The Japanese archipelago, surrounded by the ocean is a seaweed treasure trove. Many such as kelp, aosa (sea lettuce), kanten (Japanese agar), and nori are dry food, but there is also a variety of fresh seaweed such as mozoku, wakame, and mekonbu.
Rich in minerals, fiber, magnesium, calcium, zinc, and iron, with water-soluble fiber effective in processing body waste, seaweed is the ocean’s superfood.
This is a salad perfect for enjoying various types of seaweed, such as wakame, aka-tsunomata (red algae), shiro-kikurage (snow fungus), and kanten (agar). It goes well with shiso and plum-flavored-dressing.
WAKAME NO SUNOMONO
This is a classic wakame recipe that never gets boring. By draining the ingredients thoroughly, they blend well with the vinegar.
An easy dish made of mozuku and sanbaizu (a mixture of vinegar, soy sauce, and sugar). Mozuku-su becomes even more flavorful with the addition of grated ginger in the sanbaizu and as topping.