day 377 – four kinds of seaweed from hokkaido
Posted: December 7, 2011 Filed under: Emmie Tsumura, information, obessesion Leave a comment1. “Kuki Wakame” – seaweed stems (top left)
– fantastic in salads with ume or ponzu dressing
2. “Tororo Kombu” – pickled, shredded kombu kelp (top right)
– used in soups, on udon or soba noodles, and rice
3. “Gagome Kombu” – brownish, very sticky kelp with fronds like basket mesh (bottom left)
– hailed locally as a super-food, high in anti-oxidants, eaten in soup, on rice
4. “Mekabu Kombu” – the thick, ruffled part near the root of the seaweed plant (bottom right)
– wild grown and hand-harvested, eaten in soup or in salads, on rice or noodles