Épices Rœllinger Seaweed : Ocean Spices<Wakame from Brittany

Wakame’s naturally briny flavor can help reduce salt consumption. Our wakame flakes can be sprinkled over raw vegetables, pasta dishes, and vegetable gratins. It can also be added to sauces, broths, and miso soups.

Wakame’s briny, marine-like taste is reminiscent of the salty tang of a fresh oyster. I often use it as a substitute for salt, which we consume too much of, in general. Jean-Francois Arbona is a childhood friend who is the seaweed master of Brittany. He has found a way to grow this Japanese seaweed on lines off the coast of Saint-Suliac, a small fishing town near Cancale. Japanese culinary experts have deemed it to be of very high quality. Jean-François’ wakame is harvested in the spring and fall. The seaweed is then gently dried and ground to flakes from a pure state.