I keep finding recipes with seaweed ingredients, but I don’t even know what these look like or are called in North America, never mind here: the names seem to be mostly from Japanese. Can anyone help with Chinese names, or where they can be typically purchased? (The list is from Moosewood Restaurant Cooking for Health, although I’ve also run across many of these in Bittman’s How to Cook Everything Vegetarian: ah, the fun that comes with being the primary cook when the spouse goes vegetarian!)
[ul]Wakame
Kombu/ konbu/ laminaria (a type of kelp)
Nori
Hijiki: “a black seaweed with more texture than other seaweeds … comes in two forms: regular hijiki, which is twig-like in dried form, and me hijiki, small buds of hijiki that look like black tea”
Dulse: “grows in smooth, hand-shaped fronds, and you can buy it dried whole or in flakes”
Arame: “a species of kelp”
Alaria
Agar seaweed[/ul]
Mmm. Delicious twigs in dried form. :lick: