Seaweed

Seaweed is not really in North American’s daily diet. Staying in Toronto
for many years, I started to miss some of my favorite food: seaweed is one
of them.

In China, kelp (large type of seaweed) is commonly used in the soup or
hotpot. When I was a child, my mom always makes sure that I eat enough
seaweed. She said it is healthy, but can’t really explain the scientific
reasons. If you are interested, to read more:
http://www.itmonline.org/arts/seaweed.htm
http://www.naturalnews.com/006586.html

It is amazing Japanese and Koreans find many ways of using seaweed in
daily diet. There are various types of seaweed, mainly Kombu (large
seaweed), Wakame (often in miso soup or as salads) and Nori (thin dried
seaweed sheets).
http://www.japan-guide.com/e/e2310.html

My favorite Wakame(generic name) is Kukikame (stem seaweed). Wakame salad
is easily found in Japanese restaurant in Toronto. However they never
specify what kind of Wakame they are serving ( I bet most of them have no
idea either). If I am lucky, I will get Kukikame, it is almost like thin
noodles with various green shades. (See Pic1)

I also love Japanese Aonoli (thin seaseed). My friend Saoli bought it for
me from one of Japanese store at Finch Ave (See Pic2). In Manpuku
restaurant (see last month’s blog) put Aonoli on top of octopus YaKi and I
really love the special flavor. I put little bit on rice as topping.