The best place to find dulse seaweed is in the intertidal zone, the area of the shoreline alternately covered and exposed by the tides, although dulse also grows in deeper water.
Seaweed, dried
Dried seaweed is usually available in sheets. Keeps indefinitely on the shelf. Some seaweed sheets are more expensive because they are roasted and seasoned. These are used in Japanese cooking.
Sesame seed oil ...
seaweed noodles = seaweed threads = Chinese seaweed noodles Substitutes: bean threads (shorter and thicker) OR vermicelli ...
Seaweed sheets, dried - Also known as nori and laver. Find in Oriental markets and larger supermarkets.
Seca (seco) - [Spanish] dried.
Secos y asados - [Spanish] dried and roasted.
seaweed - Seaweed is also called sea wrack. It has been used, as food, for hundreds of years by people in northern Europe, especially in Japan. It is used to thicken soups and sauces, and in making sushi.
Nori Seaweed - Thin dry sheets of seaweed used in Japanese cooking. It is mainly used to wrap sushi and as garnish for other cold presentations.
...
Dried seaweed used for making dashi stock. Kombu, a dried rolled kelp, is used as a flavoring in Sushi Rice. Found in health food stores, Japanese or Korean markets.
Ketchup, Catsup: ...
Dried seaweed pressed into square sheets. Used for nori rolls, soups and Japanese cuisine.
Nougat
A chewy or hard confection made with honey or sugar, nuts, and sometimes chopped dried or candied fruit. White nougat is made with beaten egg white.
sansho, seaweed, chile, orange peel, poppy seeds, white sesame seeds, black sesame seeds
Spice Salt
sea salt, cumin seeds, black peppercorns, coriander seeds, cloves ...
A form of seaweed that has been dried to be used as a thickener in food. Traditionally used in Asia, it can be substituted for gelatin.
Wakame seaweed is extremely popular in Japan and is loved for it's subtle flavor and slightly chewy texture. It's usually sold dried but when reconstituted in water, swells up into bright green leaves.
wakame: Dried seaweed. Subtly sweet, thin, smooth, and chewy. Dried, it looks like black, curly shreds of confetti. When soaked in water, it multiplies in size into green wavy ribbons.
A dark, brown seaweed which, when dried, turns black. It has a wiry consistency and may be strong tasting. Hijiki is imported from Japan but also grows off the coast of Maine.
Hock ...
Thin layers of seaweed used in Japanese cooking, notably for wrapping sushi. It is available from selected supermarkets and Asian food stores.
O
Ocean trout roe ...
A redish-purple seaweed native to the North Atlantic, Northwest Pacific and Eastern European seas that grows in small thick clumps of fronds ranging in length from 1 inch to 6 inches.
Agar-Agar - seaweed used as a thickening agent, as is gelatin
Aiguillettes - thin strips of meat or fish.
...
search
A dried seaweed. Wakami is soaked in cold water before it is served. It is often served with cucumbers, miso, and vinegar. Also used in soups. Popular in Japanese cooking. Walnut ...
Shellfish with seaweed butter
By Niall McKenna
Starters & nibbles
Jersey Royal potatoes with caviar and crab mayonnaise, salad of wild garlic, herbs and lardons
By Nick Nairn ...
sheets of roasted seaweed used most often to wrap sushi (sticky rice topped with fish most often raw).
Advertisement: ...
Nori is an edible seaweed, dark green in colour and used in Japanese cooking for, among other things, wrapping sushi.
Normande ( la) ...
2 sheets nori (seaweed) (each about 8 inches square)
1 recipe Sushi Rice Filling ...
dashi (Jap.) Fish stock made of dried bonito and seaweed; used ex-
tensively in Japanese cooking.
dattero (It.) Date.
daube, en (Fr.) Meat, usually beef, slowly braised in red wine and ...
Agar-Agar Japanese gelatin made from dried seaweed. Agari The Japanese Sushi-bar term that refers to green tea. Agemono A term that refers to deep-fried or pan-fried foods. Aji Filleted and marinated Spanish horse mackerel.
Agar-agar Agar-agar is an extract of seaweed from the Indian and Pacific oceans. When disolved it sets to a jelly and can be used as an emulsifier in ice cream, desserts and soups. Agave A large plant from Mexico, with fleshy leaves.
Furikake: a flavoring accent of seaweed, salt, sesame
Harusame: cellophane noodles made from mung beans
Hijike: seaweed leaves used in soups and salads
Kamaboko: fish cake made from white fish ...
Sushi is similar but it is served with vinegared rice, and may also include nori seaweed, vegetables, and strips of cooked eggs similar to omelets. A common accompaniment to this is pickled ginger.
Satay - Also spelled sat and sateh.
A considerable quantity of well-rotted dung or of recent seaweed should be laid in the bottom of the trench, and another top-dressing of manure should be dug in preparatory to planting or sowing. The beds should be 3 ft. or 5 ft.
A clambake involves steaming clams, mussels, lobsters, corn and potatoes in seaweed under hot rocks all day. First used by New England’s Native Americans. An authentic clambake begins with a deep pit in which a fire has burned down to coals.
Jelly or Gelatin derived from seaweed. Strands of dried 'transparent' seaweed, that look like plastic raffia strings, are available packaged in small bundles.
Nori (-") is a Japanese term used to refer to edible varieties of seaweed in the various species of the red alga Porphyra, including most notably P. yezoensis and P. tenera. A few other algae are used as well, including some cyanobacteria.
Agar-Agar: Seaweed gelatin
a la king: a method of preparing meat, fish or poultry in a creamy seasoned sauce.
Alogbati: Malabar spinach
Alugbati or Alogbati: Red stemmed vine whose green leaves are used for cooking.
Wakame is a japanese seaweed with a mild flavor and chewy texture, it is often added to salads and Miso soup. Wakame is usually purchased in dried form and then reconstituted in water to yield nearly 4 times its dried volume.
agar: clear, colorless form of seaweed used as a thickener in recipes. Vegan substitute for gelatin.
agave nectar: a natural sweetener with a low glycemic index that is made from the wild agave plant; an excellent substitute for honey.
Nori
An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
Nougat
A sometimes chewy and sometimes hard sweet substance made from sugar, almonds or other nuts and honey.
Seafood is any sea animal or seaweed that is served as food or is suitable for eating, particularly seawater animals, such as fish and shellfish (including mollusks and crustaceans).
..... Click the link for more information.
Various types of seaweed are sometimes added for taste variations. Shichimi-togarashi is used as a seasoning in cooking and as a condiment on the table for soups, noodle dishes, tempura and many other Japanese dishes.
Although the taste-enhancing properties of ingredients such as soy and seaweed have long been known in the far east, it was only in 1908 that a Japanese scientist Dr Kikunae Ikeda discovered that the effect was caused by glutamic acid, ...
Items such as fat choy, a form of black seaweed, and ho see, dried oysters, signify wealth and happiness.
kanten.. gelatin derived from seaweed, used mostly in making desserts.
kappa-maki.. rolled sushi with a filling of rice and Japanese cucumbers.
katsuo-bushi.. dried bonito (used to make dashi).
A gelatinlike product of certain seaweeds, used for solidifying certain culture media, as a thickening agent for ice cream and other foods, as a substitute for gelatin, in adhesives, as an emulsifier, etc.
nori: Sheets of Japanese seaweed used in the making of sushi
Normande: Applied to dishes which contain apple or apple derivatives. Named after the French province Normandy which is famous for its apples ...
casse-pierre: edible seaweed
cassis: black currant, black currant liqueur
cassolette: dish presented in a casserole ...
Carrageenan - a gum extracted from the seaweed Irish Moss. It is used in ice cream and puddings as a stabilizer.
Catechins - a flavanoid found in tea.
A setting agent made from seaweed
Au Gratin
Baking or Grilling using cheese or breadcrumbs on a sauce base.
If available, you may also wish to keep the shellfish covered with seaweed. Never put live shellfish in an airtight container or fresh water, since they can suffocate and die. Some shells may open during storage. If so, tap them.
Nori sheets - Dried seaweed pressed into square sheets. Used for nori rolls, soups and Japanese cuisine.
O. Cooking Terms
Oeuf - Egg ...
Use a small sharp knife to scrape away barnacles and pull off the straggly seaweed-type 'beards' that may protrude from the shell-these are the mussels anchor threads. Use scissors if preferred. Rinse thoroughly several times under a cold tap.
carrageenan - A compound extracted from Irish moss (a type of seaweed) that is used in puddings, milk shakes and ice cream to stabilize and keep color and flavor even.
but offers quite a selection of specialty and Maine seafood: Seeger Black Forest Smoked Salmon, smoked white sturgeon loin, smoked trout fillets, Citrus Basil Smoked Salmon, Finnan Haddie, Ramsar Sturgeon Loins, Caspian Anchovie Fillets, Seaweeds, ...
As an alternative, the sushi may be placed on dried seaweed (nori [-", のり]) and then rolled up; thus, the cylindric rice bits famous in the West are obtained (maki sushi, maki zushi [-"鮨, -"寿司, まきず-].
Ingredients: dark sesame oil, fresh seaweed...
10 Reviews
Prep Time:20 mins ...
Best Seafood recipes - easy Seafood recipes - healthy Seafood recipes
Seafood refers to any sea animal (fish, molluscs, crustaceans) or plant (seaweeds) that is served as food.
Pages (1 of 4): 1 Next page »
1. Seafood Stew ...
Kinpira (Japanese: '平) is a Japanese cooking style that can be summarised as a technique of "saut and simmer". It is commonly used to cook root vegetables such as carrot, burdock and lotus root, seaweeds such as arame and hijiki and other ...
Clambake - An informal beachfront meal consisting of a variety of seafoods and other foods like, corn-on-the-cob, potatoes, etc. They are cooked on an open pit of hot rocks and seaweed that are covered with wet canvas.
There's a wide variety of sushi, but most include slices of raw fish placed on top of this rice. Another type includes vegetables enclosed in a sushi rice, then rolled in seaweed sheets (nori) and sliced.
Swede
US rutabaga ...
I was ill prepared for a cold main course since every dinner before that was served steaming hot. Sushi was, admittedly, wonderful and different. Raw salmon, raw tuna, cooked crab, avocado, seaweed, and rice was now'tasty. Bizarre.
A dried, squiggly black seaweed used in Japanese cooking. Usually rehydrated before using. High in calcium.
Hock
A British term for Rhine wines derived from the German wine town of Hochheim.
Hoisin sauce ...
 See also: Cooking, Vegetable, Water, Sauce, Rice
|
