I love seaweed salad!

I really love seaweed salad.

It is normally served as side dish in Japanese or Korean restaurant. I really love the one served by a Korean restaurant that we go frequently in Chatswood.

Googled “seaweed” and found out that it is really a nutritious food:

Wakame fronds are green and have a subtly sweet flavour and slippery texture. The leaves should be cut into small pieces as they will expand during cooking.

Since long in Japan and now also in Europe, wakame is distributed either dried or salted, and used in soups (particularly miso soup), and salads (tofu salad), or often simply as a side dish to tofu and a salad vegetable like cucumber. These dishes are typically dressed with Japanese ingredients including soya sauce and vinegar/rice vinegar.

* In China, it is called qundaicai (裙带菜). Chinese production is concentrated around Dalian.
* In Korea, it is called miyeok (미역) and used in salads or soup.
* In French, it is called “fougère des mers”.

Wakame is a rich source of EPA, an ω-3 essential fatty acid. At over 400 mg/100 kcal or almost 1 mg/kJ, it has one of the higher nutrient:calorie ratios, and among the very highest for a vegetarian source. However, 100 grams of wakame is more than 44 tablespoons of dried wakame. The usual consumpton of wakame is closer to 1 or 2 tablespoons.[2] Wakame also has high levels of calcium, iodine, thiamine and niacin.
[Source: wikipedia]

The next task for me is to find out how can I make this yummy dish myself!