[jazzmegirl]

Hi. I hate sea vegetables, but, I hear they're really good for you. When I soak them, they just get all slimey, and, I can't imagine eating them that way. The only thing I've done is use the stalks when cooking beans. Anyone have any other ideas?

[nelie]

Nori rolls? Like sushi rolls?

[zenor77]

I've used kombu when cooking rice. You can also use kombu to make dashi broth. Since you just use the broth there is no slime factor, although I don't find kombu to be slimy after hydration.

The more I think about it the more I think you should try different kinds. Some can be slimy, but others aren't. Dulce flakes are usually sprinkled on food dry. Nori flakes can be used this way as well. I like to eat rice with squares of Nori and my fingers (by picking up rice with 2"x2" squares.)

Do you like the seaweed salad that is typically served in Japanese restaurants? I've never been able to figure out how to make it, but our local Asian market carries a brand that doesn't contain MSG. I love the stuff and have some in my freezer most of the time.

[nelie]

I bought some kombu yesterday and I'm making rice today so I'm going to try that

Last night, I made a tofu stirfry (much props to my new nonstick (not teflon! yay!) skillet with cubed tofu, diced leeks, arame (soaked first), a bit of soy sauce, a bit of toasted sesame seed oil and some diced bok choy. It was really good.

[nakedmango]

I make this chickpea salad (a tuna-type salad) a lot, but I haven't made it with the sea vegetable (hijiki) yet, because I can't find it. But you could probably use any sea vegetable--nori flakes would be dlicious too. It's yummy! http://wegottaeat.com/Jess/recipe/ch...alad-sammiches

[nelie]

nakedmango - arame is a good substitute for hijiki. I've seen hijiki in the stores but it is too expensive for me to justify.

[nakedmango]

Thanks Nelie--I bought arame last weekend but didn't actually include in my batch of chickpea salad. I'll give it a shot!

[jazzmegirl]

Thanks. I'll have to try the flakes, and I love sushi.