Sea Vegetables

  • Sea Vegetables Vegetables

    Wasabi ‘Ohitashi’ Marinated Spinach & Wakame

    One of Japanese iconic dishes of Spinach is ‘Ohitashi’, marinated in dashi-base sauce. I particularly like Wasabi flavoured ‘Ohitashi’. If you don’t like Wasabi, forget this dish. My daughter enjoys most of the food on this planet, but Wasabi is one of the few things that she doesn’t enjoy. I usually stock a bottle of …

  • Sea Vegetables Vegetables

    ‘Ohitashi’ Marinated Spinach & Nori

    There are two very popular Japanese dishes of Spinach. ‘Goma-ae’ is probably the most popular one, and the other one is ‘Ohitashi’, marinated in dashi-base sauce. Many people enjoy it with ‘Katsuobushi’ as a topping. I like it without ‘Katsuobushi’. I often mix Wakame seaweed with Spinach but Toasted Nori is also very nice. Try …

  • Sea Vegetables Takikomigohan

    Hijiki Takikomigohan

    ‘Hijiki’ is a dark brownish coloured sea vegetable and it has been a part of the Japanese diet for centuries. Hijiki is rich in dietary fibre and minerals such as calcium, iron and magnesium. There is a health concern about the level of inorganic arsenic in Hijiki and some say it is toxic. I have …

  • Sea Vegetables Vegetables

    Kombu (Kelp) Cucumber Daikon Salad

    A store of Daiso has opened in a shopping centre near my house recently. If you are interested in Japanese culture, you must know Daiso. Daiso stores sell a great variety of Japanese products all at one price $2.80 each in Australia. They sell some cooking ingredients and ‘Shredded Kombu (Kelp)’ is one of them. …

  • Sea Vegetables

    Nori ‘Tsukudani’

    ‘Tsukudani’ is a dish of commonly small fish, shellfish or seaweed cooked in Mirin, Sugar and Soy Sauce to preserve the ingredients. Its name originates from Tsukuda-jima, an island in Tokyo where it was first made in the Edo period. Seaweed ‘Tsukudani’ can be made with Kombu (Kelp) or Wakame. But Nori ‘Tsukudani’ is probably …

  • Sea Vegetables Vegetables

    Wakame Ponzu Salad

    A Korean grocery store nearby sells many ingredients very similar to Japanese ones and I can purchase dried Wakame. The dried Wakame are totally shrunk and look like thin twigs or something, but the volume increases a lot when rehydrated. You would better use small amount. My mother used to use Vegetable Oil for this …

  • Beans & Peas Sea Vegetables

    Hijiki & Soy Beans Nimono

    This is probably one of the very traditional home-style dishes that most mothers cook. My family recipe is always meat-free but you may wish to add chicken to this dish. This can be mixed with freshly cooked rice to make “Hijiki Mazegohan’ which is also popular. Makes 4 Servings Ingredients Dried Hijiki 20 to 25gCooked …

  • Sea Vegetables Vegetables

    Cabbage & Nori Salad

    Do you use Nori (Seaweed Sheets) for cooking other then Sushi? I use Nori for soup, salad and many other things. Try this Korean inspired Cabbage & Nori Salad.  Cabbage can be replaced with Lettuce.  I cook this salad quite often! Makes 4 Servings Ingredients 1/4 Cabbage *OR LettuceBoiling Water to soften Cabbage1 clove Garlic  …

  • Sea Vegetables Vegetables

    Wakame & Cucumber Salad

    One of the most popular and authentic Japanese salad. This type of salad is called ‘Ae-mono’. This particular ‘Ae-mono’ is one of the refreshing dishes that I sometimes have a craving for when I am very tired. Makes 4 Servings Ingredients 1 Continental Cucumber  OR 2 smaller ones  *about 300g2 to 3 tablespoons Dry Wakame1/4 …

  • Miso Soup Potato Sea Vegetables

    Potato & Wakame Miso Soup

    Miso Soup is one of the traditional Japanese staple dishes and this is my favourite Miso Soup since my childhood. And this is the first dish that I cooked on the very first day at a uni apartment after I moved out of my family’s home.  It’s a dish to remember.  I always use mild …

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