Turning an invasive seaweed into something good.
Wakame (Undaria pinnatifida) is a delicious edible kelp, but here in Australia, it’s an introduced and invasive species that threatens our native marine ecosystems. It spreads fast, smothering native kelp and reducing biodiversity along our beautiful Victorian coastline.
We hold a licence to harvest wild Wakame from local waters. Every batch we remove helps give native kelp a chance to recover — and instead of letting it go to waste, we turn it into something extremely tasty and useful and tasty.
What It Tastes Like
This sauce balances the deep, savoury umami of wild Wakame with the fresh, grassy heat of green jalapeño peppers. It’s medium in spice — enough to add a kick without overpowering your food — and has a bright, oceanic complexity that makes almost anything taste better. Think of it as the perfect blend of sea and spice.
Expect notes of:
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Umami depth from Wakame
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Vibrant heat from jalapeño
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Subtle tang and saltiness from the ocean itself
How to Use It
This is a versatile sauce designed for everyday use. Try it:
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Drizzled over grilled seafood or oysters
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Mixed into dressings or marinades
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Swirled through ramen, noodles, or rice bowls
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On eggs, tacos, or anything that needs a little ocean-kissed heat
Why It Matters
Every bottle of our Wakame Hot Sauce supports a healthier marine environment. By harvesting Wakame under permit and in collaboration with local authorities, we’re helping restore balance to native kelp ecosystems while creating a product that celebrates the unique flavours of our coastline.
It’s flavour with purpose. Head here for more info and to order online.
