Harvested in Maine, Alaria is a great substitute for wakame as it is so similar to traditional Japanese wakame. Alaria is the most delicate of the brown seaweeds. It can be used to create a Miso soup with a wild, yet delicate flavor. Alaria, as with many sea vegetables, contains many of the vitamins and minerals needed to live a healthy life.Nutritional ValuesAlaria (alaria esculenta) has one of the highest sources of calcium. It is rich in B complex vitamins, vitamins A, C, and K. High in protein , iron, magnesium, iodine, sodium, chromium, zinc, phosphorus, potassium, and dietary fiber. Alaria is almost identical to Japanese wakame biologically and nutritionally.Culinary UsesAlraia is excellent for Miso soup and makes calcium rich vegetable soups, and stews. It imparts a chicken-like flavor when cooked with rice. Whole leaf alaria can be used uncooked in salads if pre-soaked, marinated in lemon juice, blanched or steamed. It can also be quick roasted and enjoyed as 'chips'. Alaria has more delicate taste but needs a longer cooking time (40 minutes) than the cultivated Japanese wakame (15 minutes). Soak prior to cooking and use the soaking water. Powdered Alaria is a great addition to any energy or protein drink that needs mineral fortification (particularly calcium).Latin NameAlaria esculentaBe sure to learn about Maine's red seaweed, brown seaweed and green seaweed. Also, learn about seaweed nutrition - each species of seaweed holds different nutritional values.