Harvested in Maine, Wild Atlantic Wakame (Alaria esculenta) is very similar to traditional Japanese wakame (found in miso soup). Alaria is the most delicate of the brown seaweeds, and has a mild, spinach like flavor. Make your own miso soup (pick up some kombu for the broth) or try it in rice and noodle dishes, omelettes, or as a pizza topping. 

Alaria has one of the highest sources of calcium. It is rich in B complex vitamins, vitamins A, C, and K. High in protein, iron, magnesium, iodine, sodium, chromium, zinc, phosphorus, potassium, and dietary fiber. Alaria is almost identical to Japanese wakame biologically and nutritionally.

Alaria is excellent for Miso soup and makes calcium rich vegetable soups, and stews. It imparts a chicken-like flavor when cooked with rice. Whole leaf alaria can be used uncooked in salads if pre-soaked, marinated in lemon juice, blanched or steamed. It can also be quick roasted and enjoyed as 'chips'. Alaria has more delicate taste but needs a longer cooking time (40 minutes) than the cultivated Japanese wakame (15 minutes).