Wakame has an olive green to brown color. It is a rubbery, long, smooth, single leaf with wavy edges, growing to almost two meters in length. Just above the root of wakame is a germ (mekabu) that is particularly mineral-rich and also suitable for consumption.
After nori and kombu, wakame is the most commonly used seaweed in Japanese cuisine. One of the richest sources of calcium. Rich in vitamin B and vitamins A, C and K. High concentrations of protein, iron, magnesium, iodine, sodium, chromium, zinc, phosphorus and potassium.
The wakame in the video has been in the fridge for too long. It was intended to make a tuna dish on a bed of this type of algae. Unfortunately there is now mold on it... Something for under the stereo microscope.
On the high magnification of the last images you can notice that in 2 places clearly conidiophores and the formed conidiospores develop on the upright hyphae:
- Approximately in the middle of the image at the transition of the white mycelium
- Top rightmost
It is though that we are dealing here with a Penicillium species (simpler conidiophore and single short rows of globular conidiospores) than an Aspergillus species (more globular branching at the end of a conidiophore).
With thanks to Dora De Cremer PhD
© willemsmicroscope.com
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