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Seaweed Salad (nori)

  • 10 grams aka-tosaka-nori seaweed
  • 10 grams ao-tosaka-nori seaweed
  • 10 grams ao-ogo-nori seaweed
  • 10 grams wakame seaweed
  • 4 tablespoons white sesame seeds
  • 4 tablespoons vinegar
  • 4 tablespoons dashi stock
  • 3 tablespoons sweet light miso
  • sugar

For salted seaweed, soak in cold water for 20 - 30 minutes to dliminate saltiness and drain. Cut into bite-sized pieces. Make sesame-vinegar-miso. Roast white sesame seeds and grind well in suribachi (Japanese grinding bowl). Add sweet light miso and grind more. Marinate in vinegar, sugar and dashi stock. Arrange seaweed colorfully. At the center of the plate, put sesame-vinegar-miso. Variations: Besides seaweed, carrot, cucumber and celery are good ingredients for this salad. Shallots and wine-vinegar also make a delicious dressing. Heat minced shallot with salad oil and add wine-vinegar.

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