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Now here is a real easy recipe with as much seaweed as you would like....the quantities are up to you.
Lemon Juice or Umeboshi Vinegar
Sea salt if using Lemon Juice
Sesame Oil or Olive oil
Tear lettuce into pieces.
Slice onion very thinly and chop finely, mixing together.
Lightly toast Nori until it turns a green color and is crumbly.
Mix in a few drops of olive oil with the lettuce.
Sprinkle lemon juice and salt on lettuce and toss.
Crumble Nori into the salad.
Toss and serve.
I love seaweed!! Glad to see so many other seaweed enthusiasts. I have a variety of dried seaweed which I just toss into whatever I'm cooking. yum!
Another fine note about seaweed:
According to the Vegan news: Another way of adding sea vegetables to the vegan diet, is to use SM3 in the veganic garden. SM3 is a concentrated seaweed extract which is used as a garden spray.It enables plants to make better use of available nutrients, improves yields and increases resistance to pests. And, plants sprayed regularly with it and then eaten, could well pass on some of the benefits to you! It is also possible to order seaweed meal which is very rich in trace elements. Avoid using calcified seaweed, as it is being harvested in an unsustainable way from the temperate ocean equivalent of coral reefs. It is also referred to as SM6 too.
It is available in the United States from Atlantic and Pacific Research Inc., P.O. Box 14366, North Palm Beach, FL 33408
It is also available in the UK from Chase Organics Ltd. through the Organic Catalogue. www.OrganicCatalogue.com
If you do a Google search, you can find out who is a supplier in your part of the world. Seaweed is good by itself, but can you imagine how much better your other vegetables will be for you; if you use seaweed fertilizer!!
This is simple and easy to modify to taste:
About 2/3 of 2.1 oz bag of dried hijiki seaweed
5 dried shiitake mushrooms
half a (large) carrot
a few green beans
a little konnyaku if you have it (in some areas this is only found at Japanese food stores)
1 TBSP sugar (or Splenda)
about 1/4 c reduced sodium soysauce
Soak the hijiki 20 minutes in water to cover. Soak the mushrooms in warm water till soft, then thinly slice (keep the water).
Drain the hijiki (if strands are long cut it).
Simmer hijiki and the mushrooms in the soaking water and additional
water (enough to cover). Simmer til soft (best guess 20 minutes?).
Cut carrot into matchsticks, french/sliver the green beans, cut
konnyaku into small cubes. We don't usually have konnyaku at home so we usually omit it unless we plan on making this ahead of time and make a special trip for it. You can experiment with other additions but usually all the additions are not more than 1/8 of the hijiki.
Add whatever additions you chose, soy sauce, and sugar / Splenda to the hijiki.
Taste (you may want more soysauce if you like a stronger flavor).
My mother says to not add salt though, it makes the hijiki tough (another good reason not to have the normally highly salted soysauce).
Simmer covered till the carrots are soft.
I like it best slightly warm or at room temperature but is good cold also.
i like to soak hijiki, grate carrots, cut the corn (raw) off the cob, raisins and lemon juice. mix it all together, maybe with a li'l bit o' cinnamon. very delicious!
While this doesn't deal specifically with taste it suggests that it should be able to be spiced, etc. so as not to be "offensive" to those that do not like sea-food:Use of Seaweed as Food in Ireland
The trend today is to refer to marine algae used as food as "sea-vegetables". The main species used in Ireland at present are dulse, carrageen moss, and various kelps and wracks. Dulse--also known as Dillisk in a number of areas--is a red alga that is eaten on both sides of the North Atlantic. Generally only eaten in Ireland after it has been dried, it is frequently sold in small packets, most commonly in the west and north. About 16 wet t are used in Ireland at present; the species is also eaten in Canada, Iceland, Norway, France and Scotland. About 53 wet t of carrageen moss were gathered in Ireland in 1994.
Whilst dulse and carrageen moss are worthy sea-vegetables with a history of utilisation and a small but proven market, other species also show considerable promise. Our kelp resources are considerably under-utilised. All of the kelp species are edible but Laminaria saccharina is probably the most palatable as it has a somewhat sweet taste, probably due to its high levels of mannitol, and it also cooks better. Two other brown algae with potential as food are currently under investigation by us: Himanthalia elongata, known in some places as thongweed, and Alaria esculenta, also known as dabberlocks or murlins.
Himanthalia is eaten in France after drying or pickling ("Spaghettis de mer"), and plants are sold in Ireland dried. After soaking in water it makes a surprisingly fine accompaniment to a mixed salad; it does not have the strong seaweedy taste that some dislike. With the aid of a basic research grant from Forbairt, the Irish research and development body, we are examining the growth and life cycle of populations of this species on the west coast. Plants are easy to collect but must be dried quickly and packaged well to preserve their excellent taste and mouth feel.
Alaria is a large, kelp-like brown alga that grows on exposed shores. In Ireland, plants grow to considerable sizes, being found up to 6 m in length in some areas, but these are dwarfed by some Pacific species that may grow to 18 m in length and to 2 m in width. With Marine Research Measure funding, a study of the possibility of developing fast-growing hybrids of this species by crossing species from the Atlantic and Pacific is being carried out. We have growing in culture isolates of A. esculenta from Ireland, Scotland, France, Norway, and Atlantic Canada and other species from British Columbia and Japan. Species of this genus are ideal for cross-breeding studies as the males and females are tiny filamentous plants that are relatively easy to grow and propagate in culture. Red light stimulates reproduction, so we have a "red-light district" in our growth rooms. Male and female reproductive structures occur on different plants so that we can put plants from one country in with those from another to see if they are sexually compatible. To date, we have obtained interesting results with A. praelonga, a large species from Japan, that co-operates sexually with A. esculenta from the Aran Islands and other Irish sites. The resulting Irish/Japanese progeny are grown initially in urine sample bottles agitated on a small shaker and their growth rates compared with plants that have resulted from self crosses. Preliminary results are very encouraging, with out-crossed plants showing relatively high growth rates. We hope by this method to obtain sterile hybrids--or even polyploids--that will not reproduce in the wild so that we can introduce foreign genome without the fear that some sort of a tryffid will be introduced that will take over the west coast of Ireland.
While studies of these two food species are very promising, we must bear in mind that the market for such sea-vegetables is very small and needs development and investment in marketing. Nutritionally, sea-vegetables are as good as any land-vegetable and, in some cases, notably nori, are superior in their vitamin, trace element and even protein content. Increasingly catholic food tastes in Europe should see increasing utilisation of sea-vegetables in the next 20 years.
©1995-7 Michael D. Guiry/ Revised 1 September 1997
Personally I love the taste of KELP used as a substitute for parsleyMike
I actually love the taste of seaweeds but I do know that many people don't.
Personally I think dusle is the mildest and if you get it in flakes it is nice sprikled on salads. Also Nori which can be found in flakes. A great way to eat Nori is to but it already toasted and seasoned. go to a oriental supermarket where they have a seaweed section and this is where you will find toasted varieties.
Another thing to do is simply use Kombu as a stock for soups etc.
Michael, good article, now what we need is more recipes to like the ones they are suggesting.
Anyone with some marinated seaweed recipes for all those who have not discovered the delights of eating seaweed?
All the posts have encourged me to try it, but living in NC, all I've ever seen is dry sheets in the health food stores. The first post says fresh is nutritionally best? Is the dried as good for you? And what about the high sodium content? Thanks for the great info!!
The entire plant (thallus) is considered useful. Kelp is known for the following properties: antibacterial, antioxidant, diuretic, emollient, endocrine tonic, expectorant, and nutritive, and is generally available in the forms of a tea, tincture, or capsules. Historical topical applications have included its use as a compress or oil for arthritic joints, as a bath herb for cellulite and weight loss support, and in lotions for its skin-softening qualities. The hearty herb has also found various culinary uses, being eaten raw or cooked into soups & grains for its salty flavor and for the minerals it provides. Kelp has also been added to beans it improve their digestibility, and used as a seasoning for any food where one wants to add a salty flavor.
The primary known constituents of Kelp include algin, carrageenan, iodine, potassium, bormine, mucopolysaccharides, mannitol, alginic acid, kainic acid, laminine, histamine, zeaxanthin, protein, and Vitamins B-2 & C.
Past cultural studies relating to the result of diet including kelp have determined a link to a lower breast cancer rate; less obesity, heart disease, rheumatism, arthritis; lower blood pressure; less thyroid disease; less constipation and gastro-intestinal ailments and less infectious disease. Kelp provides nutritional support to the nervous system and heart in the form of iodine, vitamins, minerals and cell salts.
Iodine is essential for the proper regulation of energy through its effect on metabolism. Thyroxine, the major thyroid hormone, aids in protein synthesis, carbohydrate absorption and the conversion of carotin to Vitamin A. Kelp not only absorbs iodine from seawater, it also sponges up an enormous supply of essential nutrients and delivers them to the thyroid and the rest of the body. These nutrients include protein, essential fatty acid, carbohydrates, fiber, trace elements, sodium and potassium salts, and a variety of other chemicals, such as alginic acid. Additionally, the trace mineral content of Kelp is among the highest of any known single source.
Iodine in Kelp also helps to maintain a healthy thyroid, thereby significantly reducing one major possible cause of obesity. In addition, seaweed increases the body's ability to burn off fat through exercise. Thus, stamina is boosted, allowing cells to consume energy more efficiently. Kelp has also been shown to support the lowering of blood cholesterol levels
Being that i am Hypothyroid, i was told to watch how much iodine i ingest. For example, use sea salt instead of iodized, look for vitamins without added iodine and dont eat seaweed.
This all came about after i was taking a multi-vit with iodine and the next thing i knew my thyroid levels went crazy. The doc after examining me n my food list told me to stay away.
Maybe i misunderstood the articles posted here... then again, its late and i'm sick
Mike, I would put a drop or 2 of stevia instead of the sugar. Celene, your recipe is so unusual with raisins, cinnamon and corn, sounds good, I want to try it.
Colette, I have never tried Samphire, it sounds like a mild tasting sea weed, how do you cook it? I am wondering if I can find some.
Johanna, dried is still good for you as it is usually not heated. As for the sodium content, when I use it in cooking or sprinkling on food, I use it instead of salt. As seaweed is quite concentrated food we don’t usually eat it in big quantities.
Good info on Kelp Joan! And they won’t let me send you any more stars this week. So you’ll have to be content with this one
Sharane, when it comes to iodine and your thyroid you should continue to follow your doctor’s advice. It is a well know fact that iodine is good for the thyroid but yours is hypoactive so..... I don't know as I am not qualified to make any suggestions.
I love it!!
Thanks for sharing all your great recipes everyone.
I use seaweed flakes in a lot of my cooking- they can go on anything. I really enjoy learning about how to use seaweed more liberally.
One of my favorites snacks: organic Tamari w/ seaweed whole grain rice cakes made by Lundberg family farms. they're very hearty and delicious. Their brand is sold in many health food stores... or check out
All this reading made me get up and grab one!
Seaweed / kelp is also great for people with skin problems, esp. dermatitis issues. The iodine and minerals are important for healing tissues and maintaining good skin tone. Keep eating!
Yes those Lundberg rice cakes are very yummy, I eat them for a treat now and again. I only wish they were a little less salty but still they are good!
Joan and Lintesul, this is a great group because there are so many wonderful members like you.
Does anyone have some marinated seaweed recipes?
For all those who have not discovered the delights of eating seaweed it would be a more delicious way of getting used to the taste of it.
Personally, seaweed is
I don't wish to repeat myself (I wish I had more time to get in more often):
Kelp expands to about 40% in liquid and will absorb up to five times its weight. Uncooked kelp is chewy until soaked or marinated. To fully tenderize, simmer 15-20 min., pressure cook 5 min., roast 3-4 min. at 300°, or pan fry 4-5 min. until crisp.
KELP IN SOUPS
Replace chicken or beef stock with kelp stock. * Simmer 5" strip per qt. of liquid, at least 10 min. and remove if desired. Leave kelp in for richer broth, or remove, chop and reintroduce as part of soup. Reduces or eliminates the need for extra salt.
KELP IN SALADS
Contributes deep mineral nutrition and chlorophyll green to your greens.
Tenderize kelp by soaking (1hr.), marinating (1-24 hrs.), blanching', roasting or panfrying (see basic prep).
Chop or crumble to bite-size and toss with salad.
Add dry kelp to any pickle recipe for a sea treat.
KELP IN BEANS
Natural glutamates in kelp will enhance flavors and tenderize high protein foods like beans.
Add 5" strip to your bean cooking water. leave in at least 10 min.
For a thick, rich bean broth, leave kelp until beans are cooked. No need to add salt.
KELP AS A SNACK OR GARNISH
Tear, cut or snip kelp into bite-sized pieces:
- Roast at 300° for 3-5 min.
- Dry-roast in skillet on low until crisp.
- Press into well-oiled medium skillet till crisp.
Sprinkle these "chips" on salads, grains, pasta or into your mouth!
Has anyone searched for warnings about seaweed consumption? I believe I read once about Nori in Japan being contaminated by mixing with other seaweeds because it is in such great demand as wrappers for sushi.
Seaweeds are good because they soak up the heavy metals in our bodies I have read but do they remove mercury from the sea where they are grown?
Does anyone know any thing negative about seaweed.
I like seaweed.
Although it took me a while to figure out how to eat it. I've eaten it fried and as a snack with some spices added to it. I have eaten sea food paste on bread and I have put the paste through rice porridge. Usually I put wakame through almost all my food.
A couple of days ago a chinese friend showed me how to make soup with a combination of seafood. Fry a lot of garlic and ginger. Soak the seafood and mix kuzu with cold water. She added noodles, water, salt and herbs. Then she mixed through the kuzu and cold water one egg and kept stirring. She then added the soaked seaweed after she drained it to the noddle, garlic and ginger broth. After leaving it for a while she added the kuzu and egg mix to the rest of the soup. To be honest I thought it was not going to taste nice, but it was really nice. I have made it now for five people and they all liked it except for one who hates ginger.
Since this is a discussion about seaweed. I have tried to make jelly with agar agar. If I follow the instructions on the pakage then the whole thing looses its taste, but if I try to reduce the amount on the pakage it doesn't turn solid. Does anyone have a succesful agar agar story?
Azel, I don't know the answer to your question but it is an interesting one. The only thing I found in my files was this:INORGANIC ARSENIC AND HIJIKI SEAWEED CONSUMPTION
Based on health risk information received from Health Canada, the Canadian Food Inspection Agency (CFIA) is advising consumers to avoid consumption of hijiki seaweed. Tests results have indicated that levels of inorganic arsenic were significantly higher than in other types of seaweed. Hijiki is one of several types of seaweed that are imported to Canada for human consumption. Most hijiki seaweed is sold at the wholesale and restaurant levels.
Hijiki seaweed may be mixed in with rice for sushi, but is not used as a wrap to prepare sushi.
Consumption of only a small amount of hijiki seaweed could result in an intake of inorganic arsenic that exceeds the tolerable daily intake for this substance. Therefore, consumption of this type of seaweed is to be avoided. Although no known illnesses have been associated with consuming hijiki seaweed to date, inorganic arsenic is suspected of causing cancer in humans and exposure to high levels of inorganic arsenic has been linked with gastrointestinal effects, anemia and liver damage.
Arsenic in Seaweed - Organic versus Inorganic Not all forms of arsenic are associated with serious health concerns. Organic arsenic, the less toxic form, is commonly found in most seaweed and other marine foods. Exposure to organic arsenic from most seaweed and other marine foods has not been associated with human illness, therefore organic arsenic from these sources is considered to be relatively non-toxic
Inorganic arsenic compounds are relatively toxic. Sample results have shown that hijiki seaweed is high in inorganic arsenic. Sample results for several other sea vegetables, including dulse, nori, kombu have been low.
The Federal Government’s Role The CFIA, Health Canada, and food safety authorities in other countries where sea vegetables make up a significant portion of the diet, share information on test results and guidelines for inorganic arsenic. All appropriate action will be taken to protect the health of Canadian consumers.
Canadian Food Inspection Agency Fact Sheet P0157E-01 October 2001
Well, this is actually true of a lot of foods, if not treated properly.
Raw carrots, for instance, are not as good for you as cooked ones *gasp !*, because of the strong cellular walls. If you grind to a pulp, the raw carrot you can digest more of it, but a proper cooking will break down those walls. If I understand this correctly, marination and cooking of seaweed accomplishes that same thing.
AUBER, about the indigestability of seaweed, it is like a lot of foods out there without some proper preparation they do not digest that well. Imagine eating dried beans without any prepartion, not only would they be impossible to digest they would cause an extreme upset in the system that could make one very sick if they ate a lot.
Any favorite wakame recepies?
I love seaweed and am always finding ways to add this healthy food into my meals. Here is one just developed this past winter from vegetables easy to find in the winter here in Canada.
Oriental Salad and Dressing
6 -8 Leaves Romaine lettuce, chopped
2 Spring/green onion, chopped
½ Red pepper, cut into long slices
2 baby Bok choy, chopped
1 cup Bean sprouts or pea pods
2 T toasted Sesame seeds
2 pieces Nori Sea Weed, toasted and torn into small pieces
Mix together the above vegetable ingredients with below salad dressing, and then sprinkle the sesame seeds and nori sea weed.
1/2 cup olive oil
2 tsp sesame oil
1/4 cup lemon juice
few drops of Suncare Plus (light Liquid stevia)
1/2 T. grated fresh ginger
1 - 3 cloves garlic finely minced (optional)
Dash of soya sauce to taste
Blend together in a blender.
Tuxie loves it as well.
Tuxie and I often have a late snack of some muchie sea veggies.
I use NORI a lot in cooking.
Thank you Mary; I have never eaten wakame straight out of the package so now I will have a try Smart idea to get rid of the radiation with the seaweed.
Esther, that seaweed sounds yummy....what is the name of it?
I really do not know what it is called in English, but we call it "lato" in the native dialect. I would try to find out its sceintific name, and will write again.
I had a nuclear scan in Jan and definitely still feel the affects...
Unfortunately, I have always despised seaweed.
My understanding is that agar-agar is supposed to be pretty much tasteless; any recipe ideas with this since I tend not to enjoy the taste, but know all too well the benefits?
Last time I bought Nori, I ended up using most of it cosmetically or in the bath to detoxify..!
I am very susceptible to energies; perhaps the large amount of energy contained in seaweed is something I'll need to taper into.
Good in Salads too. Dashi.
What is Agar Agar?
Agar Agar also known as kanten is made from the mucilage of several species of sea vegetables and used as a setting agent for jams and jellies.
Agar Agar being a vegetable is popular as a gelatine alternative for vegans and vegetarians.
Although Agar Agar has some minerals and vitamins; it is very low in these nutrients.
It has been my favorite gelling agent for years as I have not wanted to use gelatin which is created by boiling animal skin, connective tissue or bones.
In my cooking/nutrition class last night we had CARROTS With ARAME and the Oriental Salad which out of the full menu were the favorites and mine too.
Everyone was surprized that they liked seaweed so much!
I'm thinking it would be good to mix with powdered thyme as a variation on the salt substitute idea.
Good tip Clara
What you do is similar to what I do; I always have a couple of shaker containers with flaked seaweed in them; one with dulse and the other with nori which I use instead of salt. Seaweed is salty......of course because it comes from the sea.
Diana, would you please post the recipes for carrots with arame and the oriental salad?
Hi Patt, I did not see your post till just now!
Actually the recipes are above.
Emerald Cove Spicy Nori Snacks December 29, 2005 11:45 PM
Just a heads up.......Emerald Cove(Great Eastern Sun)Spicy Nori snacks have changed their ingredients. They now have fish seasoning. It says nothing on the front of the package, but our friends ate one and said it tasted gross, so we checked the ingredients, and sure enough, shrimp, mackeral, and herring have been added. *yuck* Don't know why they had to mess with a good thing, but I have emailed the company with my disgust, so we will see if they resopond. [ send green star]
Vegetarian Nori Rolls
Delicious nori rolls that look great too. Even people who haven't eaten Japanese before liked these. Impress your friends!" Nori seaweed sheets are filled with sticky rice, tofu, cucumber, avocado and carrot. Serve with wasabi and pickled ginger for an authentic Japanese treat.
This salad is a very nutritious accompaniment to many main dishes without having to spend much time or effort. It gives you an easy and tasty way to enjoy the healthy benefits of seaweed more often.
Prep and Cook Time: 15 minutes
- 1 TBS dried organic hijiki seaweed safety
- 3 cups cucumber, peeled, seeds scooped out and sliced
- 1 medium tomato, seeds and excess pulp removed, sliced
- 1 TBS minced scallion green or green onions
- 3 TBS rice vinegar
- 2 TBS soy sauce
- 1/2 TBS finely minced fresh ginger
- 1/2 TBS chopped fresh cilantro
- extra virgin olive oil to taste
- Salt and white pepper to taste
- Rinse and soak hijiki in warm water while preparing rest of ingredients.
- Peel cucumber and cut in half lengthwise. Scoop out seeds with a small spoon and slice thin.
- Cut tomato in half crosswise and squeeze out seeds. Quarter and cut out excess pulp. Cut into slices about ¼ inch wide.
- Whisk rest of ingredients together. Squeeze out excess water from seaweed. Chop if necessary. You don't want hijiki pieces to be too large. Toss everything together and serve immediately.
Healthy Cooking Tips:
This salad is best salted right before serving. The salt will draw out the water from the cucumbers and dilute the flavor.
This post was modified from its original form on 02 Jul, 13:21
My daughters Korean fried fixed this for us it was yummy. I don't eat meat so she fixed my some on the side without it. It was still good,
- 1 one-ounce package dried brown seaweed, cut into two-inch strips
- 1/4 pound lean beef, chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon salt
- 2 teaspoons sesame oil
- 1/2 teaspoon ground black pepper
- Wash and soak the seaweed in cold water to cover for 20 minutes. Drain.
- Cut the seaweed and set aside.
- Heat sesame oil in large pot over medium-high heat. Add beef, garlic, salt, and pepper.
- Stir-fry for 5 minutes, or until the meat is brown.
- Add the seaweed and six cups of water, simmering for 30 minutes or until the seaweed is tender.
- Season to taste with salt, and serve.
- Makes 4 servings.
I've only tried a couple types.
I throw Kombu strips in when I am cooking a bean dish in liquid, because its supposed to reduce gas and add some minerals.
I've used agar agar a few times to make "jello."
Kathy, at least once a week I take a sheet of Kombu into the shower or bath with me and use it in the same way as one would ordinarily use a wash cloth; in a round circle massaging lotion,keep refreshing the ombu sheet with clean water while you massage your skin ... full of minerals ... it will leave your skin soft and smooth and nourished!
This post was modified from its original form on 19 Jul, 9:25
Accompanying update: Seaweed
If you’re new to seaweed, here's is a tasty and savory way to start a healthy habit. Sautéed dulse is a gorgeous dark magenta color and has a texture similar to home fries—some crisp and a lot of smooth. I've served crisped dulse to people of all ages and it is one that everyone enjoys. Serve with a meal or with a selection of other finger foods as a snack or appetizer.
1/2 cup dulse, loosely packed
1 tablespoon extra virgin olive oil or butter
1 clove garlic, minced
Rinse the dulse in a small water filled-bowl for 2-3 seconds or just until it softens in your hand (If soaked, it becomes soggy.) Drain, pat dry with a paper towel and, if necessary, cut into bite-size pieces.
In a small skillet, heat the oil over medium heat; add the garlic and sauté for about a minute. Add the dulse and sauté for about a minute or until the color beomes a shade lighter and some of the pieces crisp up. Serve hot or at room temperature with a slice of lemon.
May you be well nourished,
This post was modified from its original form on 21 Aug, 9:36
Meet John and Barbara Stephens-Lewallen: They harvest seaweed. Operators of the Mendocino Sea Vegetable Company in Philo, California, the Stephens-Lewallens are farmers/fishermen of another stripe. Their catch includes bladderwrack, sea lettuce, kombu, and nori.
The couple reveals the culinary delights of seaweed tea and fried seaweed. And Chef Eric Tucker of Millennium Restaurant demonstrates what someone can do with a little sea palm.
This post was modified from its original form on 30 Aug, 12:19
Health Bread Made From Seaweed
BREAD made of kelp, or seaweed, was placed on sale recently in Ojai, California, a little town near the Pacific coast. Though wheat was on sale at as low a price as 25 cents per bushel, William Baker, who introduced the new bread, claims that his innovation is rapidly becoming popular because of its peculiar flavor.
Hi! I'm new to the group but wanted to add that a penpal from Japan I had back in high school introduced me to seaweed. To make it edible for me as a beginner, she suggested that I cook it up in my scrambled eggs! I have since then incorporated seaweed into my diet as much as possible!
Hi Darlene and . . . I've found a combination of different seaweed "granules" sold in the WHOLE FOODS stores ... I also make my own combinations to sprinkle in soups, salads and, yes, on scrambled eggs!
Seaweed actually has no taste at all really. Nori which they use to wrap Sushi and the like is absolutely delicious. What is within the roll is the key not the seaweed but it makes the Nori roll anyhow. It is so delious especially with their soy sauce and if you are brave like my cat, add Wasabe to it. If you havent eat this hot ' creamy sauce' that looks like avocado, then beware its base is horseradish and its hot but not peppery. I love it and if you want to keep up with the Jone's then as I teach others to enjoy it. Dip a tiny weeny bit on the end of the Nori roll and eat. I mean the tinest bit ok. My cat used to love it and paw at me till I put some on my finger and he ate it and didnt flinch a muscle. I dont give it to him now but he loves Avocado so maybe he thought it was that.
I have eaten seaweed that is green and looks like pasta and also the brown seaweed that looks like pasta too. Both are eaten cold and have tossed Sesame seeds on top. This is absolutely delicious and has a nutty taste but the seaweed doesnt taste anything other than delicious with the oil they use and the soy sauce and sesame seeds. Mirin probably. Dont miss out, try it b/c its just lovely.
to this too....absolutely yummmooo
good for her Judi. Good too that she was adventurous like some kids arent or adults for that matter. Make sure you cook it or prepare it like they say or you will 'miss the mark'.
Sushi is so nice and its so easy to prepare as its a roll and you need to get a cane kinda mat to roll it with. Some have used glad wrap the plastic food wrap but that might not be good on first attempt till you get it right. You can add things like finely cut carrot sticks with a special lettuce I believe they use a butter lettuce or thats what its called here. its a very soft lettuce. Then they add a fine slice of cucumber and cellephane noodles too at times. YOU can forget the noodles and go for a slice of avocado instead. Totally vegetarian.
Another is to add a prawn which are large and peeled with their tails sticking out of the centre of the top. Add a butter lettuce leaf and whatever else. or you can add terryaki chicken or beef. Really the skies the limit in making Nori rolls and they are so delicious and healthy. Some make bigger ones and them slice them diagonally.
Im sure you will be converted and Yay to the little girl who shared b/c had she not your daughter might not have been brave enough to try it... then you too.
What fun you all will have in making it..team effort then you get to eat it. Yummmmmmmmmoh
The DAT is the BLT¿s health nut boyfriend. Instead of bacon, crispy dulse adds a nice saltiness to each bite of this sandwich. We can¿t get enough!
See Chef Skai prepare one of the Yabba Pot's Favorite dishes
I seaweed salads ...thank you Jillian for that one.
When I am in a hurry to eat my salad right now; I just sprinkle some dulse or nori flakes and it makes the salas extra delicious!
sea vegetables that are sold in tightly sealed packages. Avoid those that have evidence of excessive moisture. Some types of sea vegetables are sold in different forms. For example, nori can be found in sheets, flakes, or powder. Choose the form of sea vegetable that will best meet your culinary needs. Store sea vegetables in tightly sealed containers at room temperature where they can stay fresh for at least several months.
The following are some of the most popular types:
Nori: dark purple-black color that turns phosphorescent green when toasted, famous for its role in making sushi rolls.
Kelp: light brown to dark green in color, oftentimes available in flake form. This is also sold in powdered form and makes a great seasoning to have on the table.
Hijiki: looks like small strands of black wiry pasta and has a strong flavor. It is great simply soaked and served raw in Asian flavored salads.
Kombu: very dark in color and generally sold in strips or sheets, oftentimes used as a flavoring for soups.
Wakame: green and silky when soaked. It is most commonly used to make Japanese miso soup.
Arame: this lacy, wiry sea vegetable is sweeter and milder in taste than many others. This is not as popular as the others, but it can be integrated in salads as well as hijiki.
Dulse: soft, chewy texture and a reddish-brown color. It is a great addition to soups.
Dulce: Dulce can usually be added to your recipe without soaking first. Just rinse quickly under cool running water. Using a rocking motion with your Chef's knife chop to the size desired.
Hijiki: Place hijiki in a small strainer and rinse. Place in bowl of warm water and soak for about 5 minutes. Srain and rinse again. chop to the desired size.
Kombu: Rinse first under running water for a shot time and place in warm water. Kombu usually takes about 10-15 minutes to soften. Chop and add to your recipe.
Wakame: Rinse under cool running wter for a short time and soak in a bowl of warm water. Wakame softens fairly quickly, abut 5-7 minutes. Chop and add to your recipe.
Special Cooking Tips:
The water becomes very nutritious and flavorful from soaking the seaweed and can be used in the recipe you are making. It is preferable to use no more water than can be incorporated into the recipe to gain maximum flavor and nutrition.
How to Cook Healthy:
Hijiki: Hijiki needs no cooking. Just rinse and soak in warm water until soft. rinse again and add to your salad or stir-fry at the end of cooking.
Kombu: Add chopped kombu and simmer for at least 10 minutes before adding the other seaweed to your soup, as it takes longer to cook. Cook for at least 20 minutes.
Wakame: Wakame softens quickly and takes very little time to cook. chop and add to your soup and cook for only 5-10 minutes.
Nori: Nori can usually be bought already toasted. If it is not, toast in a 350 degree oven for about 1-2 minutes, or hold a sheet about 1 inch above the fame of your stove with a pair of tongs for about 2 minutes or until they change color.
Quick Serving Ideas
Hijiki is a wonderful addition to salads. Try it toassed with Chinese cabbage, soy sauce, ginger, lemon juice and olive oil.
Dulse, kombu and wakame are very nutritious additions to soup. Try adding them to a simple miso broth for a very quick, healthy soup.
Keep a container of kelp flakes on the table mixed with garlic powder and white pepper for a nutritious way to season your food.
Following are some dishes from our recipe file that include these wonderful super foods. Thai Style Snapper with Seaweed Oriental Chicken Salad Chinese Cabbage Salad Cucumber, Seaweed Salad Miso Soup Shiitake Mushroom, Seaweed Soup
Hi Diana, Here is a quick and delicious marinated seaweed salad recipe.
Wakame seaweed: Take 4 or 5 sheets, cut in thin long strips with scissors. Place in bowl with a small amout of water to soak for 15 minutes.
Dressing: 1 to 2 Tbl. rice vinegar
1 Tbl. honey (optional)
2 Tbl. sesame seed oil
1 Tbl. soya sauce
Pinch of freshly grated ginger
Strain. Add dressing to Wakame. Toss and enjoy!
I love seaweed so much that I harvest them for a living.
My company is called BC KELP, located in North Coastal BC Canada, next door to Alaska. www.bckelp.com
Thank you Patt for the summary; mine up at the top went all strange at some point after I posted it. Care2 has it funny moments and I love it.
Louise, nice simple recipe which sounds delicious.
Here's another "summary" Diana:
A Brief Guide to Sea Vegetables and Their Health Benefits
Sea vegetables are a true nutritional treasure chest that is little known to the Western diet and cuisine. Thanks to a cross-cultural culinary exchange with Japan, sea vegetables, or seaweed, have made their way into the American kitchen.
Because ocean water itself contains such a high supply and variety of minerals, all sea vegetables contain the broadest range of minerals available in food form on the planet today. Sea vegetables are an excellent source of iodine, vitamin K, folic acid and magnesium. Its important to use only high quality sea vegetables from reputable brands to ensure that the plants were harvested fresh and were not sprayed with any chemical preservative in the drying process.
There are many different varieties of sea vegetables, each with their own different flavors, preparation styles and nutritional benefits. Even for those not wanting to eat a whole seaweed salad, kelp flakes can be used as a nutritious salt alternative.
Kombu: The most popular edible variety of kelp, kombu is usually added to rice, beans and soup stock for rich, savory flavor. When kombu is cooked with beans, it makes them easier to digest and enhances their nutritive value.
Dulse: These reddish featherlight flakes are great sprinkled on salads, steamed veggies, rice or just about any other savory food. Dulse is a high-fiber snack food in many cultures.
Agar Agar: These flavorless flakes are used as a thickening agent. Unlike gelatin, which is animal-based, agar agar is vegan.
Nori: This is what your sushi is wrapped in! Use nori to make veggie wraps with sprouts, avocados and tomatoes.
Arame: The mildest flavored sea vegetable, arame is high in iron and is great sautéed, steamed or in salads.
Hijiki: One of the most mineral rich plants in the world, hijiki has 14 times more calcium than cows milk!
Wakame: The most tender of the sea vegetables, wakame is usually soaked for about 10 minutes and then added to soups and salads for enhanced flavor and minerals.
Want more? Try Bonnies delicious and purifying sea veggie broth.
Note: Agar agar not pictured.
Minerals are essential for optimum health. Due to the Standard American Diet, many of us are lacking in these vital nutrients. Eating too many processed foods or foods grown in mineral-depleted soils can result in a lack of minerals in the body which can lead to an onslaught of health problems as well as food cravings. Minerals help to regulate a variety of processes in the body including helping to create enzymes, hormones, skeletal bones, skeletal tissues, teeth and fluids. Calcium, phosphorus, iron, zinc, sodium, potassium, magnesium, fluoride, sulfur, copper, and chloride are examples of some of the most prevalent minerals you may be lacking.
Whenever possible, it is always best to get your vitamins and minerals from actual food. As one of the most nutritious foods on this planet, sea vegetables contain all of the minerals needed for optimum health. Sea vegetables offer your body 10-20 times the minerals of land plants, plus the added benefit of a range of vitamins. By adding sea vegetables to your diet, you can help your body meet its nutritional needs naturally. In traditional Chinese healing, sea vegetables correspond to the winter season and to the kidneys, adrenal glands, bladder and reproductive organs. The strengthening, balancing and cleansing properties of sea vegetables are known to help these organs. There is a great deal of documentation on the health benefits and medicinal properties of sea veggies. They are known to reduce blood cholesterol, remove metallic and radioactive elements from the body, contain antibiotic properties, counteract obesity, strengthen bones, teeth, hair and nails, aid nerve transmission, improve digestion, soften hard masses, tumors and fibroid tumors, and are credited with anti-aging properties.
How can you get more sea vegetables into your diet?
Sea veggies are highly versatile foods, which can be easily incorporated into many dishes such as soups, salads, stir-fries and desserts. Top-quality sea vegetables are grown wild and harvested from clean coastal areas. A second option is to use the high-quality brands found in health food stores. You can also find commercially harvested seaweeds in Asian markets. Here are some examples.
arame: soak 5 minutes, simmer 5-10 minutes. With its sweet, mild taste, it is delicious sautéed alone or with land vegetables. Also good added cold to salad, rice, or freshly chopped veggies with a vinaigrette dressing.
dulse: does not require cooking. Try using dulse flakes as a condiment. Easily sprinkled on top of soups, salads and veggies. Its especially great on potatoes and corn dishes. Slightly salty and smoky in flavor, it is a nutritious alternative to salt for those on low or no salt diets.
hijiki: rinse, then soak 20 minutes, rinse again; or can be simmered for 30 minutes to 1 hour; expands over 4 times when soaked. One of the most mineral rich of all sea vegetables, high calcium and protein, it tastes great flavored with toasted sesame oil, cider vinegar and tamari. Add to noodle dishes or stir-fry with tofu, carrots and onions.
kelp: use as a salt substitute or condiment in powder form. High in calcium and iodine, it acts as a natural tenderizer when added to beans and stews.
kombu: best used in slow-cooking soups, beans and stews, to both flavor and tenderize. Add a whole piece about 2 to 4 inches long, remove once tender, chop up and place back in the dish. Can become bitter if rapidly boiled for any length of time.
wakame: soak 5 minutes before using, then rinse; or add directly to soups without soaking. This is the seaweed most often added to miso soup. With its sweet flavor, it also makes a great cold salad.
Photo Credit: TicklemePinkat Flickr for Creative Commons
In the Caribbean we drink sea weed - said to keep you young and fully focussed.
The seaweed is dried in the sun for days until fully dried then boiled for some time. It becomes thick water and milk is added and sweetened. cinamon and nutmeg is added. It is bottled and sold cold. It is very delicious.
Many men use it for longevity. It is a great nutritious drink!
Muriel, do you know what kind of seaweed you use?
Thank you Patt...
I know why I eat seaweed.
OK OK its good for you. some people think it tastes great but I am only somewhat convinced!
I just love to add seaweed to my meals. Randy, just eat some in your meals...you know it is good for you.
I go to a remarkable Asian eatery, Dao. They mix mustard powder into their seaweed & toasted sesame seeds. The BEST I ever had!
I found that the tastiest and easiest seaweed to eat is called Bull Kelp (Nereocystis leutkeana). Grows on the Pacific coast from California to Alaska.
Every body likes this seaweed because it has a fresh salty ocean taste. If you like salt you will like this seaweed. Can be sprinkled dried on any food you would add salt to. No need to soak or cook. Can be used as a healthy table salt substitute. Just leave in a shaker bottle on your kitchen table.
It's not a well known seaweed to the general public and rarely seen in recipes or in health food stores because there are not many companies that supply it.
The Bull Kelp powder is wonderful in smoothies also.
Quality Companies that harvest and supply Bull Kelp:
A team of scientists at the Faculty of Life Sciences (LIFE) at the University of Copenhagen, Denmark has discovered evidence that seaweed fibers have a high corrective impact on obesity.
Cool! Seaweed is not just something served with sushi.
Thanks to all for your posts, I've learned some new things here. I have not used seaweed much other than dried or granulated adding them to soups, green powders and other foods. The ways to use the different seaweeds and how to buy the best ones was most useful. I'll soon be trying new things.
Here is a very tasty seaweed salad recipe and easy to make.
recipe by: BC KELP
I have heard how good seaweed is for you, but I am not sure that I could eat it, although some of the receipes that you have listed sound good, maybe I should give it a try, I would probably end up liking it
There is much study and talk about Fucoidan a nutrient found in seaweed. It is considered to have many medicinal properties, including cancer fighting.
Here is a recipe on how to easily extract Fucoidan from seaweed.
Makes 4 servings of Fucoidan
You will need:
1 cup filtered or bottled water
1/4 to 1/2 cup of (any of these seaweeds, or you can mix them) Bull kelp (Nereocystis luetkeana),
Wakame, Bladderwrack or Kombu (torn in small pieces)
1 cup fruit of choice, peeled and chopped
1/2 cup yogurt (optional)
Place seaweed and water in a stainless steel, glass or enamel pot.
Bring the water and seaweed to a boil. Reduce heat to low, cover and simmer for 30 minutes. Strain. Once cooled store in refrigerator will keep for about 4 days.
Take 1/4 of the seaweed liquid and place in blender with fruit. Blend. Serve.
note: if needed add more water.
recipe by : BC KELP www.bckelp.com
adapted from Valerie Cooksley, RN
Nature's Secret to Balancing your Metabolism, Fighting Disease and Revitalizing Body & Soul
I very much enjoy Seaweed in sushi. There's a great salad that I can't get enough of when I go for sushi called Kaiso salad which is seseme marinated kaison (japanese seaweed) with edamame beans and carrot. Really tasty and healthy!
This is also a great recipe: http://www.rivercottage.net/recipes/pdf/hughs-rice-seaweed-and-avocado/
and apparently seaweed makes nice crisps too! http://www.youtube.com/watch?v=n8gWwC3iItU
Trader Joe's has a nice dried one, just add water.
I saw that Seaweed salad at Trader Joe's, John - have you tried it?
I seaweed and I particularly enjoy the one from BC Kelp that Louise above is part of.
Seaweed rocks! YUM!
Seaweed is so delicious and there are such a variety available, if you try one and it doesn't meet your taste requirements give another version a try. And apparently its also great when not eaten in healing us: http://natural-health-happiness.blogspot.ca/2010/04/honey-and-seaweed-for-treatment-of.html :o)
I appreciate that seaweed is good for you and all but I grew up in the prairies (I think that is my excuse) so anything with a fishy taste I just can't handle.
Diana Herrington tries to sneak it into meals when I visit her and sometimes I can grudginly admit it's not too bad but mosty it TOO MUCH!
I buy my seaweed from Costco but it doesn't state what kind of seaweed it is. It makes a great snack.
5 Favorite Seaweed Recipes & Their Benefits
Amazing Benefits of Seaweed: (part of the benefits from: Seaweeds)
- Has important antibacterial and antiviral effects.
- Reduces cholesterol levels in the blood, high blood pressure, and arteriosclerosis.
- Helps discharge other radioactive elements.
- Macrobiotic doctors & patients in Nagasaki, survived the atomic bombing in August of 1945. They protected themselves against lethal doses of radiation on a diet of brown rice, miso soup, seaweed, and sea salt.
- Contains B12 (rarely found in vegetables).
- Is rich in iron, potassium, magnesium, zinc, manganese and 60 trace minerals.
- Provides a substance called aliginic acid that helps the body eliminate toxins. (Study at McGill University in Montreal)
- When the body is saturated with natural iodine from seaweed, it will more readily excrete radioactive iodine taken in from the air, water, or food.
- Contains 14 times more calcium by weight than milk.
- Is high in protein, low in fat, and contains little or no carbs.
- Has components that lower blood presreen Nori Salad
This salad is very quick, simple, nutritious, and filled with flavor.
- Tear lettuce into pieces.
- Slice onion very thinly and chop finely, mixing together.
- Lightly toast Nori until it turns a green color and is crumbly.
- Mix in a few drops of olive oil with the lettuce.
- Sprinkle lemon juice and salt on lettuce and toss.
- Crumble Nori into the salad.
- Toss and serve.
Next page: more tasty recipes
This post was modified from its original form on 21 Mar, 17:50
We've been adding wakame to soups, stews, beans, for some time now, but reading this thread has introduced me to so many other wonderful ideas for using all kinds of seaweed. I'm inspired! Thanks to everyone who's added to this discussion.