Free Recipe Sea Vegetables (Reference)
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Sea Vegetables (Reference) Recipe
Sea Vegetables (Reference)
Sea Vegetables (Reference) Preparation
x Nori x Hijiki x Wakame x Kombu NORI: 8×10 paper-thin sheets. Green if pre-toasted, purplish if not. Also labeled ”dried laver”. Also available as confetti-like ribbons. For making vegan nori rolls (sheets) or sprinkling on top of soba noodles, etc. (ribbons). Nori can also be cut into squares and toasted in a dry frying pan to eat as a snack. Yum. My parents used to feed me this when I was a little kid. HIJIKI: small 1/2-1 deep purplish-black strands. Expands to about 2 long flowerlike things when soaked. Strong tasting, good for soups. WAKAME: long 1/2 wide dark-green ribbons, expands to 1 wide when soaked. Kind of slimy. Good in miso or in stir fries. Also sold as 1/4-1/2 thick rounds about 10 in diameter, with a rough surface. This is just a more ”condensed” way of storing the stuff as far as I can tell. KOMBU: 8-10 wide, tough strips with a powdery white (salt) coating. Used to flavor soup stocks, rice, etc. Can also be cut into squares and eaten but I don”t like it, it”s really tough and crunchy even when cooked for a long time. Maybe I just had a bad experience. From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas) Fatfree Digest [Volume 9 Issue 36]. July 27, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Sea Vegetables (Reference)?
If you know a better Sea Vegetables (Reference) Recipe please comment below.