GraffitiEC@xxxxxxx wanted to know what to do with sea vegetables.
Before the price of Hijiki went out of sight, I used to prepare it quite
often as follows:
1/2 c. crumbled dried hijiki or arame
2 c. water
2 T. tamari or soy sauce
1/4 c. rice vinegar (or cider vinegar or wine vinegar)
Soak hijiki in water for 20 minutes. Lift out with a slotted spoon and place
hijiki and one cup of settled soaking water into skillet. Add tamari and
vinegar and simmer covered for 15 minutes. Drain and cool.
Add marinated hijiki to steamed vegetables and brown rice.
(Not sure, but I would think dried seaweed would carry a long shelf life.)
Good luck!
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