"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 03-10-2006, 01:22 AM   #1
Contest Winner
 
grumblebee's Avatar
 
Join Date: Feb 2006
Location: canada
Posts: 720
Question Sea Vegetables...?

Hey everyone... I have a few questions about sea vegetables.

I quite like using them but have only tried konbu, wakame and nori. I would like to try dulse and arame. I buy the konbu, wakame and nori from my asian market and they are readily available. I was wondering if the same could be said for dulse and arame? Since I havent ever looked for them I dont know how easily they are to get. Would this be the kind of thing that most asian markets would carry? (with all their other sea veggies)

Also, is wakame the same as alaria or are they different? What about hijiki and arame? (I have heard these can be used interchangably... true?)

Any help is certainly appreciated! Thanks!

__________________

__________________
~passionate pescetarian~
grumblebee is offline   Reply With Quote
Old 03-10-2006, 01:31 AM   #2
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,308
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
I really don't have any answers for you Grumblebee... but hold on
one of our experts will be here soon to help you out.
__________________

__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 03-10-2006, 04:04 AM   #3
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
According to this site, it says that wakame and alaria are related. Probably the main difference is that alaria comes from the Atlantic Ocean and wakame comes from the Pacific. I've never heard of alaria so that's just my best guess.

http://www.truestarhealth.com/Notes/1990006.html

Hijiki and Arame are interchangeable for the most part. My scallop post under the "Today's Menu" thread has a dressing that you can use for either one. You can simplify that recipe or look for simplier ones on the net as well.

As far as availability, I'm not sure because I'm not too familiar with your part of Canada. I've only been to British Columbia which has a high Asian population. The other cities which I've lived in (Los Angeles, Honolulu, Portland, Seattle) have large Asian populations as well which makes finding such ingredients fairly easy.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 03-10-2006, 06:56 AM   #4
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,548
Here's a tried-and-true rice salad that uses hijiki which I posted a few months back. We have a great local Japanese grocery store chain (Uwajimaya) which carries some amazing and very interesting things, including a huge array of sea vegetables. There are some in the frozen section as well as tons of dried varieties. I'd think that any store which carries the three that you're familiar with would carry others as well. =)

Quote:
This one is simple and great! I use my rice cooker to make the rice instead of the stovetop method. You can eat it chilled as well, but I like my warm or at room temp best.

Hijiki Rice Salad


1-ounce dried hijiki (scant 1 cup)
2 1/4 c water
3/4 t salt
1 c uncooked long-grain rice
2 T toasted sesame seeds
4 scallions, minced
1 1/2 c snow peas, cut into thin julienne strips
1 small carrot, minced
1 t grated fresh ginger
1/4 rice vinegar
2 t sugar
2 T canola or corn oil
fresh-ground pepper to taste

Soak the hijiki in cool water for 1 hour, then drain it

Bring the water and 1/2 t salt to a boil in a medium saucepan. Add the rice. Turn the heat to low and cover the pan. Simmer the rice for 20 minutes.

While the rice simmers, cook the hijiki: In a saucepan, cover the hijiki generously with water. Simmer it over medium-low heat for about 15-20 minutes, or until the hijiki is tender. Drain the hijiki and rinse it in cold water.

Toast the sesame seeds in a small, dry skillet over medium heat, shaking the pan periodically, until they brown lightly and smell good. Transfer the seeds to a small plate to cool.

Combine the scallions, snow peas and carrot in a large bowl. In a smaller bowl, combine the sugar, ginger, vinegar, sugar and oil.

Add the warm cooked rice to the vegetables. Add the cool hijiki and the vinaigrette, too. Toss well. Add the sesame seeds, the remaining 1/4 t salt and the pepper and toss again. Serve the salad warm, or chill it for 1 hour first.


Z

Z
__________________
Zereh is offline   Reply With Quote
Old 03-10-2006, 04:33 PM   #5
Contest Winner
 
grumblebee's Avatar
 
Join Date: Feb 2006
Location: canada
Posts: 720
Thanks ironchef and zereh. I'm going to have to do a bit of hunting. Zereh, you think I could find some of them in the frozen section? I'll have to look... I was going to just look around the dehydrated stuff. The recipe looks great... copying and pasting that one for sure! I love asian flavours and foods... yum.
__________________
~passionate pescetarian~
grumblebee is offline   Reply With Quote
Old 03-10-2006, 06:56 PM   #6
Executive Chef
 
kimbaby's Avatar
 
Join Date: Jan 2006
Location: Sunny Florida
Posts: 2,773
Send a message via MSN to kimbaby Send a message via Yahoo to kimbaby
never ever heard of any of this but I am very intrigued tell me more...
__________________
LEO'S WEBSITE:
http://www.leomw.zoomshare.com/
kimbaby is offline   Reply With Quote
Old 03-10-2006, 08:25 PM   #7
Sous Chef
 
subfuscpersona's Avatar
 
Join Date: Aug 2004
Posts: 562
hi grumblebee-

I would think an asian market would carry dulse, arame and/or hijiki (I've also seen it spelled "hiziki").

In my location, I've found Asian markets to be excellent and *inexpensive* sources of dried seaweed. Some of these seaweeds are also carried in health food stores at *much higher* prices.

Also, I've found that dried shitake mushrooms are much cheaper when purchased from an Asian market.

One problem with shopping at an Asian market is that there may be no English translation of the type of seaweed on the package. (I had this problem when shopping for seaweed at a Korean market but I had a lengthy - and language challenged - conversation with the store manager and ultimately I purchased a number of types of seaweed, all of which I found to be delicious and a few I was actually able to recognize once they were rehydrated.)

Seaweed is an excellent source of minerals. I use different varieties a lot, not only in Asian style dishes but in dishes from other cuisines. For example, sometimes I add kombu or shitake mushrooms to polenta. I often add kombu when cooking beans. Sometimes I add seaweed to a rice dish.

If you have a small electric coffee mill, you can use it to powder dried seaweed and then use it as you might use a spice or any other dried seasoning.

Best of luck in your exploration of seaweed.
__________________
subfuscpersona is offline   Reply With Quote
Old 03-11-2006, 09:09 AM   #8
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,765
go here: www.seaveg.com for some good info.

i love all kinds of seaweed, including nori, laver, and dulse.

dulse is "produced" in ireland, so you might find it in an irish/uk type shop.
when my dad was a kid, on summer vacations in donegal and mayo he used to pick it in low tide, and put it on wooden drying racks to dehydrate it.

a buddy in belfast sends me packages of maroon colored dulse every now and then. i relish the salty little weeds.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:32 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.