Wakame (Undaria pinnatifida) is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and satiny texture. It is most often served in soups and salads.

Wakame has long been collected for food in East Asia, and sea farmers in Japan have cultivated wakame since the eighth century (Nara period).