View this post on Instagram

A post shared by Bento Asian Food Bar (@bento_uk)

Ingredients:

• 1 cup dried wakame seaweed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey or sugar (optional)
• 1 teaspoon grated fresh ginger
• 1 tablespoon sesame seeds (toasted for enhanced flavor)
• Sliced cucumbers or carrots (optional, for added crunch)

View this post on Instagram

A post shared by JFC International • Nishiki (@jfcinternational)

Instructions

1. Begin by soaking the dried wakame in a bowl of water for around 10-15 minutes until it softens. Drain and rinse it thoroughly to remove excess salt.
2. In a separate mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey (or sugar), and grated ginger. Adjust the sweetness and acidity to your taste.
3. Once the wakame is ready, gently squeeze out any excess water. Cut the rehydrated wakame into smaller, bite-sized pieces if necessary. Toss it in the prepared dressing, ensuring it’s evenly coated.
4. For added texture and color, toss in sliced cucumbers or carrots. Sprinkle toasted sesame seeds over the salad for an extra burst of flavor.
5. Refrigerate the salad for at least 30 minutes before serving. This will help the flavors meld together. Enjoy!

View this post on Instagram

A post shared by 𝗧𝗮𝘁𝗶 | 𝗙𝗼𝗼𝗱 & 𝘁𝗿𝗮𝘃𝗲𝗹 (@tativegancooking)

The post Wakame Salad Is The Perfect Snack And Here’s How To Make It appeared first on falafelandcaviar.com.

Seaweed is loaded with nutrients, including tons of fiber, so learn about the most common types of seaweed eaten in the Western world and how you can use them in your cooking!

Kombu

A type of kelp, kombu usually comes dried in squares. The way to use it is to first take a slightly damp cloth and wipe it off. Then, you can use it to make traditional Japanese stock called dashi, which is the base of some great soups like ramen!

Kombu is also full of enzymes that help us break down food and doesn’t have a strong flavor at all, so throw it into stews, beans, and any other cooked foods to help you digest it better.

Nori

This type of seaweed is actually a pressed version of a red algae. Nori is most known for being used to wrap sushi, but also can be found in ramen, miso, and other Asian soups!

Wakame

You might recognize this type of seaweed from a salad with the same name. When you buy it, it has already been salted and dried, so you just need to rehydrate it and watch it expand! Use it in soups and salads for a different kind of texture and mild flavor.

The post There are So Many Types of Seaweed to Choose From! appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Bento Asian Food Bar (@bento_uk)

Ingredients:

• 1 cup dried wakame seaweed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey or sugar (optional)
• 1 teaspoon grated fresh ginger
• 1 tablespoon sesame seeds (toasted for enhanced flavor)
• Sliced cucumbers or carrots (optional, for added crunch)

View this post on Instagram

A post shared by JFC International • Nishiki (@jfcinternational)

Instructions

1. Begin by soaking the dried wakame in a bowl of water for around 10-15 minutes until it softens. Drain and rinse it thoroughly to remove excess salt.
2. In a separate mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey (or sugar), and grated ginger. Adjust the sweetness and acidity to your taste.
3. Once the wakame is ready, gently squeeze out any excess water. Cut the rehydrated wakame into smaller, bite-sized pieces if necessary. Toss it in the prepared dressing, ensuring it’s evenly coated.
4. For added texture and color, toss in sliced cucumbers or carrots. Sprinkle toasted sesame seeds over the salad for an extra burst of flavor.
5. Refrigerate the salad for at least 30 minutes before serving. This will help the flavors meld together. Enjoy!

View this post on Instagram

A post shared by 𝗧𝗮𝘁𝗶 | 𝗙𝗼𝗼𝗱 & 𝘁𝗿𝗮𝘃𝗲𝗹 (@tativegancooking)

The post Wakame Salad Is The Perfect Snack And Here’s How To Make It appeared first on falafelandcaviar.com.

Seaweed is loaded with nutrients, including tons of fiber, so learn about the most common types of seaweed eaten in the Western world and how you can use them in your cooking!

Kombu

A type of kelp, kombu usually comes dried in squares. The way to use it is to first take a slightly damp cloth and wipe it off. Then, you can use it to make traditional Japanese stock called dashi, which is the base of some great soups like ramen!

Kombu is also full of enzymes that help us break down food and doesn’t have a strong flavor at all, so throw it into stews, beans, and any other cooked foods to help you digest it better.

Nori

This type of seaweed is actually a pressed version of a red algae. Nori is most known for being used to wrap sushi, but also can be found in ramen, miso, and other Asian soups!

Wakame

You might recognize this type of seaweed from a salad with the same name. When you buy it, it has already been salted and dried, so you just need to rehydrate it and watch it expand! Use it in soups and salads for a different kind of texture and mild flavor.

The post There are So Many Types of Seaweed to Choose From! appeared first on falafelandcaviar.com.