Bring a Bounty of Sea Vegetables to YOUR Table
Resources and recipes for preparing three versitile sea vegetables: ARAMÉ, WAKAMÉ, and HIJIKI.
Cooking with ARAMÉ
Aramé is often listed as a substitute for hijiki in soy-braised nimono dishes. Like hijiki, aramé is dark brown and when sold as kizami or “cut” aramé, it is thread-like in appearance. But aramé is a type of kelp, while hijiki is an algae. Find out more about aramé and get a recipe for soy-stewing it, Tsukuda Ni-style. Download recipe and information on aramé.
Prepare WAKAMÉ dishes
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.
This recipe for Cucumber Wakamé Salad is refreshing on hot, humid days… while Ordinary Miso Soup is comforting in chilly weather. KANSHA (pg 147) has a recipe for Wakamé with Tart Ginger Dressing and WASHOKU has a recipe for Pork and Wakamé Dumplings (pg 260-261) and a Tosa Sea Salad (pg 216).
Make HIJIKI dishes
Serve this soy-simmered HIJIKI as a side to fish, chicken or eggs or toss it with sushi rice and used to stuff inari pouches (of fried tōfu). It is also terrific tossed with a creamy tōfu sauce and served as a side to almost any other dish.
If you want to make hijiki-stuffed inari-zushi, the recipe for fried tōfu pouches is here.
Additional recipes for hijiki can be found in KANSHA (pg 187 combined with sun-dried radish strips + pg 48 mixed with rice that is then made into toasted omusubi rice bundles) WASHOKU (pg 187).