The harvesting period of wakame has a great relationship with the seawater temperature of the year. Generally speaking, it is mainly concentrated between February and May. If the fresh wakame harvested from the sea is left without processing immediately, it will be digested by the "enzyme" of the wakame itself, losing the unique taste and luster of the seaweed in a short period of time, and the algae will lose its elasticity. . Therefore, in order to be able to eat wakame all year round, people began to create various processing methods a long time ago. The wakame we buy in the market are basically processed products. The types of wakame sold on the market are basically divided into two categories: salted products and dried products, and each category contains many smaller varieties. It is a wakame product produced by using the midribs and stems torn off during the processing of wakame leaves. The middle rib is usually sold in the market as a salted product cut into long strips, and is very popular with ordinary families. In addition, the middle ribs and stems are cut into small pieces to make various side dishes and sold in the market.

The above are the wakame products sold in Japanese markets. Since 2010, Japan has consumed approximately 240,000 tons of fresh wakame every year, with the largest consumption being boiled and salted wakame. However, boiled and dried wakame has been welcomed by consumers because of its advantages of convenience to eat and easy preservation, and its consumption has increased year by year.