Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

x Nori x Hijiki x Wakame x Kombu

NORI: 8x10" paper-thin sheets. Green if pre-toasted, purplish if
not. Also labeled 'dried laver'. Also available as confetti-like
ribbons. For making vegan nori rolls (sheets) or sprinkling on top of
soba noodles, etc. (ribbons). Nori can also be cut into squares and
toasted in a dry frying pan to eat as a snack. Yum. My parents used
to feed me this when I was a little kid.

HIJIKI: small 1/2-1" deep purplish-black strands. Expands to about
2" long flowerlike things when soaked. Strong tasting, good for
soups.

WAKAME: long 1/2" wide dark-green ribbons, expands to 1" wide when
soaked. Kind of slimy. Good in miso or in stir fries. Also sold as
1/4-1/2" thick rounds about 10" in diameter, with a rough surface.
This is just a more 'condensed' way of storing the stuff as far as I
can tell.

KOMBU: 8-10" wide, tough strips with a powdery white (salt) coating.
Used to flavor soup stocks, rice, etc. Can also be cut into squares
and eaten but I don't like it, it's really tough and crunchy even
when cooked for a long time. Maybe I just had a bad experience.

From: cgibas#wraightc3.life.uiuc.edu (Cynthia J. Gibas) Fatfree
Digest [Volume 9 Issue 36]. July 27, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A#Prodigy.com using MMCONV

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