Dulse is one of the many types of seaweed that has been used in Chinese cuisine for centuries. Seaweed is rich in minerals and vitamins and is as indispensable in Chinese cooking as parsley is in Slovenian cuisine.

Details

• Preparation Time: 0 minutes
• Cooking Time: 20 minutes
• Difficulty: 1
• Spiciness: 0
• Number of Servings: 4

Ingredients

• 50 g Seaweed, wakame, dried

• 3 spoons Oil, sesame

Steps

1. Place a pot of water on the stove and wait for it to boil. Meanwhile, inspect and clean the seaweed. Once the water boils, quickly dip the seaweed into the boiling water to soften it and remove excess salt. Use a slotted spoon to remove the seaweed from the water and transfer it to kitchen towels.

The origin of the first idea of onigiri, rice balls, is unknown. However, it is recorded in several books on Japanese history, where and how they were used. In ancient records, we find information that samurai prepared rice balls as a travel snack.

Details

• Preparation Time: 40 minutes
• Cooking Time: 20 minutes
• Difficulty: 2
• Spiciness: 0
• Number of Servings: 8

Ingredients

• 800 g Rice, white, short grain

• 1 l Water

Wakame seaweed is very healthy and its flavor is something special. In the Far East, it is often used to prepare various salads. It is also indispensable in miso soup.

Details

• Preparation Time: 40 minutes
• Cooking Time: 7 minutes
• Difficulty: 1
• Spiciness: 0
• Number of Servings: 4

Ingredients

• 20 g Seaweed, wakame, dried

• 3 spoons Vinegar, distilled

• 2 spoons Soy sauce, tamari

• 0.5 spoons Sugar, white

• 2 spoons Sesame seeds, dried

The basic dish with soba noodles is quite ceremonial in Japan, as each individual dips the noodles into their chosen sauce. The noodles are served on bamboo and sprinkled with nori seaweed. Around them are arranged bowls with various sauces and wasabi paste.

Details

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Difficulty: 2
• Spiciness: 1
• Number of Servings: 2

Ingredients

• 200 g Pasta, soba noodles

• 10 g Seaweed, wakame, dried