Hijiki and Arame are both dark brown sea vegetables and can be used in similar ways. They look like shoe laces. The flavour and texture is the main difference between the 2. Hijiki, which means “ Bearer of Wealth and Beauty” is thicker and coarser than arame. It has a more pronounced ocean flavour. Arame […]
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Agar
Agar is a vegetarian source of gelatin made from seaweed. It is sold as flakes, powder, and in bars or sticks. It is colourless, odorless and tasteless. It dissolves best in hot liquids and gels faster with refrigeration. I use it in desserts, puddings, aspics, salads and fillings.
Wakame
Wakame is a dark green sea vegetable. To reconstitute, soak it until soft, usually 15 minutes. Drain saving the soaking water for soup. Wakame will swell to about 5 times its dry size. After soaking, cut out the central rib. Chop the rib very fine and cut the soft part of the leaf into bite […]
Nori
Nori (aka laver) is a sea vegetable that has been dried and pressed into sheets. It is used to wrap rice balls or as the exterior covering of sushi rolls (Japanese raw fish rolls). High quality nori sheets are greenish-black in colour. Nori is often crumbled or cut into strips and used as a garnish. […]
Kombu
Kombu is an essential ingredient in the making of Japanese soup stock called Dashi. A strip of kombu cooked with water releases glutamic acid and mineral salts which contribute a lot of flavour to your stock. Do not wipe away the white powdery coating. It is sold dried in flat sheets or in strips. I […]
Nettie Cronish
Nettie Cronish is a natural and organic foods chef, culinary instructor and cookbook writer. Her latest book, co-authored with Pat Crocker, is Everyday Flexitarian.
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