How To Make Seaweed Salad - Japanese Restaurant Style

[@TheCowEmporium]

That’s a stunning salad, Marc. I am going to look into growing those scallions here. I bought several bunches during my two week stay in Japan. Just bigger than a chive and yet just as delicate. Take care, Annette 🌺

[@NoRecipes]

Thanks Annette! They grow pretty fast and I think they might work indoors too(though I guess that could get stinky). I tried looking for seeds online in NA but it doesn’t look like that variety is available. It’s called bannounegi or sometimes konegi here.

[@kathcares]

Hi, Annette! I found these at True Leaf Market: www.trueleafmarket.com/products/onion-seeds-bunching-kyoto-kujo-negi They look very similar. I have shopped with this company for a few years now, and I'm very satisfied with their products. And they ship to CA🍁

[@TheCowEmporium]

@@kathcares thanks so much! 🌺🥰

[@NoRecipes]

​@@kathcares Thanks for the suggestion! Unfortunately Kujonegi is a thicker scallion. It's what I use when I want a scallion that looks like what's available in the US. It's still delicious though and worth planting.

[@kathcares]

@@NoRecipes I'm in no way an authority, but I found this information on oishiinipponproject.com/blogs/posts/what-is-negi-really "You might also see 万能ネギ・Ban’no Negi, or “all-purpose negi” used in place of Kujo or Leaf Negi in Japan, which is actually a regionally registered product name in Fukuoka. The name “Ban’no Negi” cannot be used unless it is approved by the residing Japanese Agricultural Association. These are actually young Kujo Negi."

[@deafmamajanesg2468]

Amazing straightforward recipe!! Can it be kept in fridge for 1 to 2 days for preparation of bento lunch?

[@NoRecipes]

Thanks! When packing food into bento I generally recommend using foods that are as fresh as possible as it will be spending an extended period of time unrefrigerated. Particularly when you're talking about uncooked foods like this.

[@_Lightning_Dog_]

Thanks, Marc! I love seaweed salad but have never made it. Seems straightforward enough. I’m growing perilla for the first time this year so super happy you’ve involved it with this 🌟 Interested in other ways to use it.

[@NoRecipes]

You’re welcome! What kind of perilla is it? It’s a relative of the mint/basil family so you can use it in similar ways. Mojitos, pesto, herb for salad, etc. in Japan it’s mainly cut into a chiffonade and used as garnish for things like cold noodles and small salads.

[@_Lightning_Dog_]

@@NoRecipes I do believe the ones going strong by me are Oba/green and Akajiso/red or purple. I commented on your fb post about the seaweed salad with a picture of them. Followup question: is there a difference between shisho and perilla? I’m not sure what the proper thing to call them is

[@hesherette]

this is seriously one of my favorite foods in the entire world!!! i can eat it every day. i buy giant bags of seaweed from a restaurant supply store + polish the bags off quickly all by myself lol. i will have to look for a cool dried seaweed mix to add some variety to my green seaweed mix! thanks marc!

[@NoRecipes]

It should be available online, or at Asian grocery stores.

[@tamarunitamaruni4724]

HI!!!! WHEN YOU BUY HUGE BAGS OF SEAWEED FROM RESTAURANT, ARE THEY FRESH!!??!❤❤❤ OR DRIED???

[@Mickcotton]

Hello Mark, thank you so much I just thought of something to add to the seaweed salad. It would be amazing to add four slices of blackened and seared Ahi tuna on top of that salad or Toro Seared salmon or even add crispy salmon skin on top of the seaweed salad or some thin slices of Wagyu beef Kobe beef just a thought even teriyaki chicken thin slices would be great. Cheers my brother aloha praying for all the people in Lahaina I am absolutely devastated all my favorite restaurants on front Street all the history are all gone. It’s just too much to comprehend. Please be safe and take care. Aloha from Los Angeles.❤

[@NoRecipes]

That’s a great idea! Turns a side dish into a meal! What’s happening in Maui is such a tragedy💔

[@Mickcotton]

❤Absolutely Amazing ❤️.

[@NoRecipes]

Thanks Mike!

[@Mickcotton]

@@NoRecipes Thank You So Much 😊❤️🙏. Sensei Mark.

[@Shirlzs2]

Hi Mark, I'm visiting Tokyo, Osaka, and Kyoto. I went to a few supermarkets in Tokyo but they're all very small. I've had a hard time finding dried seaweed that's NOT wakame.

[@NoRecipes]

There's a shop in Tsukiji Uogashi (maps.app.goo.gl/dBcDJKKQ3ZcAMQTh8) that has a fantastic selection of konbu and various dried seaweed. For Nori this is my favorite Nori shop in Tokyo: maps.app.goo.gl/ymdBcyiGUGmo5Kho8 the owner picks nori farms each year based on which ones had the best tasting crop. Hope that helps!

[@Shirlzs2]

Thank you for replying! Sorry Mark! The link isn't opening. It says invalid dynamic link. What is the name of the place?

[@NoRecipes]

@@Shirlzs2 The first place Tsukiji Uogashi, is a public market. It's in two buildings and there is a stall in one of them that has loads of dried goods (I can't remember the name). The nori place is called Numata Nori and it's near the Kappa Bashi kitchenware district (a fun area to browse if you're into cooking) near Asakusa.

[@adamfleischman8080]

Where did you buy the seaweed?

[@kathcares]

Asian grocery stores, or order some online. www.amazon.com/SeaSnax-SeaVegi-Seaweed-Salad-Mix/dp/B005SY32CQ?crid=3I2O8M3CHXA3C&keywords=seaweed+mix&qid=1691818320&sprefix=seaweed+mi%2Caps%2C264&sr=8-6&linkCode=ll1&tag=norecipes-20&linkId=cd184b8e65a307f610e186c939311049&language=en_US&ref_=as_li_ss_tl

[@NoRecipes]

I bought it in a supermarket here in Japan, but if you live in a country with Amazon you can buy it online: amzn.to/45lZcum

[@Maplecook]

Oh, new format today, eh?

[@NoRecipes]

Trying to see if a shorter video improves retention.

[@Maplecook]

@@NoRecipes Shorter stroke, higher revs!

[@kathcares]

Beautiful, Marc! I can't wait to make this. I really love the seaweed salad recipe you have on marcsrecipes.com. marcsrecipes.com/watermelon-radish-wakame-salad/ I'm sure this one is just as addictive!

[@NoRecipes]

Thanks Kathy! That's another great seaweed recipe!