After a couple of hours of research (I really want some seaweed salad, ok?) I've learned of these terms regarding types of seaweed from Japan. I hope they help someone so they don't have to research as much. I put a * next to ones that are synonyms. Fueru Wakame - shredded, leafy for leafy salads & miso; comes as crumbly, shriveled leaves *Kuki Wakame - stems for stringy salads; apparently "kuki" means "stem" *Hiyashi Wakame - bright stems for stringy salads; I think this is a higher grade of kuki wakame *Mekabu - Wakame stems for stringy salads; apparently also synonymous with kuki Hijiki - dark for dark stringy salads; like kuki wakame but darker and firmer Nori - sheets for maki sushi, tamago nigiri, hand rolls, etc. obviously kombu - thick sheets for making dashi & rice seasoning; usually not eaten
thank you so much. i am rehydrating my wakame right now and was baffled as to why it didn't look bright green and stringy like it does in restaurants. the package just says "wakame" but it's clear to me now that it is the leafy type. i need to screenshot your reply for future purchases.
@@questwings Glad I was some help. I learned since making this comment that they sell the seaweed salad most restaurants use at Asian food stores in the frozen section. All you have to do is thaw it and it's ready.
@@CortezEspartaco2 thank you for that bit of information. i will keep it in mind because i want to find a good asian grocery store anyway so that i can find more authentic items besides what is in my local regular grocery store.
I just did it - It's so delicious!! I didn't have the wakame stalks, so I substituted with 5 nori sheets and enough glass noodles to form the 30 grams tohether - and it worked perfectly!
what were the ingredients. the ones i tried in san diego at some 5 star restaurant was disgusting. you cant chew through it hardly. then i tried it on the east coast at a DC joint and it was equally as inedible. idk why anyone says this is good. i like my seaweed dried. not wet. am i missing something
All of your videos are amazing and seem to respect the authenticity of traditional recipes and ingredients! I have been waiting for a good seaweed salad recipe and it's finally here! I also really appreciate the links to buy the ingredients or equipment. I never knew of a Sharksin. Purchasing one will make my like easy!! Thanks Chef Deveau and keep up the great videos.
I *LOVE* seaweed salad, and for years I've been trying to figure out how to make it at home, so THANK YOU! But the seaweed salad I find in most Japanese restaurants seems to have two or three types of seaweed, and I don't know what the others are (although I suspect one of them may be agar-agar that is *not* soaked). Also, there are usually hot pepper flakes in it, but no garlic (which is good, because I'm violently allergic to garlic!). The seaweed is all cut into slivers, and so is the cucumber, which is underneath the seaweed, not mixed in. I must go to the Asian grocery, and/or Whole Foods, tomorrow, and buy some seaweed!
I have tried to find out the ingredients for the restaurant/frozen salad variety featured at the start of the video. Like you say, there seems to be a variety of seaweeds. There is also a crunchy element and it is bright green, which is unlike the dried/rehydrated Wakame. Chef Davy Devaux, do you know the ingredients in the restaurant salad? I understand it may be types of fresh seaweed that is unavailable in the US or UK. I would just love to know the ingredients and the process.
Thanks for sharing this lovely recipe as I am trying to get more iodine into my diet. This looks like a very tasty way to do it and I’m glad that you showed how to prepare the dried seaweed because you’re right the other stuff is too expensive. Have a great holiday weekend. Kindest regards,Ellen
Beautiful salad. Thank you for posting. I especially love how you get to the point and don't bore us with unnecessary drivel. Clear, concise, and excellent. I would love to see the packaging of the seaweed however as it's difficult to find (1) and my Asian grocery store is so authentic they do not speak English (2) and it's difficult to communicate. A picture would be very helpful. But otherwise thank you for a great post.
awesome video as always, thank you very much :-D when I buy dried wakame leafes there are two tipes: one to hydrate with COLD, and one to hydrate with HOT water. can you please tell me which one is better?
When I make a wakame salad I always use the water for making dashi. I figure that lots of the nutrients have gone into the water. What do you think? (I make a basic dashi with konbu where they always say not to boil the konbu so I thought that adding the wakame water would give a boost to the umami too... after that I add the katsuobushi flakes)
Pamela J Levene Great idea. I'll try this next time I make miso soup. It does seem like a waste to throw out the excess water, with all the nutrients it's absorbed.
Makes sense, yeah. When I make miso soup/other soups I always add in my fueru wakame dry so I dont need to throw out the water. I had the same thought process as I also make dashi with kombu.
I needed to triple the toasted sesame oil to get it to taste close to the usual sesame flavor in the seaweed salads and dressings I'm used to.. I also added a little soy sauce.
I like your RU-vid channel I think it is a great site I have learned a lot of recipes from it I have shared it with my Facebook friends I hope they enjoy it thank you and keep up the great work
Thank you so much Robert for enjoying my videos and sharing them with your friends! Really appreciate you doing so. Have you been cooking any of my recipes? If so how did they turn out?
yes I have made some of your recipes like your sushi seaweed dragon I made one for a party and some sushi rolls I have been looking for this recipe of seaweed for a long time when I saw it I went home and I made it and my wife enjoy it thank you for your recipes and I enjoyed watching your Channel thank you
I like ur videos even tho I don't make sushi but the only ones I do get are from tesco. I made u proud. Btw I'm always trying to work out ur accent Hi from London 🖒🖒🖒
Have a couple of videos that hit double digit millions of views, that helps to pump up the sub count, I just wish the channel was over 1 million subs that could be nice to say out loud +Eva S
Just saw this recipe... I love the taste and crunch of seaweed salad BUT... of course there is a but... I hate sweet in my food so... if I omit the sugar... do I have to replace it by something else or just omit sugar and enjoy it????
Anyone know what makes the seaweed a brighter green than the stuff shown towards the end of the video?(maybe a different type of wakame, or different seaweed?)
*Fish eat plastic. Search on google, ‘fish eat plastic’ and you’ll see. Sushi without fish tastes great, though. It would be great to see various ways to make such sushi on a channel*
The only Wakame I've been able to get is SOOO SLIMEY it's near mush... I have to eat it without the brief boil ... if I could just find the stems I'd be happy 😀👍
You can find them on Amazon but it is not cheap. I bought dry Wakame seaweed which is leafy. I am OK with it, what truly matters is to make a good, tasty sauce.
I just saw your comment on h3h3 about "making sandwiches naked" so i amjust kidding that you gotta show us something too to get as much views as those people who do cooking naked.
I would not use a grater or any product made from sharks. Most species are endangered, some critically. There are plenty of super fine graters and even garlic presses that will do the job.
also when it comes to garlic that was more like a bruise, if garlic rots it looks very different, frankly they more like dry out and completely turn brown rather than rot
