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Entries tagged with 'seaweed'

One-Pot Wonders: Brown Rice Bowl With Wakame, Shrimp, and Sprouts

One-Pot Wonders Yasmin Fahr 2 comments

Light and delicious, this wakame-filled bowl of brown rice is topped with creamy avocado, crunchy sprouts, and tender shrimp for an easy one-pot meal. Finished with fresh lime juice and soy sauce, it makes for a fun and flavorful weeknight meal. More

Brown Rice Bowl With Wakame, Shrimp, and Sprouts

Serious Eats Yasmin Fahr Post a comment

Light and delicious, this wakame-filled bowl of brown rice is topped with creamy avocado, crunchy sprouts, and tender shrimp for an easy one-pot meal. Finished with fresh lime juice and soy sauce, it makes for a fun and flavorful weeknight meal. More

Taste Test: All the Flavors of SeaSnax

Taste Tests Carrie Vasios Mullins 8 comments

When you make sushi at home, do you steal and eat a sheet of plain nori for every roll that you complete? Do you wish that at restaurants they'd serve little stacks of seaweed to nibble on? I do, which is why I was drawn to Seasnax, a line of roasted seaweed snacks made with olive oil. More

One-Pot Wonders: Soba Noodles with Shrimp and Wakame

Yasmin Fahr Post a comment

A fifteen minute meal with buckwheat noodles, seaweed, and shrimp gets flavor from soy sauce, mirin, sesame oil, and sriracha. More

Seaweed Tartare from 'The French Market Cookbook'

Cook the Book Kate Williams 1 comment

Seaweed probably isn't the first thing you think of when you hear the word "tartare." Beef, tuna, and even salmon are obvious choices and "meaty" vegetarian stand-ins like beets or mushrooms pop up on restaurant menus now and again. But even though seaweed tartare sounds a bit strange, its salinity, chew, and intense umami fit perfectly within the tartare framework. More

Seaweed Tartare from 'The French Market Cookbook'

Serious Eats Kate Williams 1 comment

Seaweed probably isn't the first thing you think of when you hear the word "tartare." Beef, tuna, and even salmon are obvious choices and "meaty" vegetarian stand-ins like beets or mushrooms pop up on restaurant menus now and again. But even though seaweed tartare sounds a bit strange, its salinity, chew, and intense umami fit perfectly within the tartare framework. More

Meet Jen Lighty: The Seaweed Harvester Lady of Block Island, Rhode Island

Max Falkowitz 4 comments

When Jen Lighty began selling foraged seaweed on Block Island, Rhode Island, four years ago, "people were absolutely revolted." Seaweed has an image problem, and no matter how much nori-wrapped sushi Americans relish eating, the plant on its own was a tough sell. More

Video: A Day in the Life of a Seaweed Harvester in Maine

Daniel Klein 4 comments

Most of the seaweed we get these days is farmed. But way up in northern Maine, Larch Hanson, aka The Seaweed Man, is still harvesting it wild in its many varieties on the rugged coast. This video shares the essence of his way of life, the poetic nature of rising at dawn to cut seaweed. More

Natto Spring Rolls

Serious Eats Chichi Wang 1 comment

Imagine biting into a freshly fried spring roll, its shell breaking off in crispy, golden-brown shards to a piping-hot center of natto beans. The taste is still distinctly natto-esque, but with a kind of maturity and softness that is really pleasant. More

Seriously Asian: Seaweed

Seriously Asian Chichi Wang 7 comments

One of my favorite leafy greens isn't even a vegetable, in the typical sense of the term at least. It's harvested from the ocean rather than the ground—I'm talking about seaweed. More

Seaweed Salad

Serious Eats Chichi Wang Post a comment

Eat for Eight Bucks: Sesame Scallion Tofu

Serious Eats Robin Bellinger 7 comments

Mark Bittman calls this dish "Tofu Burgers, Asian-style," but since I can't really imagine these sesame scallion tofu patties on buns, I served them over rice with soy sauce. Even the tofu skeptics at dinner were fans. More

Grocery Ninja: Korean Roasted Seaweed, Kim

Wan Yan Ling 16 comments

The Grocery Ninja leaves no aisle unexplored, no jar unopened, no produce untasted. Creep along with her below, and read all her mission reports here. Editor's note: Ling will be taking a brief hiatus from Serious Eats for the next couple of months, but she assures us she'll be back in June. Kim on peg. You are looking at a sheet of Korean seaweed, held up by a mini binder clip, and pegged to an iPod cable. There is a very good reason why the seaweed is being "hung out to dry," but it has nothing to do with the recent drizzly weather. I wanted to show you guys how much flimsier and more translucent it is (compared to the... More

Old-School Miso Soup, Everything You Ever Wanted to Know

Serious Eats The Serious Eats Team 18 comments

During the three years I lived in Japan, I ate a lot of miso soup, but I never knew what it was. I just figured it was extracted from, you know, a miso plant, or maybe the miso bird, a Japanese relative of the chicken. Now the tables have turned. I've morphed into an obnoxious miso-soup purist. Watch me make it from scratch here. More

Sack Lunch: Mung Bean Noodles with Dulse and Crushed Peanuts

Serious Eats Robin Bellinger 1 comment

For a month or two now I have been searching for an Asian or Asian-y noodle dish that would make a nice lunch. A few candidates didn't pan out, and the one that did was a soup, which I know... More

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