Blanching wakame in a pot of boiling water is intended to remove the fishy odor and set aside. Blanching in boiling water for a short period of time reduces the heat loss of nutrients. Because of the presence of oxidative enzymes in the cellular tissue of vegetables, it can accelerate the oxidation of vitamin C, especially in the 60 ℃ ~ 80 ℃ water temperature, the highest activity.

The components in the mucus of wakame have the property of dissolving in water, and these components will be lost if care is not taken when washing. This food should not be eaten raw and needs to be blanched before eating.