Eating prepared seaweed salad is, unfortunately, “so often like eating sweetened strands of plastic,” says tatamagouche. What makes seaweed salad great? It’s a balance of flavors, and the right texture. “It’s gotta be just the right balance of sour (rice vinegar), sweet (sugar) and salty (dashi),” says soypower. “To me, it has to have a good mix of different kinds of seaweed, plenty of sesame seeds, the bite of chili pepper, and that great saltiness you get with good seaweed,” says kubasd. “And it must be tender.”

“Good seaweed salad needs to have sweet and savory, and have a nice smokiness from the sesame oil and seeds,” says ipsedixit. “And the seaweed needs to be a bit chewy, but soft and never rubbery.” ipsedixit’s recipe includes garlic, chile flakes, sesame oil, rice wine vinegar, soy sauce, and sugar. The seaweed is marinated overnight and garnished with toasted sesame seeds just before eating.

Board Link: Define really good seaweed salad.

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