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What are your favorite ways of including sea vegetables in your cooking?<br>
I have a bunch of dried kelp and hijiki that I use occasionally in miso soup/stirfries and salads but it has been taking me months to get through it. Sea vegetables don't seem to go with may of the things I make so am looking for more ideas.
 

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I use kelp for making broth (konbu dashi). and a hijiki / carrot salad.... and I put wakame in miso soup. I use all this stuff often but the bags seem to stay full for a long time....... if you want more ideas you could look in some japanese cookbooks or japanese cooking sites on the web......
 
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