The final installment will feature a salad that uses a “dried food of the sea,” wakame seaweed. In Japan, a nation surrounded by the sea, seaweed has been part of the diet since ancient times.

Wakame is possibly the most consumed seaweed as food in the world. It's very popular in China, Japan, and other Asian countries, and it's also starting to make its way into the daily cooking of ...

A Shinto shrine in Japan's western prefecture of Fukuoka has held a traditional ritual of collecting seaweed from the ocean and offering it before an altar to pray for navigational safety and a large ...

2. Cut the wakame seaweed into 4 to 5cm squares and parboil. 3. To make the dashi stock, simmer the kombu over medium heat for 10 minutes. Add some water and katsuobushi. Maintain a gentle boil ...