Preparation of useful Chuka salad (Hiyasha Vakame) from the Japanese seaweed

Preparation of useful Chuka salad (Hiyasha Vakame) from the Japanese seaweed

Long ago times when seaweed were presented on counters only by a sea cabbage passed. At present gourmets the choice is far broader: on shelves of shops many exotic and nutritious grades meet. In this row the Japanese seaweed, they vakame stand alone. We learn in what a secret of their popularity.


This look is also known as an undariya plumose (it miyok). A natural area of their growth — water of China, Korea and Japan. But thanks to the endurance and rapid growth the massifs vakame reached coast of the USA and Britain, France and Australia.

So biologists quite reasonably carry a look to number invasive, or aggressive. Thawed (a trunk analog at seaweed) in length from 1 to 3 m grow, and fastens to underwater rocks or blocks at a small depth. It is densely covered with leaves from integral, is more rare — a bladed plate with the hairs which are let go on it.

Study useful properties of a spirulina and laminaria.

At the beginning of June at edges of a trunk there is a border with folds on which a sporangium appears over time. Having ripened by August, they separate, and sloyevishche collapses. In cookery crispy sheets of these plants are appreciated: saturated green color together with sweetish taste are used for preparation of a huge amount of soups and salads.

Important! Fresh raw materials can be bought only in Japan and Korea. Having seen other country of origin on packing, know: before you the product received after processing.

Especially traditional Japanese and Korean cuisines where vakame it is cultivated by hundreds of years are famous for them. In these countries perfectly know about unique composition of these raw materials which deserves a separate mention.

Chemical composition

As well as all seaweed, an undariya it is rich with various substances and connections. The 100-gram portion contains the mass of vitamins and other components from which are distinguished:

  • irreplaceable acids (a leucine, threonine and others) — 1.2 g;
  • iodine — 0.73 g;
  • usvoyaemy carbohydrates in number of 0.65 g;
  • valuable fatty acids — an omega-3 (0.19 g) and an omega-6 (0.03 g);
  • it is well-cared (B4) — 13.9 mg;
  • ascorbic acid — 3 mg;
  • nicotinic acid (RR) — 1.6 mg;
  • vitamin E — 1 mg;
  • pantothenic acid (B5) — 0.7 mg;
  • other vitamins of group B presented by indexes 1, 2, 4, 6 and 9, giving in the sum of 0.3-0.4 mg;
  • beta carotene — 0.2 mg.

In prosperity and minerals from which main thing is sodium (872 mg on the same weight). It is less calcium and magnesium: 150 and 107 mg, respectively. At proportional doses there are also a phosphorus (80 mg) and potassium (50).

Whether you know? Surprisingly, but there is no sea water absolutely pure from seaweed or at least traces of their presence, simply.

Their action is fixed by the whole set of minerals. Superiority among them behind iron (2.18 mg) and manganese (1.4). Zinc much less — on average 0.4 mg. The part of excipients is assigned to copper and chlorine: their share is estimated in micrograms.

Caloric content

These seaweed are considered as a low-calorie product — only 45 kcal are the share of 100 g. The sea origin is available: 80 g of this weight are made by water. In a linking of proteins, fats and carbohydrates most of all will be the last — about 9.15 g. It is three times less vegetable proteins (3-3.05 g), and there are practically no fats (only 0.6 g). The rest is, mainly, ashes (7.2 g) and food fibers among which cellulose predominates (in the sum their contents reaches at most 0.5 g).

Useful properties

Due to saturated structure this product has a number of valuable properties:

  • at regular reception vakame considerably reduces risk of appearance of diseases of a thyroid gland;
  • cleans vessels from cholesteric plaques, at the same time saturating blood with the most valuable substances and improving coagulability;
  • normalizes arterial blood pressure;

Ginger, durian, peas, cornel, filbert, mint, green buckwheat, avocado, blackberry, pomelo, parsley and bergenia also normalize pressure.

  • prevents atherosclerosis and heart troubles (especially a heart attack or ischemia);
  • slows down process of aging of an organism;
  • softly influencing walls of a stomach and intestines, restores their normal work (in particular, unbars);
  • slows down growth of tumors and other new growths (sheets contain substances, the killing harmful cages, including cancer);
  • works as resolvent;
  • takes off fatigue, helps with fight against a depression;
  • refreshes, softens and moisturizes the skin. Thus it is possible to reduce pigmentary spots and to protect to a term from influence of ultraviolet;
  • regulates work of an urinogenital system;
  • takes off the pain arising at women during a menstrual cycle.

It is important! As local means, these seaweed (or lotions on their basis) quickly neutralize acne rash.

So useful plant has one more useful property — the undariya acts also as a natural zhiroszhigatel (it is a fucoxanthin substance merit). Moreover, after the use there is a sense of fulness reducing thirst for frequent having a snack. So the alga will become the faithful ally in fight for health and beauty.

Harm, contraindications and side effects

The Japanese seaweed can go to harm if constantly to use them huge doses therefore it is better to eat dishes with this ingredient moderately.

But even before cooking it is worth remembering contraindications. vakame it is better to refuse reception:

  • that at whom the individual intolerance is pronounced;
  • to children up to 12 years. For them hit in an organism of high doses of iodine (including with food) is fraught with a dangerous hormonal imbalance;
  • to the people predisposed to diseases of a thyroid gland — the effect can be the same;
  • to pregnant women irrespective of terms. So, in the first trimester the excessive consumption of seafood risks to turn back heartburn, and in anticipation of childbirth — even to provoke fights (that increases risk of an abortion).

If you are going to include an undariya in the menu, it is desirable to consult to the endocrinologist who will define whether the alga can eat in specifically your case. Even if the doctor gave the green light, it is better to begin with small doses: after all it is a product, exotic for our latitudes, which differs from habitual dishes.

Whether you know? Parts of fossilized seaweed are used for production of dynamite.

Among side effects the allergy and short-term diarrhea appear, is more rare — the vomiting arising at the excessive use. Pay attention that everything there will be enough 1 teaspoon of a dried alga to block daily need of the adult for iodine.

A large amount of iodine also contains in mussels, shrimps, a salmon, a haddock and cod liver.

How to choose

Usually vakame is implemented in the frozen look — such products are exposed in supermarkets. It is possible to choose quality raw materials, having estimated such moments:

  • general view. The surface has to be plain, without breaks and the multilayered frozen water (she points that the product was repeatedly taken from the camera, and after long stay in heat placed there);
  • color. In food only sheets of a saturated-green color are good;
  • place of collecting. If on the label the water area of the Okhotsk or Japanese seas is specified — it is possible to take. Having noticed a mention of the Barents Sea, put a package aside (the ecological situation in its waters is far from acceptable);
  • at last, temperature condition. For maintaining useful properties -18 °C, but not are considered as optimum above.

Important! Surely estimate integrity of the package. The slightest cuts will be an occasion to refuse purchase — being long stored in such conditions, the product zavozdushivatsya.

Not rarity and marinated undariya. Here all attention — on structure: it is good if the alga interacts only with vegetable oil, salt and citric acid. Vinegar, in turn, neutralizes iodine. E211 additive (sodium benzoate) and a glutamate of sodium is even worse: getting into leaves, they form carcinogens.

As for a dried vakame, it is better to buy it in drugstores. The high-quality preparations packaged in bags are always cut evenly. Pieces of a plant at the same time dark green on color, the insignificant black shade is allowed. The gray tone demonstrates that seaweed are overdried therefore valuable qualities of raw materials, mostly, are lost.


The period of storage depends on a type of the bought product:

  • marinated seaweed are stored in hermetically closed container at most 3 months from the moment of packaging;
  • frozen, placed in the dense package sent to the freezer — about one year;
  • dried can keep the properties within 2-3 years from issue date (the technology of drying plays a role here). The closed packages from dense paper or polyethylene paper bags will be the best capacity for them.

Anyway, vakame has to be in cold. Happens that it is necessary to defreeze the fridge. At such succession of events of an alga it is better to let in food — repeated freezing will affect their taste.

Whether you know? Planktonic seaweed-nochesvetki are capable to phosphoresce in the dark. Scientists explain such phenomenon with the nature of their food: in a diet exclusively pure organic matter.

Salad Hiyasha vakame (Chuka vakame)

This dish is considered original decoration of Japanese cuisine. However, will be able to prepare Chuk according to the classical recipe everyone. For a start it is necessary to collect all necessary ingredients:

  • frozen vakame (400-450 g);
  • marinated mushrooms kikurage (100 g);
  • vegetable oil (30 ml);
  • rice vinegar (20 ml);
  • 2 tablespoons of sesame and as much soy sauce;
  • on 1 tablespoon of sesame oil and nut sauce. Also the sugar dose will be same (undertakes without hill);
  • starch and salt (0.5-1 h l);
  • 1 small pod of Chile.

At the original there is a fish glue agar-agar. In this recipe it is replaced with habitual starch.

Everything is collected, we start:

  • the defrozen seaweed are boiled in the added some salt water. Then they are put in a colander, merging a profit in a separate bowl;
  • it is necessary to add starch to the received 100 ml of a profit, to part it and to heat, will not thicken yet. After that to cool, part sugar and salt, to add the prepared oils and sauces in the specified quantity. Pour in vinegar the last (it is designed to fix sauce);
  • mushrooms are sliced to thin straws, and chili pepper — in small cubes;
  • sesame is slightly fried in a dry frying pan;
  • when they finally dry up, it is necessary to mix all components in one big bowl, for greater taste having filled with oil. Everything, is ready!

Important! The seaweed which are previously wetted in warm water strongly inflate. That is, having put 25 g of raw materials in water, 20 minutes later you receive already 100-125.

Many culinary specialists go further, complementing the traditional recipe with the celery marinated in sauce. Proportions remain invariable, but also 150 grams of a root of a celery undertake. It is crushed as the Korean carrot and immediately filled in with dense hot sauce. Having allowed to cool down, get pieces and add an alga with sesame seeds (without forgetting to mix them).

We learned, than is interesting and useful vakame how to choose and prepare this product. We hope, this information is useful to our readers, and they will be able not only to indulge themselves with tasty dishes, but also to restore health. Fresh impressions every day!

Author: «MirrorInfo» Dream Team