Seaweed
COCHAYUYO SEAWEED
WHAT IS IT? The cochayuyo seaweed is a brown seaweed like, for example, kombu. It is gelatinous and has a mild but intense flavour. Energetically it is quite yang, it moistens and tempers us. It is not well known in Europe because it is native to America and has been eaten for centuries in countries…
Read MoreNORI SEAWEED
WHAT IS NORI SEAWEED? Nori seaweed is made from seaweed of the sea lettuce family, which grows in temperate waters in different parts of the Mediterranean and the Pacific and Atlantic oceans. Nori seaweed is very fine and soft, and its flavour is intense. When we eat it, we notice its upward and outward energy,…
Read MoreNori condiment
INGREDIENTS: 2 sheets of nori seaweed 1 tbs. of j.c.m. 1 tsp. from shoyu or tamari 1 tbs. of roasted sesame seeds • 1 tbs. of chopped chives PREPARATION: Cut the nori leaves with their hands and place them in a small casserole dish. Add a bottom of water and soak 10 minutes.…
Read MoreWakame, cucumber and tangerine salad
INGREDIENTS: Seaweed wakame (soaked 10 min), cucumber (cut into thin slices, marinated with a pinch of salt in a vegetable press for 15 minutes) and tangerines (peeled and chopped into three pieces each), celery cut into 1 cm wide pieces and blanched for 1 minute in little salty water. Dressing: Apple concentrate, yuzu (or…
Read MoreDashi (kombu seaweed stock with shiitake mushrooms)
“Dashi” is a Japanese word used to refer to the basic stock used for many preparations, such as the famous miso soup. It is made with kombu seaweed and water, and there is a version with dried fish which is the most widely used in Japan. However, today we will be opting for a vegetarian…
Read MoreHiziki with carrots
INGREDIENTS: Hiziki seaweed (2 tbs. dry) 4 carrots 1 onion Apple concentrate Lemon Salt Shoyu PREPARATION: Soak the seaweed 5 min covered with water. Discard the soaking water. Brush with oil a thick bottom pot and add finely chopped onion and carrot. Start by sauteeing the vegetables with a pinch of salt and then add…
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