Marinated Chinese seaweed salad with chili oil and sesame seeds. This sea weed salad is made according to Chinese recipe and contains 79% seaweed supplemented with other ingredients. After nori and kombu, wakame is the most commonly used weed in Japanese cuisine. Wakame is a two-year-old plant and is harvested in the early spring until the summer. When harvesting, it is cut a few centimeters above the ‘hold’ and leaves a few leaves behind to ensure further growth. Just the middle part of the blade is used, because the stalk base is very hard and the tip is usually torn. Wakame can be dried in the air and sun by washing lines, or in a warm oven until the leaves are dry, crispy and dark green.