Story: Seaweed

Wakame in soup

Wakame in soup

First collected in Wellington Harbour in 1987, the Asian brown seaweed Undaria pinnatifida rapidly spread into harbours around the east coast of New Zealand, and scientists feared that it would oust native seaweeds. In East Asian countries the seaweed is known as wakame and is treated as a delicacy, usually added to miso soup.

Using this item

Te Ara - The Encyclopedia of New Zealand
Photograph by Melanie Lovell-Smith

This item has been provided for private study purposes (such as school projects, family and local history research) and any published reproduction (print or electronic) may infringe copyright law. It is the responsibility of the user of any material to obtain clearance from the copyright holder.

All images & media in this story

How to cite this page:

Maggy Wassilieff, 'Seaweed - Kelp', Te Ara - the Encyclopedia of New Zealand, http://www.TeAra.govt.nz/en/photograph/4598/wakame-in-soup (accessed 14 November 2019)

Story by Maggy Wassilieff, published 12 Jun 2006