View allAll Photos Tagged seavegetables
Kingfish fillet marinated in oils (rice bran & sesame), lemon juice, soy sauce, Maggi, grated ginger, and a good squeeze of wasabe. Wrapped in 2 sheets of nori, sealed with Chinese cooking wine, and baked (covered) for ±15 minutes in a convection C1/ microwave @ 170°C. Topped with cilantro leaves.
Potato bits, steamed then sautéed in rice bran oil, sesame oil, with rehydrated wakame.
Served on a warmed plate.
shot with nikon d600 + nikkor 50mm 1.4 + godox ving v850 on 1/4 power in 120cm octobox to camera left + white reflector to camera right. subject on white laminex
I'm not in LOVE with this photo, but it'll do :)
My flash decided to be a piece of shit and I only got about 7 shots to choose from, out of about 40 that were taken...Thankfully I can be cute 1/7 of times :)
for filling:
fry mekabu sea vegetable until water and its stickiness disappear,and season with salt and lemon juice.
Cucumber and sea vegetable salad.
I have no idea what the sea vegetable's proper name is, sorry. There was a light vinegar dressing on top that brought you a floavor both delicate and refreshing! Although the sea vegetable may look rubbery, it wasn't. It wasn't chewy either. It was sort of slick and gelatinously crunchy. What a cool texture on your tongue!
Although it was a plate for the table, I think I ate over half the bowl myself!!!
Anyone out there know what the sea vegetable is called?
September 17, 2007
Lunch at a new restaurant in a suburb of Shanghai near my factory.
No one could tell me the name of it.
They know it as "the restaurant that just opened in that new hotel that serves the tasty food that isn't too greasy."
1. (Before &) After: Loose Tea Drawer, 2. #organized #kitchen #drawer #serveware #soupspoon #cheese #fondue #labels #ceramic #foodpick #fork #spoon #knife #cornonthecob #🍴 #🌽 # #, 3. Finally a drawer big enough to organize my chopsticks by color 🌈, 4. Partyware: plates, cups, napkins, straws, drink stirrers, 5. Cupcake Wrappers & Picks, 6. Misc. Baking, Placemats & Coloring Table Runners, 7. Cookie Cutters & Pastry Cutters, 8. Charcuterie & Kebobs Drawer, 9. Seasonal & Everyday Drawer, 10. Seasonal Drawer, 11. Lunch Drawer, 12. Seasonal Cookie Cutters & Pastry Cutters, 13. #perfectfit #repurposed #peanutbutter #jars as #spicejars #spicedrawer #1of3 #driedmushrooms #seaweed #seavegetables #driedchilies #driedpeppers The lids will get painted black & labeled. #organize #kitchen #drawer #offgriddreamhouse #🌶️, 14. Everyday Cookie Cutters, 15. Tea Drawer: Tins
shot with nikon d600 + nikkor 50mm + godox ving v850 on 1/4 power + 120cm octobox to camera left + reflector behind subject and to camera right
Julia made a rather Zen dinner with a simple konbu dashi, made with dried kelp, dried bonito shavings, and a dash of soya sauce.
Julia made a rather Zen dinner with a simple konbu dashi, made with dried kelp, dried bonito shavings, and a dash of soya sauce.
Recipe:
Cooked Pasta for 2
1/2 pound Crimi mushrooms, Sliced
4 Cloves garlic, thinly sliced
1 bunch scallions, slices, greens and all
5 tbsp sesame oil
1 tsp sesame seeds
3/4 cup sea vegetable
2 tsp tamari
Nanami Togarashi to taste
Heat Oil, add scallions, garlic, mushrooms, sesame seed, sea vegetable, tamari and stir fry- toss with pasta and season with the chili pepper.
Feeds 2, generously.
This composition is made with one kind of kelp, young and mature specimens. This seaweed does not belong to the Laminaria (kelp) family but to the Phyllariaceae family. Scientific name is Phyllariopsis purpurascens.
toast sandwich filled with fried wakame(boil,dust with starch and fry) and cucumber, topped with sauce made of miso,Japanese mayo,honey,mashed pickled plum and vinegar.
1. stir soy milk and flour in a pan over medium heat until mixture is well blended.
2. add tofu and boiled and cut up wakame to 1 and season with salt.
3. put 1 into a baking dish and top with natto and mekabu,and cover them with cheese.
4. bake 3 in toaster oven for about 8-10 min.
Stir fried vegies and soba noodles-broccoli, yellow cauliflower,red pepper,onion, peas seasoned with garlic, fresh ginger,touch of sugar. Sauced with cornstarch,water,shoyu.
Seaweed salad-a combination we sell in a vacuum bag-wakame ,kombu (kelp),dulse,agar in raw form. Rinse excess salt then drain. Toss with cubed cucumber,orange and a dressing of toasted sesame oil,rice vinegar,mirin just a touch of shoyu and lemon zest.While seaweed seems expensive you get a lot for your money and it gives a huge nutritonal payoff for very few calories-extremely high in minerals
Went to Lush to buy some Figs and Leaves after loving a sample I got. But who goes to lush and comes out with just one thing? :)
its sea vege!!!!!!!!!!!!!!! in the morning sun!!! today i ate SILKY tofu, spent a wee while at the old PC and it was also erika's birthday
served in an Elias Brothers Big Boy soup plate. Buffalo china mid '60s to '70s. Life is good!
Saute finely chopped, garlic,celery stalk and carrot. Add a couple bay leaves. Add washed small french lentils (don't need soaking but I usually do anyway). Saute for a minute. Add stock-I used vegie stock for this-homemade from vegie trim and frozen.I also often add a piece of kombu seaweed for flavor and tenderizing. It will often disolve in the cooking depending on how long you cook it. If it doesn't I take it out and chop chiffonade style then return. Bring up to a boil and simmer until lentils are tender. The french lentils will retain their shape more than the large brown ones. Season with salt & pepper and some chopped lovage or parsley. Garnish with yogurt and more herbs cut chiffonade . Perfect with small crostini toasts and a salad.
Jenny says, "I m surprised I love this dish.I feel eating salad when i eat it.Eat it with rice n fried pork.This s my lunch to day.Thx Maangchi sharing this so simple yummy recipe..
." yeah, looks great! The color of your chopsticks in this photo really goes with the color of miyeok julki! (sea plant stems)
The recipe:
Seesnax Classic seaweed snack review & giveaway at taraburner.com/reviews-giveaways/seasnax-review-giveaway.php
I sautéed an onion, garlic, and diced celery then added the soaked beans, a couple bay leaves, a square of dried kombu seaweed and a small sprig of fresh rosemary. I added a small (half) ham hock and covered with water. After bringing to a boil I cooked at a low heat for an hour or so, checking to be sure not too much liquid cooked away. I then added a diced carrot, some diced celery root, about 1/3 c. of barley, a quart of homemade veggie stock, about 2 T. of tomato paste and a bit of salt. I removed the meat from the hock and added it back. Again after bringing up to a boil I let it simmer at low for at least another hour (good time to take a walk!). I adjusted the seasoning-how much salt is up to you and whether you use the ham, added fresh black pepper and parsley. Serve with a nice crusty bread and a salad to follow. This soup would work well with pretty much any dried bean though some white limas might retain less of their shape.
Fresh Dulse (sea vegetable) at a market stall the City Market building in downtown Saint John, Bay of Fundy, Fundy Coastal Drive, Highway 1, New Brunswick, Canada. City Market was built between 1874 and 1876.
Interested in more New Brunswick pictures? Make sure to visit my main website: Pictures of the Canadian Province New Brunswick.
Interested in more New Brunswick pictures? Make sure to visit my main website: Pictures of the Canadian Province New Brunswick.
Ingredients
1. finely scrambled egg with mekabu sea vegetable seasoned with Japanese mustard and salt.
2. cooked rice(about 170g) added mixture of 1tbsp of vinegar and 1tsp(or less) of sugar.
mix 1 & 2.
I wouldn't be a good vegetarian or seaweed advocate without some down home organic sea vegetables in the cupboard. Yummy on popcorn, taters, salads...you name it. Tonight it is in my pesto!
You can see what else these wonderful folks have to offer at seaveg.com
Very easy!
Soak a small handful of wakame in cool water. When it is pliable squeeze and chop coarsely. Combine with sliced cucumber. Season with rice vinegar, mirin (sweet sake), salt and a dash of toasted sesame oil. Let sit for at least 20 minutes. I sprinkled with togaroshi- a peppery mixture. Roasted sesame seeds would work too. Cooked shrimp, octopus or tofu is a nice addition
A stew of chickpeas,carrots, green beans, and Italian sausage. The sauteed side greens are beet, left after I made pickled beets.
If using dry chickpeas soak overnight,bring to a boil in fresh water (1c beans to 3 c. water), simmer on medium heat until soft-1 to 2 hours. Check the water and add more if needed to avoid sticking-nothing worse than burnt beans! I like to add a square of kombu seaweed to tenderize and add flavor-it either dissolves or I cut it into julienne strips (thin) and add to wherever the beans are going. I don't salt beans until they are soft.If using canned beans add at the same point but you will need to add more liquid-water or veggie stock.
Saute chopped onion and a couple cloves of minced garlic in olive oil. Add the carrots, whatever herbs you use- I like a touch of coriander and 1 tsp kosher salt. Add the cooked chickpeas and cooking liquid. Bring to a boil-lower heat and let simmer at least 20 minutes. Slice the green beans on the diagonal then add to the stew. I like to add the green beans last so they cook but stay firm. If using the sausage- take one or two italian sausage, cut in half vertically then slice into rounds- I like to cut on the diagonal. Saute in a bit of oil 'til browned and then add to the stew to finish cooking.
Adjust the salt and add black pepper, Serve over cous cous or rice. This stew has infinite variations- use leeks in place of onions, add a couple of Anaheim peppers, summer or winter squash-summer add like the green beans, winter add with the carrots. Potatoes, sweet potatoes, cabbage,cauliflower, meat, no meat, tofu. Herbal variations can include lemon, thyme, rosemary, saffron or cinnamon.
Nigiri - small mound of pressed rice with ingredients (typically fish) laid over the top.
Gunkan-maki - literally, "battleship roll", a strip of nori is wrapped around a small pressed mound of rice. The rice forms the base of the ship, and the nori forms the sides, into which softer/looser ingredients can be placed. Fish eggs and natto are common fillings, but we used mashed sweet potato, and caramelized onions, among other things.