Wakame is an annual sea vegetable, which grows on rocks as deep as 3-10 metres in the sea around the coast of Japan. It is dark green in colour and its average length is 1-2 metres. The gathering season starts from February and peaks in May. Wakame is dried under the sun to retain its nutritional value as well as its original Wakame flavour. The most common way of cooking Wakame is in miso soup, where it adds an extra dimension to the miso soup flavour. It is the best natural food product for people with high blood pressure because it contains a rich amount of alginic acid.