Ingredients: Seaweed – Common in Japanese Food

A Note on Seaweed | Heat in The Kitchen | Ingredients | Japanese

Seaweed

Seaweed, Hijiki

Brittle and black, and one of the tastiest seaweeds, hijiki comes in 1 – 2.5 cm strands with a mild anise-like flavour. It is black, stringy, sweet and rather chewy, high in calcium and is used in salads, mixed vegetable dishes and soups. Hijiki is full of iodine and minerals.

It might need to be rehydrated in warm water for about 20 minutes to be usable.

Seaweed, Konbu (Kombu, Kelp)

This is kelp, dried to make long dark green or brown leathery strands or sheets. It is eaten as a vegetable. Very rich in minerals.

Available in pliable sheets, konbu/ kelp, tastes of the sea. It should be wiped before use. It is likely to become bitter and should always be simmered rather than boiled.

Seaweed, Nori

Used pre-eminently as a maki sushi wrapper, nori comes in thin sheets of iridescent black, dark green or purplish seaweed. Buy toasted nori (yakinori). Nori has a sweet ocean taste, is extremely rich in protein, vitamins, calcium, iron and other minerals. Unused nori can be wrapped in plastic and stored in a cool dark place.

Seaweed, Wakame

Bright green in colour when reconstituted, this strand-like seaweed with long green fronds has a lovely ocean taste and pleasing silky, slippery texture. It is also extremely nutritious and said to be good for the hair and skin. It is used in soups and salads. Soak in warm water for 20 minutes to soften. Sometimes it comes with a spine which is tough and needs to be cut off.

 

Feel free to browse recipes from our Retro Recipes series. You might also like our Ingredient information here.  Check out our easy Japanese recipes here and here.

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