The Art of Sea Vegetables Harvesting the seaweed, preserving by drying and creating the perfectly balanced Hijiki Seaweed Salad.

Passport & Plate - Hijiki Seaweed Salad

JAPAN | Thursday, 5 Mar 2015 | Photo Gallery | Scholarship Entry

Ingredients 2 cups dried (or 3 cups fresh) Hijiki seaweed <can substitute Arame> 3 T soy sauce 3 T rice vinegar 2 T sesame oil 1 T sake 1 t honey ½ t red pepper flakes 1 cup shredded carrot ¼ cup thinly sliced green onions 2 t grated ginger 1 ... Read more >
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Tags: 2015 Passport & Plate: SRI LANKA