 50 minutes.
  2. Soak wakame in 2 cups of water for 10 minutes; drain in a mesh strainer. Scoop rice into a bowl, and gently fold in wakame, avocado, and sesame seeds. Serve warm or cold.

Serves 4 as a side dish

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