I want to make a seaweed/sprout salad

January 9, 2011

Okay, here's my dilemma (and I know I did a post on this very subject a long

time ago), and never found the correct way to make this salad.

You know when you go to a Japanese restaurant and you order the Seaweed salad,

and this lovely dark green thing arrives with sesam seeds on top?

Well, I have been trying to find the correct seaweed in which to make the salad.

Well, this morning I THINK I found the item. I was in a brand new local Asian

market (which has everything), and I saw these long green things floating in

some liquid. $1.99 a pound.

I asked the girl " What is this? and she says " Oh, it's seaweed for soup "

I said 'not for seaweed salad? " and she replied 'no for soup

So I'm thinking " Why the heck can't I use this for seaweed salad because It

looks EXACTLY like the seaweed steps in the salad.

I have gone on the internet and believe me there is so much information and the

various kinds of seaweed one can buy.

I also went to youtube and again, there is dried seaweed that you cut up, soak

in water for 20 minutes, add the ingredients, but this DID NOT look anything

like what I got in the Japanese Restaurant.

And when I asked the people in the restaurant " how do you make this seaweed

salad? " all I got was " oh we don't make it, we get a big batch from the

supplier, it's already made'

So that was no help.

I just took the batch that I bought, I cut it up, I rinsed them off, I added the

various ingredients that is listed in the various recipes on the internet, i.e.,

rice vinegar, ginger, soy sauce (I use low-sodium), sesame oil, a dash of

splenda (or stevia), I mixed it up and while I didn't have any sesame seeds

handy, I can get them later.

I tasted it and while it tasted somewhat like the salad I got in the restaurant,

I noticed the steps were a bit thicker and not as tender, but otherwise SAME

TASTE.

So I said " why not simmer to see if it gets them tender " .

made a video

http://www.youtube.com/watch?v=2i-MOWjNLIQ

Well, I just cooled it, drained them, and made a new batch (adding my sprouts to

the batch).

Delicious.

So here's my question. Am I supposed to simmer this stuff, am I supposed to eat

it raw? I just want to make sure that it's okay to simmer these stems because

the lady said it was 'FOR SOUP " , which as you know, is COOKED!!!!

I just want to make sure I'm not poisoning myself or something. The lady in the

Asian market just called it Seaweed. But if you go on the internet, they

indicate a special kind of seaweed called (well I forget but it starts with a

W).

But THAT seaweed looks nothing like my seaweed.

I just would like to reproduce the salad I buy in the restaurant (which has

sugar) and that's why I don't buy this any more.

I mean, if I can make this a different way and it tastes the same, and I can add

my sprouts, well, THAT'S TASTY, believe me.

I just want to make sure it's HEALTHY, but I have read that seaweed is one of

the most healthiest food one can eat.

Thanks much if anyone is a seaweed salad specialist out there.

Melody

January 9, 2011

Hi Melody,The video really helped so I could see what you are using. I am hoping

a Japanese person will respond Your salad is definitely in keeping with

contemporary Japanese practices--Incoroporating sprouts is a great ideaThe main

problem I think you had at the Asian market was that you probably asked a

Chinese person about the seaweed and the recipe you are interested in is

Japanese. This used to happen to me all of the time.the salad is wakame Â (I

think it is called " goma wakame " meaning sesame seaweed) and it does appear that

you have wakame. It is fine to simmer it in water to soften. That does not

always work as some seaweeds are very chewy.I will look into this a little

further as it has been a while since I made the salad or thought specifically

about seaweed. I am currently eating a lot of Korean style Nori (nori seaweed

sheet toasted with sesame oil and a little salt)I have 2 books at my office on

Japanese salads and seaweeds so tomorrow I

can look for them and see what is what. I have to go through my books this week

anyway, so a refresher on seaweeds will be fun.The wakame in the Japanese salad

is usually cut very very thin--not sure if it naturally comes that way or not.I

don't think you are at any risk of poisoning yourself, but if I buy seaweed from

the Asian market that is in an open vat, I always blanche it.Â What is

bewildering, at least to me, is that wakame and a lot of the other seaweeds, may

come in different forms and depending upon the country (Korean, Chinese,

Japanese) have different uses. Â When I lived in West New York (right across the

river from NYC), a huge Japanese market opened in Edgewater. Now, of course Iive

an hour and a half away from it, but at least one a year my husband and i make a

" pilgrimmage " there (Mitsuwa Plaza) and I stock up on stuff I can't get at other

Asian markets--pickles, tea, special misos, etc. Seaweed takes up a whole row

all by itself

there.I am so looking forward to going again am overdue.

n Rollings, PhDNJ Licensed Psychologist #4686www.DrnRollings.com

Until we have the courage to recognize cruelty for what it is--whether its

victim is human or animal--we cannot expect things to be much better in this

world... We cannot have peace among men whose hearts delight in killing any

living creature. By every act that glorifies or even tolerates such moronic

delight in killing we set back the progress of humanity.

Carson

Subject: I want to make a seaweed/sprout salad

To: sproutpeople

Date: Sunday, January 9, 2011, 11:23 AM

Â

Okay, here's my dilemma (and I know I did a post on this very subject a

long time ago), and never found the correct way to make this salad.

You know when you go to a Japanese restaurant and you order the Seaweed salad,

and this lovely dark green thing arrives with sesam seeds on top?

Well, I have been trying to find the correct seaweed in which to make the salad.

Well, this morning I THINK I found the item. I was in a brand new local Asian

market (which has everything), and I saw these long green things floating in

some liquid. $1.99 a pound.

I asked the girl " What is this? and she says " Oh, it's seaweed for soup "

I said 'not for seaweed salad? " and she replied 'no for soup

So I'm thinking " Why the heck can't I use this for seaweed salad because It

looks EXACTLY like the seaweed steps in the salad.

I have gone on the internet and believe me there is so much information and the

various kinds of seaweed one can buy.

I also went to youtube and again, there is dried seaweed that you cut up, soak

in water for 20 minutes, add the ingredients, but this DID NOT look anything

like what I got in the Japanese Restaurant.

And when I asked the people in the restaurant " how do you make this seaweed

salad? " all I got was " oh we don't make it, we get a big batch from the

supplier, it's already made'

So that was no help.

I just took the batch that I bought, I cut it up, I rinsed them off, I added the

various ingredients that is listed in the various recipes on the internet, i.e.,

rice vinegar, ginger, soy sauce (I use low-sodium), sesame oil, a dash of

splenda (or stevia), I mixed it up and while I didn't have any sesame seeds

handy, I can get them later.

I tasted it and while it tasted somewhat like the salad I got in the restaurant,

I noticed the steps were a bit thicker and not as tender, but otherwise SAME

TASTE.

So I said " why not simmer to see if it gets them tender " .

made a video

http://www.youtube.com/watch?v=2i-MOWjNLIQ

Well, I just cooled it, drained them, and made a new batch (adding my sprouts to

the batch).

Delicious.

So here's my question. Am I supposed to simmer this stuff, am I supposed to eat

it raw? I just want to make sure that it's okay to simmer these stems because

the lady said it was 'FOR SOUP " , which as you know, is COOKED!!!!

I just want to make sure I'm not poisoning myself or something. The lady in the

Asian market just called it Seaweed. But if you go on the internet, they

indicate a special kind of seaweed called (well I forget but it starts with a

W).

But THAT seaweed looks nothing like my seaweed.

I just would like to reproduce the salad I buy in the restaurant (which has

sugar) and that's why I don't buy this any more.

I mean, if I can make this a different way and it tastes the same, and I can add

my sprouts, well, THAT'S TASTY, believe me.

I just want to make sure it's HEALTHY, but I have read that seaweed is one of

the most healthiest food one can eat.

Thanks much if anyone is a seaweed salad specialist out there.

Melody

January 9, 2011

>

Hi Melody,

I am not n but I am a huge fan of Seaweed Salad myself. The

seaweeds used to make it are wakame and agar. Its harder to find agar in

strands and you can make a nice salad with just the Wakame. Its also the

most popular seaweed for Miso soup. You dressing /marinade sounds right

on. Though if you can take the heat chili paste (sambal) or crushed red

pepper to taste is common.

Hope this helps.

Lorri in NH

January 9, 2011

Melody, does the seaweed in the salad at the restaurant seem to be cooked or

fresh? That might give you a clue.

ew

I want to make a seaweed/sprout salad

Okay, here's my dilemma (and I know I did a post on this very subject a long

time ago), and never found the correct way to make this salad.

You know when you go to a Japanese restaurant and you order the Seaweed salad,

and this lovely dark green thing arrives with sesam seeds on top?

Well, I have been trying to find the correct seaweed in which to make the salad.

Well, this morning I THINK I found the item. I was in a brand new local Asian

market (which has everything), and I saw these long green things floating in

some liquid. $1.99 a pound.

I asked the girl " What is this? and she says " Oh, it's seaweed for soup "

I said 'not for seaweed salad? " and she replied 'no for soup

So I'm thinking " Why the heck can't I use this for seaweed salad because It

looks EXACTLY like the seaweed steps in the salad.

I have gone on the internet and believe me there is so much information and the

various kinds of seaweed one can buy.

I also went to youtube and again, there is dried seaweed that you cut up, soak

in water for 20 minutes, add the ingredients, but this DID NOT look anything

like what I got in the Japanese Restaurant.

And when I asked the people in the restaurant " how do you make this seaweed

salad? " all I got was " oh we don't make it, we get a big batch from the

supplier, it's already made'

So that was no help.

I just took the batch that I bought, I cut it up, I rinsed them off, I added the

various ingredients that is listed in the various recipes on the internet, i.e.,

rice vinegar, ginger, soy sauce (I use low-sodium), sesame oil, a dash of

splenda (or stevia), I mixed it up and while I didn't have any sesame seeds

handy, I can get them later.

I tasted it and while it tasted somewhat like the salad I got in the restaurant,

I noticed the steps were a bit thicker and not as tender, but otherwise SAME

TASTE.

So I said " why not simmer to see if it gets them tender " .

made a video

http://www.youtube.com/watch?v=2i-MOWjNLIQ

Well, I just cooled it, drained them, and made a new batch (adding my sprouts to

the batch).

Delicious.

So here's my question. Am I supposed to simmer this stuff, am I supposed to eat

it raw? I just want to make sure that it's okay to simmer these stems because

the lady said it was 'FOR SOUP " , which as you know, is COOKED!!!!

I just want to make sure I'm not poisoning myself or something. The lady in the

Asian market just called it Seaweed. But if you go on the internet, they

indicate a special kind of seaweed called (well I forget but it starts with a

W).

But THAT seaweed looks nothing like my seaweed.

I just would like to reproduce the salad I buy in the restaurant (which has

sugar) and that's why I don't buy this any more.

I mean, if I can make this a different way and it tastes the same, and I can add

my sprouts, well, THAT'S TASTY, believe me.

I just want to make sure it's HEALTHY, but I have read that seaweed is one of

the most healthiest food one can eat.

Thanks much if anyone is a seaweed salad specialist out there.

Melody

January 9, 2011

ew,Is there still a Japan town in Los Angeles? I miss the one in San

Francisco.Â I think the seaweed in the salad is blanched. n

n Rollings, PhDNJ Licensed Psychologist #4686www.DrnRollings.com

Until we have the courage to recognize cruelty for what it is--whether its

victim is human or animal--we cannot expect things to be much better in this

world... We cannot have peace among men whose hearts delight in killing any

living creature. By every act that glorifies or even tolerates such moronic

delight in killing we set back the progress of humanity.

Carson

Subject: Re: I want to make a seaweed/sprout salad

To: sproutpeople

Date: Sunday, January 9, 2011, 12:09 PM

Â

Melody, does the seaweed in the salad at the restaurant seem to be cooked or

fresh? That might give you a clue.

ew

I want to make a seaweed/sprout salad

Okay, here's my dilemma (and I know I did a post on this very subject a long

time ago), and never found the correct way to make this salad.

You know when you go to a Japanese restaurant and you order the Seaweed salad,

and this lovely dark green thing arrives with sesam seeds on top?

Well, I have been trying to find the correct seaweed in which to make the salad.

Well, this morning I THINK I found the item. I was in a brand new local Asian

market (which has everything), and I saw these long green things floating in

some liquid. $1.99 a pound.

I asked the girl " What is this? and she says " Oh, it's seaweed for soup "

I said 'not for seaweed salad? " and she replied 'no for soup

So I'm thinking " Why the heck can't I use this for seaweed salad because It

looks EXACTLY like the seaweed steps in the salad.

I have gone on the internet and believe me there is so much information and the

various kinds of seaweed one can buy.

I also went to youtube and again, there is dried seaweed that you cut up, soak

in water for 20 minutes, add the ingredients, but this DID NOT look anything

like what I got in the Japanese Restaurant.

And when I asked the people in the restaurant " how do you make this seaweed

salad? " all I got was " oh we don't make it, we get a big batch from the

supplier, it's already made'

So that was no help.

I just took the batch that I bought, I cut it up, I rinsed them off, I added the

various ingredients that is listed in the various recipes on the internet, i.e.,

rice vinegar, ginger, soy sauce (I use low-sodium), sesame oil, a dash of

splenda (or stevia), I mixed it up and while I didn't have any sesame seeds

handy, I can get them later.

I tasted it and while it tasted somewhat like the salad I got in the restaurant,

I noticed the steps were a bit thicker and not as tender, but otherwise SAME

TASTE.

So I said " why not simmer to see if it gets them tender " .

made a video

http://www.youtube.com/watch?v=2i-MOWjNLIQ

Well, I just cooled it, drained them, and made a new batch (adding my sprouts to

the batch).

Delicious.

So here's my question. Am I supposed to simmer this stuff, am I supposed to eat

it raw? I just want to make sure that it's okay to simmer these stems because

the lady said it was 'FOR SOUP " , which as you know, is COOKED!!!!

I just want to make sure I'm not poisoning myself or something. The lady in the

Asian market just called it Seaweed. But if you go on the internet, they

indicate a special kind of seaweed called (well I forget but it starts with a

W).

But THAT seaweed looks nothing like my seaweed.

I just would like to reproduce the salad I buy in the restaurant (which has

sugar) and that's why I don't buy this any more.

I mean, if I can make this a different way and it tastes the same, and I can add

my sprouts, well, THAT'S TASTY, believe me.

I just want to make sure it's HEALTHY, but I have read that seaweed is one of

the most healthiest food one can eat.

Thanks much if anyone is a seaweed salad specialist out there.

Melody

January 9, 2011

Lorri,I forgot about the agar--it is hard to find in strands but I recently saw

it in an Asian market and was surprised because one rarely sees it.Â Chili

flakes are great in that salad. I think the Japanese version is either Sansho or

shichimi togarashi (which actually translates as 7 spice chili or pepper

flavor). I have a shaker of it that you twist to crush whatever amount you

want.One of those items I get at the Japanese market.Have to get up there soon:)

n

n Rollings, PhDNJ Licensed Psychologist #4686www.DrnRollings.com

Until we have the courage to recognize cruelty for what it is--whether its

victim is human or animal--we cannot expect things to be much better in this

world... We cannot have peace among men whose hearts delight in killing any

living creature. By every act that glorifies or even tolerates such moronic

delight in killing we set back the progress of humanity.

Carson

>

Hi Melody,

I am not n but I am a huge fan of Seaweed Salad myself. The

seaweeds used to make it are wakame and agar. Its harder to find agar in

strands and you can make a nice salad with just the Wakame. Its also the

most popular seaweed for Miso soup. You dressing /marinade sounds right

on. Though if you can take the heat chili paste (sambal) or crushed red

pepper to taste is common.

Hope this helps.

Lorri in NH

January 9, 2011

Lorri:

That's the one. Wakame!! Now is what I showed you in my video, is this Wakame?

I have no clue. And it's been so long since I had the restaurant seaweed salad

that I don't know if it was cooked or not. Honestly, it looked EXACTLY the same

as the stuff I bought this morning. Is what I made, well is this Wakame??

Melody

> >

> Hi Melody,

> I am not n but I am a huge fan of Seaweed Salad myself. The

> seaweeds used to make it are wakame and agar. Its harder to find agar in

> strands and you can make a nice salad with just the Wakame. Its also the

> most popular seaweed for Miso soup. You dressing /marinade sounds right

> on. Though if you can take the heat chili paste (sambal) or crushed red

> pepper to taste is common.

>

> Hope this helps.

>

> Lorri in NH

>

January 9, 2011

Oh n:

Thanks so much if you can find out more info on this seaweed? And I tasted it

(when I finished simmering, and letting it cool, and then making the salad). All

I need to do is go out and get some sesame seeds.

It tastes EXACTLY like the restaurant thing.

I just hope it's healthy for my body and for diabetes. I don't see why it

wouldn't be.

Melody

January 9, 2011

Mel, I think you might be looking for something that the Japanese call " Hijiki. "

January 9, 2011

Hi.

Look what I found when I looked up Hijiki

http://www.edenfoods.com/articles/view.php?articles_id=79

whoa!!!

melody

>

> Mel, I think you might be looking for something that the Japanese call

" Hijiki. "

>

January 9, 2011

Hi again.

I just looked up images of Hijiki on the internet. This item looks NOTHING like

the seaweed salad that I have eaten at the Japanese restaurants. As a matter of

fact, the item I made the video of this morning, looks EXACTLY like what I have

been served when I order a seaweed salad.

This is getting very interesting. All these different kinds of seaweed and they

all are used in seaweed salad.

Melody

>

> Mel, I think you might be looking for something that the Japanese call

" Hijiki. "

>

January 9, 2011

Yes, its called " Little Tokyo " .

ew

ew,Is there still a Japan town in Los Angeles? I miss the one in San Francisco.

I think the seaweed in the salad is blanched. n

n Rollings,

January 9, 2011

>

> Hi.

>

> Look what I found when I looked up Hijiki

>

> http://www.edenfoods.com/articles/view.php?articles_id=79

>

> whoa!!!

>

> melody

>

Hi Melody,

Not only are there some risks associated with Hijiki, but you really

really need to like seaweed as it is the strongest tasting seaweed there

is. Not to pleasant if you are not used to it. I am not that fond of the

taste preferring wakame, kelp, nori and dulce.

It sounds like what you got is wakame, if bought in dried form you

usually just soak it in hot water for 10 to 20 minutes, But if you

prefer to simmer go right ahead. There are no food police here. : )

But as an aside I am a HUGE fan of Eden foods and buy many things from

them directly. They are a quality and conscientious company. As someone

who has had an interest in Japanese/Macrobiotic foods for many years its

great to be able to buy from such a great company.

Lorri in NH

January 9, 2011

I second what Lorri says about seaweed. Eden does make great stuff. We don''t

eat a lot of Hijiki either, but tons of Dulse (right out of the bag).Â Now I can

hardly wait to get to the office tomorrow to go locate my seaweed and Japanese

salad books. n

n Rollings, PhDNJ Licensed Psychologist #4686www.DrnRollings.com

Until we have the courage to recognize cruelty for what it is--whether its

victim is human or animal--we cannot expect things to be much better in this

world... We cannot have peace among men whose hearts delight in killing any

living creature. By every act that glorifies or even tolerates such moronic

delight in killing we set back the progress of humanity.

Carson

>

> Hi.

>

> Look what I found when I looked up Hijiki

>

> http://www.edenfoods.com/articles/view.php?articles_id=79

>

> whoa!!!

>

> melody

>

Hi Melody,

Not only are there some risks associated with Hijiki, but you really

really need to like seaweed as it is the strongest tasting seaweed there

is. Not to pleasant if you are not used to it. I am not that fond of the

taste preferring wakame, kelp, nori and dulce.

It sounds like what you got is wakame, if bought in dried form you

usually just soak it in hot water for 10 to 20 minutes, But if you

prefer to simmer go right ahead. There are no food police here. : )

But as an aside I am a HUGE fan of Eden foods and buy many things from

them directly. They are a quality and conscientious company. As someone

who has had an interest in Japanese/Macrobiotic foods for many years its

great to be able to buy from such a great company.

Lorri in NH

January 9, 2011

Melody,What kind of sprouts are you mixing into your salad? Sounds so good!The

Japanese in particular eat a wide range of seaweeds. The Chinese eat some as do

the Koreans, but I think the Japanese eat the greatest variety and quantity.

There are books just on Japanese seaweed preparation (got to get to that

office!). Seaweed salads are pretty common with hijiki, wakame, and other types.

Konbu even appears at times. Agar is often used to thicken desserts throughout

Asia because and it will firm up at room temperature (unlike gelatin, yuck!).I

have to make sure I don't eat too much seaweed because I am so fond of the

stuff.The Dulse is a favorite snack--occasionally I get the smoked dulse--good

thing there are no food police here as they'd be all over me on that one

lolmarion

January 9, 2011

>

> Melody,What kind of sprouts are you mixing into your salad? Sounds so

> good!The Japanese in particular eat a wide range of seaweeds. The

> Chinese eat some as do the Koreans, but I think the Japanese eat the

> greatest variety and quantity. There are books just on Japanese

> seaweed preparation (got to get to that office!). Seaweed salads are

> pretty common with hijiki, wakame, and other types. Konbu even appears

> at times. Agar is often used to thicken desserts throughout Asia

> because and it will firm up at room temperature (unlike gelatin,

> yuck!).I have to make sure I don't eat too much seaweed because I am

> so fond of the stuff.The Dulse is a favorite snack--occasionally I get

> the smoked dulse--good thing there are no food police here as they'd

> be all over me on that one lolmarion

>

January 9, 2011

I also love the Maine Coast applewood smoked dulse. Great stuff.

Re: Re: I want to make a seaweed/sprout salad

Melody,What kind of sprouts are you mixing into your salad? Sounds so

good!The Japanese in particular eat a wide range of seaweeds. The Chinese eat

some as do the Koreans, but I think the Japanese eat the greatest variety and

quantity. There are books just on Japanese seaweed preparation (got to get to

that office!). Seaweed salads are pretty common with hijiki, wakame, and other

types. Konbu even appears at times. Agar is often used to thicken desserts

throughout Asia because and it will firm up at room temperature (unlike gelatin,

yuck!).I have to make sure I don't eat too much seaweed because I am so fond of

the stuff.The Dulse is a favorite snack--occasionally I get the smoked

dulse--good thing there are no food police here as they'd be all over me on that

one lolmarion

January 9, 2011

Please take my name off your e-mail list, thank you, Noëlla Sofia.

To: sproutpeople

From: L.Lacey@...

Date: Sun, 9 Jan 2011 16:18:53 -0500

Subject: Re: Re: I want to make a seaweed/sprout salad

>

> Hi.

>

> Look what I found when I looked up Hijiki

>

> http://www.edenfoods.com/articles/view.php?articles_id=79

>

> whoa!!!

>

> melody

>

Hi Melody,

Not only are there some risks associated with Hijiki, but you really

really need to like seaweed as it is the strongest tasting seaweed there

is. Not to pleasant if you are not used to it. I am not that fond of the

taste preferring wakame, kelp, nori and dulce.

It sounds like what you got is wakame, if bought in dried form you

usually just soak it in hot water for 10 to 20 minutes, But if you

prefer to simmer go right ahead. There are no food police here. : )

But as an aside I am a HUGE fan of Eden foods and buy many things from

them directly. They are a quality and conscientious company. As someone

who has had an interest in Japanese/Macrobiotic foods for many years its

great to be able to buy from such a great company.

Lorri in NH

January 9, 2011

NoÃ«lla Sofia, you have to do that yourself. Go to the bottom of this page for

instructions.

ew

----

To: sproutpeople

Please take my name off your e-mail list, thank you, NoÃ«lla Sofia.

January 9, 2011

n:

Since I sprout the same sprouts (all together) in my Sproutgarden, I have as a

base of the salad, my broccoli, alfalfa, radish, I then add some cherry

tomatoes, and black olives, some garlic powder, some sea salt, fresh ground

pepper, and a splash of olive oil. I then took some of the seaweed salad (which

had all the ingredients mixed in it), and just placed the seaweed salad on top.

I just put a little bit. I made a big batch for the total sum of one dollar.

Cheap. and this will last me all week in my fridge.

Absolutely delicious.

And when I purchased (whatever this is called), this morning, it WAS NOT DRIED,

it was in some solution. I brought it home and rinsed it thoroughly.

Melody

P.S. Next time I buy it (next week probably), as soon as I bring it home, (and

before I make the salad), I'll make a video so you know exactly what it looks

like. I'll even take my flip into the Asian restaurant and video record the

seaweed.

lol