Wakame Seaweed & Cucumber Salad Recipe
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Date: 2020-05-17
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Comments and reviews: 10
James
After a couple of hours of research (I really want some seaweed salad, ok) I've learned of these terms regarding types of seaweed from Japan. I hope they help someone so they don't have to research as much. I put a next to ones that are synonyms. Fueru Wakame - shredded, leafy for leafy salads & miso; comes as crumbly, shriveled leaves Kuki Wakame - stems for stringy salads; apparently kuki means stem Hiyashi Wakame - bright stems for stringy salads; I think this is a higher grade of kuki wakame Mekabu - Wakame stems for stringy salads; apparently also synonymous with kuki Hijiki - dark for dark stringy salads; like kuki wakame but darker and firmer Nori - sheets for maki sushi, tamago nigiri, hand rolls, etc. obviously kombu - thick sheets for making dashi & rice seasoning; usually not eaten
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After a couple of hours of research (I really want some seaweed salad, ok) I've learned of these terms regarding types of seaweed from Japan. I hope they help someone so they don't have to research as much. I put a next to ones that are synonyms. Fueru Wakame - shredded, leafy for leafy salads & miso; comes as crumbly, shriveled leaves Kuki Wakame - stems for stringy salads; apparently kuki means stem Hiyashi Wakame - bright stems for stringy salads; I think this is a higher grade of kuki wakame Mekabu - Wakame stems for stringy salads; apparently also synonymous with kuki Hijiki - dark for dark stringy salads; like kuki wakame but darker and firmer Nori - sheets for maki sushi, tamago nigiri, hand rolls, etc. obviously kombu - thick sheets for making dashi & rice seasoning; usually not eaten
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Ace
I LOVE seaweed salad, and for years I've been trying to figure out how to make it at home, so THANK YOU! But the seaweed salad I find in most Japanese restaurants seems to have two or three types of seaweed, and I don't know what the others are (although I suspect one of them may be agar-agar that is not soaked. Also, there are usually hot pepper flakes in it, but no garlic (which is good, because I'm violently allergic to garlic. The seaweed is all cut into slivers, and so is the cucumber, which is underneath the seaweed, not mixed in. I must go to the Asian grocery, and/or Whole Foods, tomorrow, and buy some seaweed!
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I LOVE seaweed salad, and for years I've been trying to figure out how to make it at home, so THANK YOU! But the seaweed salad I find in most Japanese restaurants seems to have two or three types of seaweed, and I don't know what the others are (although I suspect one of them may be agar-agar that is not soaked. Also, there are usually hot pepper flakes in it, but no garlic (which is good, because I'm violently allergic to garlic. The seaweed is all cut into slivers, and so is the cucumber, which is underneath the seaweed, not mixed in. I must go to the Asian grocery, and/or Whole Foods, tomorrow, and buy some seaweed!
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G.E.
Beautiful salad. Thank you for posting. I especially love how you get to the point and don't bore us with unnecessary drivel. Clear, concise, and excellent. I would love to see the packaging of the seaweed however as it's difficult to find (1) and my Asian grocery store is so authentic they do not speak English (2) and it's difficult to communicate. A picture would be very helpful. But otherwise thank you for a great post.
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Beautiful salad. Thank you for posting. I especially love how you get to the point and don't bore us with unnecessary drivel. Clear, concise, and excellent. I would love to see the packaging of the seaweed however as it's difficult to find (1) and my Asian grocery store is so authentic they do not speak English (2) and it's difficult to communicate. A picture would be very helpful. But otherwise thank you for a great post.
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Busybee
All of your videos are amazing and seem to respect the authenticity of traditional recipes and ingredients! I have been waiting for a good seaweed salad recipe and it's finally here! I also really appreciate the links to buy the ingredients or equipment. I never knew of a Sharksin. Purchasing one will make my like easy! Thanks Chef Deveau and keep up the great videos.
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All of your videos are amazing and seem to respect the authenticity of traditional recipes and ingredients! I have been waiting for a good seaweed salad recipe and it's finally here! I also really appreciate the links to buy the ingredients or equipment. I never knew of a Sharksin. Purchasing one will make my like easy! Thanks Chef Deveau and keep up the great videos.
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Pamela
When I make a wakame salad I always use the water for making dashi. I figure that lots of the nutrients have gone into the water. What do you think? (I make a basic dashi with konbu where they always say not to boil the konbu so I thought that adding the wakame water would give a boost to the umami too. after that I add the katsuobushi flakes)
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When I make a wakame salad I always use the water for making dashi. I figure that lots of the nutrients have gone into the water. What do you think? (I make a basic dashi with konbu where they always say not to boil the konbu so I thought that adding the wakame water would give a boost to the umami too. after that I add the katsuobushi flakes)
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Amyah
Just saw this recipe. I love the taste and crunch of seaweed salad BUT. of course there is a but. I hate sweet in my food so. if I omit the sugar. do I have to replace it by something else or just omit sugar and enjoy it?
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Just saw this recipe. I love the taste and crunch of seaweed salad BUT. of course there is a but. I hate sweet in my food so. if I omit the sugar. do I have to replace it by something else or just omit sugar and enjoy it?
reply
stonedia
awesome video as always, thank you very much: -D when I buy dried wakame leafes there are two tipes: one to hydrate with COLD, and one to hydrate with HOT water. can you please tell me which one is better?
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awesome video as always, thank you very much: -D when I buy dried wakame leafes there are two tipes: one to hydrate with COLD, and one to hydrate with HOT water. can you please tell me which one is better?
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Daniel
Hi I m Daniel Tambing, Indonesia. I have many Abalone, Tobiko, Shark's fin, Seaweed, Sea cucumber, Octopus, Crab, Bird nest. Please contact Phone: 62 8211 4888 177/ WhattsApp: 62 896 8490 4616
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Hi I m Daniel Tambing, Indonesia. I have many Abalone, Tobiko, Shark's fin, Seaweed, Sea cucumber, Octopus, Crab, Bird nest. Please contact Phone: 62 8211 4888 177/ WhattsApp: 62 896 8490 4616
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Emily
I needed to triple the toasted sesame oil to get it to taste close to the usual sesame flavor in the seaweed salads and dressings I'm used to. I also added a little soy sauce.
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I needed to triple the toasted sesame oil to get it to taste close to the usual sesame flavor in the seaweed salads and dressings I'm used to. I also added a little soy sauce.
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Ayesha
I like ur videos even tho I don't make sushi but the only ones I do get are from tesco. I made u proud. Btw I'm always trying to work out ur accent Hi from London
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I like ur videos even tho I don't make sushi but the only ones I do get are from tesco. I made u proud. Btw I'm always trying to work out ur accent Hi from London
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