INGREDIENTS

INSTRUCTIONS

x Nori x Hijiki x Wakame x Kombu  NORI: 8x10" paper-thin sheets.  Green
if pre-toasted, purplish if  not. Also labeled 'dried laver'.  Also
available as confetti-like  ribbons. For making vegan nori rolls
(sheets) or sprinkling on top of  soba noodles, etc. (ribbons).  Nori
can also be cut into squares and  toasted in a dry frying pan to eat as
a snack.  Yum.  My parents used  to feed me this when I was a little
kid.  HIJIKI: small 1/2-1" deep purplish-black strands.  Expands to
about  2" long flowerlike things when soaked.  Strong tasting, good for
soups.  WAKAME: long 1/2" wide dark-green ribbons, expands to 1" wide
when  soaked. Kind of slimy.  Good in miso or in stir fries.  Also sold
as  1/4-1/2" thick rounds about 10" in diameter, with a rough surface.
This is just a more 'condensed' way of storing the stuff as far as I
can tell.  KOMBU:  8-10" wide, tough strips with a powdery white (salt)
coating.  Used to flavor soup stocks, rice, etc.  Can also be cut into
squares  and eaten but I don't like it, it's really tough and crunchy
even  when cooked for a long time.  Maybe I just had a bad experience.
From:    cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas) Fatfree
Digest [Volume 9 Issue 36]. July 27, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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