Itaw akame is a traditional Japanese seaweed product made by collecting young wakame seaweed shoots in early April, drying them, and cutting them into flat sheets. In the Tango region of northern Kyoto Prefecture, the sight of wakame seaweed swaying in the spring breeze is a familiar seasonal scene, signaling the arrival of spring.
Every April, people throughout the Tango region begin making dried wakame sheets by hand. The quality of the seaweed and the amount of salt used vary from one production area to another, giving each locality its own distinctive flavor.
The wakame fishing season continues until around mid-May. However, as the seaweed grows larger, its flavor gradually declines. For the best taste, look for wakame harvested in early April, when the young shoots are at their most flavorful.
April to May