Instructions for Dried Seaweed


Dried seaweed is simple to store and can be used in many ways to add nourishment to your diet. If you have never worked with it, you might find it a little strange at first as it is unlike most other foods. After a few tries, you will know just how versatile this is and will probably be thinking up new ideas for its use.


  • Add cut up pieces of dried seaweed to some hot water and let it soak for 10 minutes or more. Throw out the water and rinse it a couple of times to remove the fishy odor. You can now add this to soups and stews as a rich addition. Don't add too much or you may find it overpowering. In the Japanese soup dashi, the seaweed is removed before serving.


  • Soak the dried seaweed, such as kombu or nori, overnight in cold water. This will reconstitute it and make it much softer. Drain the water and rinse it a couple of times. Cut it up into ribbons with scissors and then dress it with a vinaigrette to serve as a side with poached fish.

Sushi Rolls

  • Layer dried seaweed (nori), rice, vegetables and fish into a tight roll and serve with different combinations of soy sauce, wasabi and pickled ginger. The Chinese like to do this with sheets of dried kelp.


  • Thinly coat the dried seaweed in sesame oil, sprinkle it with salt and roast until crispy. This is a snack that is eaten along with rice and other foods as a nutritious food in Korea.

GimJaBan MuChim

  • Crumble the seaweed into small pieces and then massage some sesame oil into it until it is well covered. Heat it in a pan until it is crispy, cool and then add green onions, garlic, a little water, sugar, sesame seeds and soy sauce with a sprinkling of red pepper flakes. Mix it well with your hands and serve at room temperature.

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