Stephanie Said:Where do can I find nidashijiru? Is this something I have to make or something I can buy?
We Answered:I have seen little packets of this at my friend's place (he's originally from Japan). You just add it to water, I am not sure whether he brings back these stock packets from his trips to Japan (he goes back and forth alot) or whether he buys them here locally. I would assume you could get them in a local Japanese store or good Asian store.
I dont think anyone makes it from scratch, unless you are Masaharu Morimoto or Nobu (or any other mega chef).
Did you try any online Japanese or Asian grocery stores?
There are lots:
Annie Said:What does the addition of kelp in sushi rice do?
We Answered:I am a former chef and worked in Japan, the kelp your speaking of is known as "Kombu" is it a dried bull klep from off the coast of North America, and as stated it is used for a flavour and mineral enhancer, is is also used to make "dashi" the japanese soup stock, what you do is soak it in hot water and add the rinsed rice to it and let it cook either on the stove top or in the rice cooker, then you add the seasoned vinegar at the end to flavour the rice to make sushi. Most japanese restaurant will use it, as for home cooks like theonyoung lady it is a bit pricey, here in Toronto Canada, I buy it at a local health food store by the piece, there is a pair of scissor to cut off what you want and it is weight for the price, I get a piece and cut it smaller for my uses.
Cassandra Said:What is your best recipe using kelp?
We Answered:Kelp Relish
8 cups bull kelp
3 cups onions
3 cups celery
2 red peppers
2 sweet red or green peppers
1 quart cider vinegar
3 cups sugar
2 teaspoons mustard seed
1 teaspoons turmeric
Heat the vinegar, sugar, mustard seed and turmeric and add to the vegetables. Boil slowly for 10 minutes.
Pack into sterilized jars and process 10 min. in boiling water bath. Or process in pressure canner by bringing up to 15 pounds pressure, turn off heat, and let sit until pressure drops. Be sure to follow complete instructions for your canner
8 cups coarsely chopped/ground bull kelp
2 cups coarsely chopped/ground green peppers (2-4 peppers)
4 cups coarsely chopped/ground onion (5 Vidalia onions)
4 cups finely diced celery (1 bunch)
4 cups chopped undrained canned tomatoes (2 -16oz cans = 3 cups) or 5 large fresh tomatoes
2 cups vinegar
2-3 tablespoons honey (optional)
1/4 cups cumin
2 or 3 cans green Ortega chilies
4 oz can chopped, drained jalapenos (med) or 6 oz + (hot)
2 heaping teaspoons chopped garlic or to taste
1 1/2 jars dried cilantro or two bunches fresh, chopped fine
1-2 small cans tomato paste
Optional: use fresh peppers instead of the canned ones. See the chart below to help determine which kind to use according to how hot you can stand them.
Putting kelp and vegetables through a food processor works great. If desired, parboil tomatoes first to remove the skins. If Desired, use fresh chilies and jalapenos instead of canned. Use generous amounts. Cook in a pot that can hold 6 quarts or more.
Cook 1-2 hours, tasting, in a 6 qt. minimum pot. Put in hot jars and seal. Put in hot water bath for 20 minutes or process 15 min. at 15 lbs. pressure.
Mario Said:Is Kelp powder used in Vegan recipes for nutritional reasons or taste?
We Answered:For faux tuna salad, it's there for taste. It gives it that fishy flavor. Of course, it's healthy too. But, if you made faux tuna salad without it, you'd basically have tofu & Vegenaise, maybe some kind of onion or something, and it wouldn't be like tuna salad at all. I buy kelp powder from my local health food store. They have all sorts of herbs, spices, & seasonings available in their bulk section. (I wouldn't set foot inside a Whole Foods store anyway.) Maybe if you can't find it, you could buy some nori (sushi wraps) & crumble them up into tiny bits & use that instead. It'll give pretty much the same fishy flavor, it just won't be a fine powder. You should be able to find nori at any decent grocery store. You could also just make faux egg salad instead. Oh, or this is really good as a sandwich filling:
* 1 15-oz can chickpeas
* 2 tbsp vegan mayo
* 1 tbsp mustard (I use horseradish mustard)
* 2 stalks celery, diced
* 1/2 cup diced green pepper
* 1/2 cup diced onion (I use chives or green onions. I think raw yellow/red onion is too strong.)
* 1/4 tsp lemon juice
* a squirt or two of Bragg's or soy sauce
* pepper to taste (if you think it needs it...you won't need salt because of the Bragg's)
Put the (drained & rinsed) chickpeas in a large bowl. Mash with a masher or fork. Don't use a blender. You want them to be slightly chunky still. Add all the other ingredients & mix well. Add more mayo & mustard if it seems a little dry. (The measurements above are from the original recipe, but I've always used more.) It's great stuffed in a pita with some lettuce or cucumber and grated carrots.
Marvin Said:How do you eat kelp noodles? Recipes?
We Answered:Cook them in miso with tofu and chives.
Harold Said:What are recipes for sea weed, green algae or kelp?
We Answered:It depends on the type of sea weed, green algae or kelp.
For example, the seaweed that is roasted and pressed into sheets and is known as "nori" or "sushi nori" is used when making sushi.
I use this kind of sea weed cut or torn into pieces and simmered briefly in miso soup or chicken broth.
For the seaweed known as Kombu, it's used as part of the soup base for miso soup.
Kombu Daishi (seaweed stock)
Yield: 3 cups
1 strip Kombu (3" x 7"), wiped lightly with a damp cloth
3 cups water
15-30 grams bonita flakes (dried tuna flakes found in Asian markets)
1) Bring kombu in water to a boil, then turn off heat. Optional: remove kombu (save for later use*).
2) Immediately add 1/4 to 1 cup bonita flakes (15 - 30 grams)
3) Bring to a boil, then turn off heat (or for stronger flavor, let simmer for 2-3 minutes). Let stand for 3 minutes, or until flakes settle.
4) Optional: Skim off foam. Filter the daishi through a cloth-lined strainer placed over a saucepan, pressing flakes with the back of a spoon to extract remaining daishi, and save* the flakes.
* Or cut up Kombu into bite-sized pieces and add back in to soup, and leave in the bonita flakes.
You can cook a small, sliced onion in the stock, then add 3/8" diced tofu (soft or silken) or noodles to this (I like the soba -- thin, buckwheat Japanese noodles), and a dash of seven spice red pepper. See recipe below.
Miso Soup with Tofu & Noodles
Yield: 2 cups
2 cups daishi (stock)
1 portion soba or noodles*
1 onion, small, sliced
4-6 oz. Tofu, cut into 3/8 inch cubes
2 1/2-3 TBS. Miso
1 piece nori, cut up
to taste seven spice red pepper
1) Cook a portion of soba in salted water. Rinse in cold water to stop cooking.
2) Combine 2 cups daishi with 1 small, thinly sliced onion. Bring to a boil, then reduce heat to medium and cook for 4-5 minutes.
3) Cut tofu into 3/8 inch cubes.
4) Place 2 1/2 - 3 TBS. miso in a small cup, cream with about 1/2 cup of cooking broth (or hot water) and add to soup.
5) Stir soup lightly, add tofu and soba noodles and return just to a boil. Remove from heat.
6) Season with a dash of seven spice red pepper stir, add nori seaweed and serve immediately.
The nori, bonita flakes, kombu, seven spice red pepper and soba I find in my Asian markets.
Dawn Said:What are your favourite seaweed dish recipes?
We Answered:You've probably done this already since you've made Japanese dishes before, but since you mentioned kelp, you can use it in making your own dashi stock, for soups or other dishes - not quite a recipe on it's own, and not non-Japanese, but I thought I'd throw it out there.
Here's one (of many) recipes for making it: http://www.g-chef.com/english/articles/dashi.html