A lot of people in Western society are repulsed by seaweed. I really like it, but I have to be in the right mood. That's why I should never have used a full packet of the stuff. It starts out small, but when you put it in water it grows by about 2000%. I ended up with a huge bowl of the stuff left over, and now it's sitting in my fridge, mocking me.
I bought my seaweed when I was in Richmond, at the Chinese grocery, but you can find it in the Asian section of any supermarket. It needs to soak for quite a bit longer than it says on the package. Before using it, drain, rinse and drain again. I used sunflower seeds simply because I didn't have sesame seeds, and I'm trying not to shop, since moving day is approaching.
I say I'm moving, but really I'm just moving on. The vast bulk of my possessions have been in storage for the past 2 1/2 years, while I wander from place to place, not putting down roots. I suppose there is a part of me that is bothered by this, but so far it's only a small part. The day will come when I decide to unpack, but hopefully it won't be until after I've been to Japan to see how real seaweed salad is made.
Recipe:
Soak wakame seaweed in cold water for 2-4 hours. Drain and rinse, then slice in strips. Add some rice vinegar and a little sesame oil, minced garlic, and grated ginger. Before serving, sprinkle with sesame seeds or sunflower seeds.
I have to admit that I used powdered ginger, and it was fine, but not great. I found it was better after a couple of hours in the fridge. A lot of people add red pepper flakes for a little extra kick. It would kick me right out of my chair, so I left it out.
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