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Cooking with Wakame
| Cooking with Wakame | Wakame Miso Soup | Lemon-Tahini Dressing | Land and Sea Vegetable Salad | Vinegared Land and Sea Vegetables |
Cooking with Hijiki / Arame
| Cooking with Hijiki / Arame | Arame w/ Fried Tofu | Hijiki w/ Dried Tofu | Hijiki Summer Salad |
| Cooking with Kanten | Apple-Berry Cooler | Apple-Sesame Custard |
Cooking with Kombu
| Cooking with Kombu | Hearty Baked Vegetables | Kombu Stock | Kombu Shoyu Pickles |
Cooking with Nori
| Cooking with Nori | Stuffed Nori Cones | Nori Maki |

The taste and texture of different varieties of wakame vary considerably. If you have been put off by the strong ocean flavor and relatively tough texture of one brand, look for a wild variety. You may be surprised at how mild and delicious wakame can be. Dried wakame is reconstituted by soaking in water for ten to fifteen minutes. Once soaked, remove the wakame, squeeze out the excess moisture, cut away any tough ribs, and slice the fronds. Wakame is especially good in soups and salads. It can also be added to stews and vegetable or bean dishes. Wakame is tender and should not be cooked for more than a few minutes.

A nutritious condiment can be made by toasting dried wakame (be careful - it burns easily) over a flame in a dry frying pan or in the oven. Once toasted, the wakame is crumbled or ground into a powder. Toasted sesame seeds may be added and ground with the toasted wakame. This condiment can be sprinkled over grains, tossed with cooked rice, or added as a seasoning to soups and salads.

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