Sea vegetables-Why the Okinawa people have the longest healthiest lives!

SEA VEGETABLES

Sea vegetables are the greatest food source of nutrition and minerals.

WAKAME –The Women’s Seaweed

Graceful, green fronds with a subtly sweet flavor and slippery texture.  Expands quite a bit, so cut it in small pieces.  High in calcium, thiamine, niacin, and Vitamin B12.  Traditionally used in Oriental medicine to purify the blood, strengthen intestines, skin and hair.  Beneficial for the reproductive organs, and to help regulate women’s cycles.

KOMBU- The Great Enhancer

Mellow flavoured, broad green frond, expands greatly when soaked.  Contains glutamic acid—a food tenderizer and flavor-enhancer.  Softens beans and makes them more digestable.  Sweetens root vegetables in stews, so they melt in your mouth.  For “al dente” kombu, cook ½ hour to 45 minutes, then slice into bite size pieces or julienne strips.  Or, cook it for 1-1/2 hours in a pot of beans, stir the pot and the kombu will dissolve and disappear.

HIJIKI-The Strong One

Striking black strands, with a firm texture and uniquely strong flavor.  Richest of all the seaweeds in calcium and iron—a good choice when you need to be able to stand up under pressure.  Known in Japan as “the bearer of wealth and beauty, hijiki is traditionally used to strengthen the bones, revitalize skin and hair.  Also builds strong intestines.

ARAME-The Artist’s Choice

Delicate brown-black strands with a mild, semi-sweet flavor, and firm, pleasing texture.  High in both calcium and iron.  Surprisingly artful when combined with other foods—try adding ¼ cup to a batch of cornmeal muffin batter, or a pot of split pea soup or adzuki bean salad.  Also delicious and attractive cooked together with buckwheat and onions as a pilaf.   What else could you use it?  If you are looking for a Quick Fix:  Using Arame in a stir fry.  Soak for 5 – minutes and add towards the end of your stir fry cooking.  Add a small amount of tamari (wheat free soya sauce) as you add Arame to stir fry.