I'm a nutritionist from Nara, Japan, and seaweed is one of the most nostalgic foods for me. Ever since I was small, I've ...

The final installment will feature a salad that uses a “dried food of the sea,” wakame seaweed. In Japan, a nation surrounded by the sea, seaweed has been part of the diet since ancient times.

Wakame seaweed salad is a staple of Japanese cuisine that has become a health ally for many outside the country, with its health benefits becoming well-known in the modern age of globalised food ...

half a cup of dried wakame seaweed, two to three cups mixed vegetables, some carrot peels, celery tops and/or leeks, bay leaves, one tablespoon black peppercorns, one tablespoon ground turmeric ...

2. Cut the wakame seaweed into 4 to 5cm squares and parboil. 3. To make the dashi stock, simmer the kombu over medium heat for 10 minutes. Add some water and katsuobushi. Maintain a gentle boil ...