The Blood Type Diet Archives Volume 8
Posted By: Joy (O+)
Hi ! As promised, here are a couple more sea veggie recipes.
Wakame is a nice mild tasting veggie. No strong taste of sea. If you have eaten in a Japanese restaurant, it's the dark green leafy veggie floating around in the miso soup. The North American variety is called Alaria. Either one is good. They come dried, and must be soaked before using.
Miso soup: Soak a 4 inch piece of Wakame in water to cover for about 10 minutes. Remove (don't discard the water - it contains minerals you want to add to your soup) and slice into thin ribbons. You might want to remove the tough center stem first. That can be discarded. Put 1/2 of a sliced medium sized onion into 2 cups of water in a pot , bring to a boil and simmer for 2 or three minutes. Add the wakame ribbons and simmer for another 2 minutes. Take 1 (or 2) Tablespoons of mellow White or Barley Miso and thin it with the wakame soaking water. (Be careful pouring the soaking water not to let the sand become a part of the soup.). The Japanese use a mixing bowl called a suribachi to blend the miso with the water. It makes it easier, but it is not necessary. Very gently add the thinned miso to the soup. Do not let it boil. Only allow it to just heat up. Miso is a live fermented product and the good of it gets killed if it boils. Serve the soup with a garnish of chopped scallions.
Salads: Prepare the wakame as above, but cut into small pieces, not ribbons, and drop into boiling water. (I use a hand-held strainer for this and the next steps.) Remove from pot immediately and plunge into cold water. This brightens the color of the wakame. Remove from cold water and press excess moisture out with paper towels. Mix with the wakame with sliced veggie such as cooked carrots or raw cucumber. The salad can be seasoned with Ginger juice (squeezed from grated ginger) or with shoyu and mirin. Delicious.
More tomorrow. Joy
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Steve Shapiro -- Wednesday, 3 February 1999, at 5:58 a.m.
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