Mekabu is a unique and highly nutritious food that comes from Undaria pinnatifida, or Wakame. It’s particularly popular in Japan, where it’s prized not only for its distinctive flavour but also for its potential health benefits. This fascinating sea vegetable is usually harvested from shallow waters and offers a unique texture and subtle taste that pairs well with a variety of dishes. We wild-harvest Wakame under licence (with the mekabu attached) from the waters of southern Port Phillip Bay. It’s an introduced species here in Australia
What is Mekabu?
Mekabu refers to the frilly, soft, gelatinous and reproductive part of the Wakame that grows near its root. Unlike the more common, slender and smooth blades / fronds of Wakame, mekabu has a thicker, almost mucilaginous texture that makes it stand out. It is typically harvested during the early spring when the wakame is in its prime, just before it reaches full maturity. Mekabu is known for its rich content of dietary fiber, minerals, vitamins, and antioxidants. It's especially prized for its potential to aid digestion and promote heart health, thanks to compounds like fucoidan, which has anti-inflammatory and immune-boosting properties.
Nutritional Benefits of Mekabu
Mekabu is considered a superfood due to its nutritional content. It is a rich source of:
- Fiber: Mekabu has a high fiber content, making it beneficial for digestion and overall gut health.
- Vitamins and Minerals: It contains essential vitamins like vitamin C, as well as minerals such as iodine, magnesium, and calcium.
- Antioxidants: Fucoidan, a type of polysaccharide found in mekabu, is an antioxidant with various health-promoting properties.
- Omega-3 Fatty Acids: As with many types of seaweed, mekabu provides healthy omega-3 fatty acids, which are crucial for cardiovascular health.
Although eaten in a variety of ways in Japan (including as a seaweed salad, donburi and tempura) hydrated Mekabu is often considered a bit confronting in texture for Australian tastes. So here at Southern Saegreens, we gently air dry it, smoke it with tea tree then grind it to a fine powder. It has incredible flavour and aroma and the smoke really elevates its umami character. Chefs are using it mainly to dust over finished dishes and we’re now packing in into 30g jars for home cooks too. You can view and buy our Smoked Kelp - Umami Wonder Dust here.
