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Sea
Vegetables REGULAR USE (Daily or Often) - Toasted nori sheet - Wakame - Kombu Nori sheets should be toasted over an open flame for a few minutes (they turn from dark to green). They may be eaten by themselves, sprinkled over grains, or used to make nori condiment or vegetable sushi. Wakame and kombu are used regularly in soups, bean and vegetable dishes. OCCASIONAL USE (Small two-thirds cup servings, two or three times a week) - Arame - Hiziki NOTE: Hiziki has a stronger flavor than arame, For Westerners who are nor accustomed to sea vegetables, it might be easier to start with arame, cooked with sweet vegetables. The taste for sea vegetables develops over time and more complex recipes or combinations may then be incorporated. SEA VEGETABLES FOR OPTIONAL USE (May be Used for Variety and Taste, but Not Essential) - Agar-agar (used to make kanten. a delicious gelatin that can be prepared with fruit or fruit juice, vegetables, vegetable broth, or beans). - Dulse - Irish moss - Mekabu - Sea palm SUGGESTIONS FOR SEA VEGETABLES - Arame or hiziki with onions. - Arame or hiziki with sweet corn. - Arame or hiziki with dried tofu and carrots. - Arame or hiziki with tempeh and lotus root. ARAME WITH ONIONS 1. Wash and drain one ounce of dried arame. Brush a frying pan with dark sesame oil and heat it. Add the onions and sauté for two to three minutes (water sauté if oil is to be avoided). 2. Place the arame on top of the onions and add enough water to just cover the onions. 3. Bring to a boil, turn the heat down to low, and add a small amount of shoyu/soy sauce. 4. Cover and simmer for about 30 to 35 minutes. Add shoyu to taste (not overly salty). 5. Simmer for another five to ten minutes, mix and stir until the liquid has evaporated. NOTE: Hiziki should be cooked longer, up to 1-1/4 to 1-1/2 hours total cooking time in order to lose its bitterness and become sweet. |
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