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Culinary Japanese Seaweed

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Culinary Japanese Seaweed

Paul H | Nov 11, 2002 01:50 PM

A recent post (on the SF board) concerning Japanese stores and seaweed once again reminded me of all I don't know.

I like to make miso soup. One of the ingredients is dried seaweed. One bag I bought seemed full of seaweed flakes and worked fine. The next bag seemed full of seaweed sticks and takes some work with the chinese cleaver before I can use it.

Clearly I know nothing about Japanese seaweed, what different types there are, and what they are used for.

Would someone with more knowledge of this arcane subject care to step up and provide a primer?

Thanks.

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