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Goma wakame, also known as seaweed salad, is a popular side dish at American and European sushi restaurants. Literally, it means "sesame seaweed", as sesame seeds are usually included in the recipe. In Korea, wakame is used to make a seaweed soup called miyeok-guk, in which wakame is stir-fried in sesame oil and boiled with meat broth. [22]
The method of seasoning seaweed with sesame oil was recorded in a cookbook in the 19th century of the Joseon dynasty, Siuijeonseo: "...spread sesame oil mixed with red pepper powder and sesame seeds. After that, sprinkle sesame seed or pine nut powder, then dry and roast it before serving". [18]
Seaweed is a possible vegan source of Vitamin B12. [19] The vitamin is obtained from symbiotic bacteria. [20] However, the Academy of Nutrition and Dietetics considers seaweed to be an unreliable source of Vitamin B12 for human nutrition. [21] Seaweed are used in multiple cuisines: seaweed wrapped sushi, maki; seaweed in soup, stew, hot pot
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Inspired by the flavors of pai huang gua, a Chinese cucumber salad that’s seasoned with rice vinegar, chili oil and soy sauce, this spicy, crunchy sesame cucumber salad recipe is everything we ...
Another item is sunomono (酢の物, "vinegar item"), which could be made with wakame seaweed, [54] or be something like a kōhaku namasu (紅白なます, "red white namasu") [55] made from thin toothpick slices of daikon and carrot.