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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