Unlike nori, wakame is often packaged dry in thin, curly strips, but then rehydrated before eating, to produce chewy, ...

One of the most common is nori, which has been chopped, rolled and dried into sheets used to wrap sushi. Wakame, sometimes called sea lettuce, is a green and slightly chewy seaweed and is sold ...

Another, made of Mendocino wakame ... Nori (laver). Pressed and used for sushi rolls, most Americans are familiar with nori. In Japan, the red algae (which turns green-black when dried) is ...

One of the most common is nori, which has been chopped, rolled and dried into sheets used to wrap sushi. Wakame, sometimes called sea lettuce, is a green and slightly chewy seaweed and is sold ...

Try whole leaves of purple dulse as a base and toss it with crisp apples and red cabbage, or mix wild nori, toasted with tofu, shallots, pecans, and wild rice. Soak dried wakame in warm water ...

At Sushi Kappo Tamura, he serves wakame with nattō (a preparation of fermented soybeans that “has an aroma similar to stinky cheese”), cucumber and seafood in a sweet, vinegary sauce. While nori, the ...

roast dried nori on an oiled baking sheet until crisp (this only takes a few minutes). Seaweed soup, or miyeok guk, is a well-known Korean dish made with brown seaweed or wakame. You make it by ...

The butter can be made by mixing it with a powder of nori, kombu, and dried wakame and chilling it in the fridge. For the furikake, combine toasted pumpkin seeds, sesame seeds, and nori in a food ...

Brown algae, which includes kelp, wakame ... dried beans Sneaking kelp into slaws for a great depth of flavor Shaking store-bought furikake (a topping that includes sesame seeds and nori) onto ...