Sea Vegetables

Wakame – is a mild and slightly sweet edible seaweed cultivated in Japan and Korea. Wakame is often sold dried and salted and is an ingredient used in many soups including miso soup. Fresh wakame is often served as a salad. In Japan, fresh wakame forms the base of a famous salad called “goma wakame” which means “sesame seaweed”. To use wakame, soak the sheets for 15 minutes, or until soft. Drain and rinse.

 

Hijiki – is a brown, strand-like sea vegetable with a bold flavour. Hijiki is similar to arame although it is less sweet. To use hijiki, soak the strands for 10 minutes in cold water to re-hydrate. Strands hold up well to cooking and ca be used to flavour root vegetables and beans.

 

Kombu – is large strips of dried sea kelp.

 

Arame – is dark brown, strand-like sea vegetable with a mild sweetness.

 

Nori – is edible seaweed often sold in dried sheets and used as a wrap for sushi and onigiri.

 

Dulse – is a red algae that is sold in either leaves or flakes. Dulse is very salty and earthy tasting. It is good in soups, stews and sauces. It is used in cooking around the world and is a great healthy snack.

 

 

 

Note: information about sea vegetables obtained from Vegetarian Times