Various recipes to try
Small amounts of seaweeds add a rich flavor and enhance the nutritional value of most dishes.
Seaweeds are concentrated nutrient food, which is very flavorful, making it tough to overeat.
You will find that seaweed is very satisfying and you only eat as much as your body needs.
Initially most people find seaweeds flavor, taste and texture a bit unusual. It is best to start in small amounts by adding them to your favorite soups and bean dishes.
When soaked in water, dry seaweed reconstitutes to its original freshness and size, swelling upwards ten times.
One once of dry seaweed when soaked in water will reconstitute approximately to one cup of fresh seaweed.
To get all nutritional and theraputic benefits of seaweed, it is important to consume it regularly.
Eating as little as 5 grams per day can make a sagnificant difference in your health.
Normal daily amount to be consumed will be anywhere from:
1/4 to 1/2 ounces (5 - 15 grams) of dried whole, in pieces or flaked
2.5 to 5 ounces fresh or soaked
Uncooked dried, soaked or fresh seaweed will be the best in preserving active enzymes.
Is a favorite because it does not need to be reconstituted in the water or cooked.
It is the saltiest and tastiest uncooked kelp available and the flavor can be described as salty and sweet.
It can be eaten as a salty snack right out of the bag and is perfect as a potato chip replacement. It is easy to use in almost any dish. Cut in thin slivers with scissors or crumble with your hands and add to salad greens, soups, grain or bean dishes at the end of cooking or serve as a garnish or condiment.
It can also deep-fried into chips. Alternatively it can be soaked in the water (save water to be used as a soup base), chopped and added to the salad greens. If you find it too salty for your taste, then use only soaked. Kelp becomes tender quickly when cooked.
Is traditionally used in Japan to make miso soup.
It has delicate and sweet clean flavor with aroma.
Wakame has to be first soaked in water for three to five minutes or until re-hydrated (save soaked water to be used as a soup base). Then cook it for at least 15 minutes and remove midrib (or remove midrib prior to cooking). Cooked and soaked water can be used as a base for soups or in any other recipe instead of water.
Midrib has to be cooked for longer times. Wakame can be used chopped in salads and miso soup, or any other soup, with brown rice and quinoa, in sandwiches, omelets, pasta or grain dishes or as a wrap for other foods.