Recipe: Japanese Sea Vegetable Salad

 

Sea vegetables have long been treasured in Japan as tasty and nutritious foods. Clearspring Japanese Sea Vegetable Salad combines sea vegetables to make an authentic Japanese dish with varied colours, textures and flavours. Varieties such as Kelp, Wakame, Arame, Nori, Hijiki, and Dulse are commonly used in Japanese salads. The stems and branches of wakame, strands of agar-agar (gelatine-like sheets made from seaweed), and rice wine vinegar, rice syrup, toasted sesame seeds and soy sauce are also used to prepare the salad. Most seaweed salads are flavoured with sesame oil or sesame seeds.
Seaweed Salad

Ingredients

1 pack Clearspring sea vegetable salad
1 tbsp. Clearspring toasted sesame oil
2 tbsp. Clearspring brown rice vinegar
1 tbsp. Clearspring mirin
2 tbsp. Clearspring rice malt syrup
2 tbsp. Clearspring shoyu soya sauce
Sesame Seeds

Method

Soak the seaweed for 10 minutes. Put the drained seaweed in a mixing bowl. In a separate dish, mix the oil, vinegar, rice syrup and shoyu. Pour the dressing over the seaweed and mix well. Add some sesame seeds and chili flakes (optional).
This salad keeps really well and is an easy way to take something nutritious with you to work the next day, if you have any leftovers