Bounty of the Seas

Jul 11, 2021 | Recipes

Celebrating the Bounty of the Seas

The inhabitants of the Japanese archipelago have been consuming sea vegetables –KAISŌ 海藻 — for millennia. Early evidence of consumption of aramé, wakamé, and hijiki has been found in burial mounds dating back to the Jomon Period (c. 14,000–300 BCE) and reference to various marine plants appear in the Manyōshū, an eighth century anthology of poetry.

A wide variety of sea vegetables continue to be enjoyed today; kaisō remains an important part of the Japanese diet and its food culture.

ARAMÉ (Eisenia bicyclis) is a variety of kombu (kelp) though it looks like hijiki (Sargassum fusiforme) which is scientifically classified as an algae. On its own or in combination with other vegetables the most common way of preparing mineral-rich aramé is soy-stewing. DOWNLOAD the RECIPE. 

Calcium-rich WAKAMÉ (Undaria pinnatifida; a type of algae) finds its way into simmered dishes, soups and salads. Here is a primer on using fresh and/or dried wakamé: DOWNLOAD Anatomy of Wakamé.

Here is a basic recipe for soy-simmered HIJIKI. Serve it as a side to fish, chicken or eggs. DOWNLOAD the RECIPE.

More more recipes and reference materials visit the KCCC Project Bounty of the Seas.

Read my July 2021 newsletter, Celebrating the Sea

Cold Noodles Part Three: Hiyashi Chuka

Cold Noodles Part Three: Hiyashi Chuka

For centuries, the Japanese have adapted and adopted foods and food ways from many culinary traditions. Asia in general, and China in particular, has probably been the greatest source of “inspiration” over the years. In fact the highly popular Japanese summer noodle...

UMÉSHU Plum Wine

UMÉSHU Plum Wine

In Japan, early June is the time for UMÉ SHIGOTO (plum work), transforming the harvest of not-yet-fully-ripe fruit into a sweet liqueur (uméshu)  and/or sour, lip-puckering salt-cured uméboshi. If you are able to source green, not-fully-ripe Japanese umé plums it is...

Ocha-Zuké

Ocha-Zuké

Ocha-zuké, rice moistened with green tea broth, is Japanese comfort food at its most basic – a reliable stand-by that can be quickly assembled as hunger, or the mood, dictates. A delicious way to enjoy leftover rice, ocha-zuké is a favorite, late night snack of...

Colorful CARROTS

Colorful CARROTS

Beautiful & Nutritious The pigments that make these carrots so beautiful are also the key to their nutritional power. Orange carrots are especially rich in beta-carotene and vitamin A, both of which help to fight inflammation. Red carrots, like red tomatoes, are...

Explore

Archives