The word weed may be a misnomer because harvesting seaweed is tapping into the foraging movement and receiving the bounty of mother earth as a free gift. In reality, I imagine these sea plants are farmed. Nevertheless, they are full of wonderful minerals, and are highly nutritious.
This recipe is inspired by the Sea Plant Salad on Maangchi.com.
- 1 cup of dry sea weed: wakami, hajiki or kombu. (After soaking 3 ½ cups)
- 6 tbs of soy sauce (more or less depending on your taste)
- 1 tbs of sugar, or agave
- 1 tbs of minced garlic
- chopped green onion
- 4 or 5 tbs of vinegar
- sesame seeds optional
- Soak the sea weed in boiling water for at least an hour, until the sea weed is fully softened. Soak kombu longer. Drain and save the water for soup.
- Rinse in cold water. Gently squeeze sea weed to get rid of any excess water, and cut to the size that you like to eat.
- Put the sea weed in a big bowl and add the soy sauce, vinegar, minced garlic, sugar, and chopped green onion. Mix it up by hand.
- Sprinkle some sesame seeds on top. Enjoy!
Variation: cut up lettuce or cucumbers and put sea weed on top.
Children: Have them soak the vegetables, engage in discussion how they expand.
Community: Do a pot luck of different sea weed recipes. See my miso soup recipe next.