NORI: Available in dried, cellophane-like sheets. Generally roasted and ground, it makes a good dill-like garnish.
DULSE: deep purple in color, it’s salty and crispy – chip-like, it is often used with dips in place of potato chips.
WAKAME: Also called alaria, this is the long tapered frond you see waving in ocean currents. Wakame is often pickled (after boiling – it’s too tough raw!). Sliced Julienne-style, it’s excellent over rice.
SEA LETTUCE: Popular name for ulva, it is bright green and romaine-like in texture and appearance. With a flavor faintly reminiscent of the sea, it’s a great addition to land-veggie garden salads.
KOMBU: A brown, segmented leaf, it tastes like oysters and is used in powder form. With the ability to assist in digestion, it helps make other foods’ nutrients more assimilable.
Vol 9 Issue 3 Page 4
