Sea Vegetables Fruits and Vegetables Cooking

Sea Vegetables Fruits and Vegetables Cooking

Sea Vegetables

Sea vegetables are edible plants, primarily seaweeds, that grow in or near the ocean. They have been harvested and eaten in Asian countries and other coastal areas for centuries. They have naturally high concentrations of nutrients, particularly minerals.

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See Also:

- Simple recipes using kombu, hijiki, arame, wakame, and nori.
- List of seaweeds, noting where they grown and how they're used, and links.
- List of seaweed types and their uses.
- Guide to harvesting in the Pacific Northwest with preparation notes.
- Collection of kelp and dulse soup and salad recipes.
- Nutrition, storage, and recipes for soup and toasted sea lettuce.
- Includes selection and storing, recipes, serving ideas, and nutritional analysis.
- Synonyms, equivalents, and substitutions.
- Includes preparation and recipes using hijiki, kombu, kanten, nori, and wakame.
- Nori tempura, sweet squash corn muffins, and vegetable cobbler.
- Recommendations for introducing the vegetables and simple recipes using arame, wakame, kombu, and nori.
- Recipes include sea lettuce seasoning, blanc mange and salad made with Irish moss, soup stock, and bread.
- Arame with sweet corn, baked wakame with onions, and hiziki with fried tofu recipes.

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