It sure looks like wakame (undaria pinnatifida) to me, which you should be able to find either the dried seaweed or the already prepared salad in any Japanese grocery store.  Most likely, both will also be available in Chinese markets, as well.  Most of the time I see them selling the already prepared salad fresh, but I've also seen it being sold frozen (so check the frozen foods sections while you're there)If you cannot find pre-prepared seaweed salad at the market, you'll have little other choice but to make your own.This is what wakame 'stems' look like in a dried form.  After soaking in water, they'll rehydrate and look like the picture below.It is typically a darker green than the one in your picture.  They sometimes add green food coloring to get that artificial green color you are seeing in the seaweed salads, like the one pictured.Wakame Salad Recipe:50 g dried wakame seaweed4TB rice wine vinegar2 TB sesame oil1 TB honeyjuice of ½ lemon2 tsp soy sauce1 tsp dried chili¼ c sesame seedsRehydrate the wakame seaweed as per package instructions.

In a small bowl, combine the remaining ingredients and mix well. Once the seaweed has been reconstituted, toss with dressing and let sit at least 30 minutes before serving. Will keep up to a week in the refrigerator.Well, seaweed is a generic term for a variety of sea plants, found across the globe. And are mostly used in Asian (Japanese, Korean, Chinese.. cuisines)..Kaiso means mixed seaweed..Goma means sesame seed.. which can be used to garnish the seaweed salad..yo sushi dubai takeaway menuYou can find seaweeds at amazon or other online store or at Asian Super Markets. how to roll sushi franchiseSeaweed salad garnished with goma I hope people find this helpful..gry online gotowanie sushi

They are soft stems of seaweed called Wakame in Japanese, Miyeok Joolgi in Korean. You can easily buy them at Korean supermarkets in New Malden in Surrey. They come in fresh ones with salt (to prevent from going bad) or dried form. I sell dried mixed seaweeds salad  (Mother of pearl gift, Jewellery box, organic face mask sheet) which contains miyeok joolgi but if you are looking for the seaweed in the photo, it's best to go to Korean supermarket. yo sushi menu westfieldIt's common dish we can see our dinner table at home, inexpensive and nutritious food.order sushi dohaThe act of rolling sushi is far more art than science. sushi grade fish usaAnd for many newbie sushi chefs it can be an infuriatingly difficult skill to even learn, much less master. sushi maple ridge bc

But with these helpful sushi-assembling assistants, you'll be rolling like Jiro-sama in no time. Traditionally, sushi is assembled by laying down a sheet of Nori (sushi's seaweed wrapper) atop a bamboo mat, known as a Makisu, which helps the chef roll, compress, and form the heaping of rice, vegetables, and fish piled atop it into a familiar cylindrical shape. But seriously, who has time for that? These five devices will generate perfect Nigiri without the hassle of doing it by hand. If you can't manage to track down a bamboo sushi mat or don't want to invest in more culinary trappings when you've just started out in sushi-making, don't worry. You can get the same result from a folded-over tea towel. Take a tea towel (hand towels will work in a pinch as well), fold it in half lengthwise and lay flat on a counter. Cover it in plastic wrap, stack your ingredients, and then roll them up using the towel to guide the process. Just don't press too hard, otherwise the nori wrapper will tear.

Leifheit Perfect Sushi Roll ($7.78) is, in essence, an enormous joint-roller designed for raw fish and cooked rice. Simply lay a sheet of nori in the machine, load up your toppings, close the lid, and give the slip a tug to roll it all into a 9-inch long tube. There's very little that can go wrong and demands virtually no prior sushi-making experience to use. The marketing says it works for other kinds of rolled food as well—miniature chocolate logs for everybody! If you need to feed a crowd, and fast, try the Sushezi. This tubular device compresses your rice and toppings into a sturdy cylindrical shape and the extrudes the nearly finished rice log into a sheet of nori for a final wrapping. There's an inordinate amount of clipping, twisting, capping, and squeezing involved but it appears to be pretty fool-proof. The biggest obstacle between you and a proper sushi roll is knowing how much rice to use. Too much and the roll will crack like an overstuffed burrito, too little and the roll will be limp.

Sushiquik's patented training frame ensures that even first-time sushi chefs dole out the appropriate amount of rice while the included "roll cutter" attachment guarantees everybody will get an evenly-sized slice. If you would like to eventually get good enough to start rolling with the traditional bamboo mats, take a look atIt utilizes a silicon sheet designed to shape and evenly compress the roll as you twist the device's outer handles. There's very little guesswork involved and it appears to produce fairly consistent sushi tubes. Plus, the sheet is nonstick so you won't spend too much time picking grains rice off of it during cleanup.It is the Japanese name for dried edible seaweed sheets made from a species of red algae called Porphyra, including Porphyra yezoensis and Porphyra tenera.It is probably most popularly know for its use in making Sushi, but it is used in many other applications too. Take a look at the images above. On the far left we have a tuna maki roll which most people are probably already familiar with.

up in a seaweed sheet  typically 7 to 7 1/2 inches by 8 to 8 1/2 inches in size. It is also toasted before packaging and has to be stored in an air-tight container after opening to reduce air exposure and prevent it from absorbing moisture as it will lose its crispiness if it is not. trick that can be used however to "revive" sheets that are no longer crisp is to pass it lightly over a heat source (such as a gas or electric eye on a stove) a couple of times on each side. Best be careful though, as it will crinkle up fast and even catch on fire if you get it too close or hold it in one place to long! The 2nd picture to the right are Japanese rice crackers. This is a very popular and tasty snack in Japan. In comparison, rice crackers in Japan as a snack are kind of like potato chips are as a snack in the U.S.The 3rd one to the right is a rice ball (or Onigiri). Sometimes these are filled with goodies in the center like Umebushi (salted Japanese plum), Salmon, and Katsuobushi (dried bonito

flakes mixed with soy sauce and sometimes sugar---this one is myAnd last but not least to the far right is one of my other favorites, a flavored noriThis one being teriyaki flavor. This variety is crisply toasted and normally tastes salty/sweet and comes in small strips about 1 1/2 inches by 4 inches. When I was growing up we would dip the end in a small dish of soy sauce and then pick up some hot white rice with it and eat it. one that is worth mentioning is called Furikake, which is a seasoning that is sprinkled over rice. It comes in many different variations which can contain many different ingredients, but most of the time it will almost always include tiny bits or strips of nori in it (see middle picture above). can see, there are many different uses for it besides making sushi and yet we have still only brushed the surface. But hopefully, this gave you some idea of its various applications and uses.   Now that we know a little more about it's uses, let's go on ahead and find out a little about where it actually comes from!

The production of Nori from Porphyra is a big deal in Japan. There are 230 square miles of sea used in producing 350,000 tons whose value is said to be worth a billion dollars. Quite an economic monolith. By contrast, China is said to only produce 1/3 of this amount. Today, farming it is quite theNets are seeded onshore in tanks and are taken out to sea when they are ready. Within about 50 days of seeding, the fronds are 15 to 20 cm long. During this period they are highly susceptible to disease and have to be monitored closely for water temperature and salinity until harvest. Nori is not sold in a fresh, harvested state. It is always made into  sheets.When harvested it is first washed with fresh water and then fed into a shredding machine which reduces it to pieces about .5 x 1 cm in size. Then it is mixed with freshwater, poured into frames and then fed into a machine (similar to a paper making machine) which allows it to drain during the production process.

Eventually it moves over a heated surface which will dry it into a sheet.The dried sheets are then packaged and sealed in cellophane quickly so that moisture will not reduce their quality and then they are shipped to their destination. As with almost anything else, Nori also comes in different qualities and grades ranging from very cheap to very expensive and from raw to toasted. If you buy the raw variety, you will need to toast it before use. Cheaper varieties are typically produced in China and may cost as little as .04 cents per sheet whereas more expensive ones from the Ariake Bay in Kyushu, Japan may cost upwards of .90 cents per sheet!Take a look at the picture above on the left. It is a good example of a very cheap variety that was probably produced in China. Notice it is light green, not very tightly woven and is almost transparent. This is one that would be along the .04 cents per sheet variety.By contrast, the one on the right is very dark (almost black), very tightly woven and cannot be seen through.

This kind is usually descriptive of sushi nori. Normally you will want to buy the blackest  that you can afford. Especially if your intention is to actually make any kind of sushi out of it. Nori is a staple in most Asian diets - especially the Japanese. As a matter of fact, the Japanese manufacture and consume up to 3 times more in volume than do the Chinese with a population of only 125 million whereas China has a population of around 1.3 billion.So it stands to reason that the average person in Japan consumes a lot more than the average person in China. And probably more per person than any other country in the Asian world.But does this fact in and of itself actually improve the health of the average everyday Japanese person then?It is very rich in vitamins and minerals. Especially iodine --- but also contains A, B1, B2, B6, niacin, and C. is also known to help curb the formation of cholesterol deposits in the blood vessels and is high in protein (up to 50% of its dry weight).

Now whether or not it contributes very little or a whole lot to the overall health and well being of the average Japanese person who knows for sure... But one thing that cannot be denied is this --- The Japanese people do eat a lot more Nori on average than any other people in the world and the average life expectancy of both men and women in Japan are amongst the highest of any peoplethe obesity rate is just 3.2%; about 10 times LESS than it is here in the United States. Is there a connection? Definitely food for thought though, wouldn't you say? (pun intended :-)Speaking of weight, there may actually be a connection between the 3.2% obesity rate in Japan and their overly enthusiastic consumption of algae in general. In 2010, a study found that algae can actually reduce our rate of fat absorption by almost 75This is due to algae's inhibitory effect on a digestive enzyme called lipase (which catalyzes the breakdown of fats). And as surprising as this may sound, one sheet of nori contains as much fiber as a cup of spinach and more omega 3 fatty acids than a cup of avocado while providing all of this nutritional power on less 10 calories per sheet.

By comparison, the avocado contains 368 calories.I actually didn't see that last one coming. With all of the amazing and surprising things we have already discovered about seaweed health benefits, can it actually get any better?Well, by golly ghee wiz, it just might. :-)Seaweed may reduce cancer risk by providing antioxidants and anti-cancer properties that could reduce abnormal cell growth by up to 95%. Take a look at this: A study at Universidad Complutense in Madrid, Spain concluded that consuming seaweed can have anticoagulant and antimutagenic effects, elicit strong antitumor activity, and plays a strong role in the modification of lipid metabolism in the body. Conducted at Pukyong National University in the Republic of Korea published a study on the role of phlorotannins, a bioactive derivative found in edible seaweed. This is a significant study because phlorotannins has been linked to being an antiallergenic, antioxidant, anticancer, antidiabetic and anti-human immunodeficiency virus.