I really want to make seaweed salad at home, but the kind like we get at the sushi bar. I love the rubbery snap.
Anyone have a good lead on reputable dried wakame? Reviews are all over the place.
ETA to fix the typo - I think I’m looking for WAKAME not MAKAME…oops.
right?!
and the Tabasco brand knock-off just doesn’t do, no ma’am!
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On Eggo waffles?
Ack, should be “cream” not create, that might make more sense.
ETA: Yes, my wife does it
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I would also like to find it dried, because I imagine it would be lower cost, but I’ve had good luck finding it frozen at the family owned Asian grocery
I mean, I’ve never heard before of anyone doing that, so I guess I’m forced to vote “Weird”.
But what I really want to vote is “Sounds good!” 
Maybe with some jam too
Jam…yes, this is the missing piece!
Agreed. Something berry - strawberry, raspberry, maybe dark cherry…
Lunch in a small restaurant in Seña, Thailand. I don’t know the name of it, nothing was in English. Everything was incredibly yummy.
Tom yum soup, giant river prawn, some kind of pork, a salad covered in mayonnaise, and something I couldn’t identify. The game seems to be “can we make the food so spicy the farang can’t eat it?” The answer is “no.”
So, it’s not just Americans who do this?
Shirakiku and Well-Pac are my go-to brands for dried seaweed. They are both fairly easy to find in an Asian grocery store.
Thanks! Do you use agar, too, and if you do, have any recommendations?
It looks like that’s what I’m missing for the special crunch I want in my seaweed salad.
I rarely use agar. So its usually whatever brand I can find when the need arises.
For the crunch, have you thought of using tempura or arare (rice cracker) bits?
I hadn’t. I’m looking more to recreate the kind we get at the local place, or the supermarket sushi bar. I think it’s more of a rubbery crunch, a little more toothsome.
But I’m open to trying things out.
When I got seaweed salad at the health food store it was disappointing, and I think it might be because they used less toothsome seaweed, no agar, and also maybe less sesame in the dressing.
Another great use for seaweed is in miso soup.
Miso soup is always better when made at home in comparison to any restaurant you go to. Miso paste is relatively easy to find in an Asian grocery store and sometimes the “healthy” sections of supermarkets have overpriced tubs of it. Plus it has a shelf life of infinity.
I haven’t tried it yet, so I can’t speak to its taste, but Trader Joe’s sells a tube of white miso paste now. It won’t be authentic, but as an easy thing to keep around to dispense one tablespoon at a time, I’d say it’s worth trying.
You know, what might get the point across better is a term like al dente, as people do associate that with the medium itself being more toothsome…
Oh, ya, we can get good tasting red and brown miso paste. Can confirm the shelf life. When I see those sci-fi shows showing people eating tubes of food, I always think of miso, and I don’t feel so bad for them 
