Rinshin on December 11, 2021

Love seaweed. I try to eat different ones for health as well as taste. Kombu imparts incredible amount of umami to homemade vegetarian ponzu, sauces, etc. Mekabu from Okinawa is hardest to find outside of Japan and often eaten in small quantity with various flavored vinegars and seasoning. If available, I eat a small container as a snack daily. Mekabu has fucoidan (also can be found as supplement) which activates cells and helps boost the immune system and promotes Okinawans’ longetivity. This book uses all types of seaweed in cooking and very innovative.