The Sea Vegetable Book

Alaria esculenta

Common names include the following: edible kelp (West), honeyware (West), wing kelp (West), bladderlochs (Scotland), tangle (Scotland & Ireland), murlins (Greenland), henware (Faroe Islands), and marinkjarni (Iceland).

Analipus japonicus

Common names include the following: fir needle (America), sea fir needle (America), matsumo (Japan).

Ascophyllum mackaii

A common name is: wrack (America).

Chorda filum

Common names include the following: mermaid's fishing line (West), tsurumo (Japan).

Desmarestia (various species)

Eisenia bicyclis

Common names include the following: arame (Japan), kajimi (Japan), sagarame (Japan).

Fucus vesiculosis

Common names include the following: red Fucus (Western Europe), dyers Fucus (Western Europe), swine tang (Western Europe), sea ware (Western Europe), bladder (Western Europe), vraic (Western Europe), rockweed (America), bladderwrack (America), popping wrack (America), wrack (America).

Hizikia fusiforme

Common names include the following: hijiki (Japan), nongmichae (Korea), hai tso (China), chiau tsai (China), hai ti tun (China), hai toe din (China), hai tsao (China), hoi tsou (China).

Kjellmaniella gyrata

A common name is: tororo kombu (Japan).

Laminaria angustata

Common names include the following: mitsuishi-kombu (Japan), sopaushi (Japan), shiohoshi-kombu (Japan), urakawa-kombu (Japan), shamani-kombu (Japan), tokachi-kombu (Japan), dashi-kombu (Japan), mizu-kombu (Japan), hai dai (China), hai tai (China), kunpu (China).

Laminaria digitata

Common names include the following: sea tangle (Ireland), horsetail kelp (Nova Scotia), kelp (America), fingered tangle (Western Europe), tangle (Western Europe).

Laminaria japonica

Common names include the following: makombu (Japan), shinori-kombu (Japan), hababiro-kombu (Japan), oki-kombu (Japan), uchi kombu (Japan), moto-kombu (Japan), minmaya-kombu (Japan), ebisume (Japan), kombu (Japan), hirome (Japan), umiyama-kombu (Japan), hai dai (China), hai tai (China), kunpu (China), hae tae (Korea), tasima (Korea).

Laminaria longicruris

Common names include the following: kelp (America), oarweed (America).

Laminaria longissima

Common names include the following: naga-kombu (Japan), ma kombu (Japan), nimotsu-kombu (Japan), gimberi-kombu (Japan), kimberi-kombu (Japan), mizu-kombu (Japan), shima-kombu (Japan), wakaoi (Japan), hai dai (China), hai tai (China), kunpu (China).

Laminaria ochotensis

Common names include the following: Rishiri-kombu (Japan), para-kombu (Japan), dashi kombu (Japan), Menashi-kombu (Japan), Birodo-kombu (Japan), Teshio-kombu (Japan), kuro-kombu (Japan), koteshio (Japan), hosome-kombu (Japan), shio-kombu (Japan), hai tai (China), kunpu (China), hai dai (China).

Laminaria saccharina

Common names include the following: sweet wrack (West), sugar wrack (West), sugar tang (West), oarweed (West), tangle (West), kelp (West), sugar sea belt (West), sweet tangle (Australia), hai dai (China), kouanpon (China), hai-houan (China), yan tsai (China), chai tai (China), hai tai (China), kunpu (China), karafuto kombu (Japan), karafuto tororo kombu (Japan), kan-hoa (Japan).

Macrocystis pyrifera

Common names include the following: giant kelp (America), sea ivy (America).

Nemacystus decipiens

A common name is: mozuku (Japan).

Nereocystis luetkeana

Common names include the following: ribbon kelp (America), giant kelp (America), bull whip kelp (America), bull kelp (America), sea whip (America), horsetail kelp (America), bladder kelp (America), sea otter's cabbage (America), xopiikis (Quileute Indians), kotka (Quinault Indians).

Petalonia fascia

A common name is: seiyohabanori (Japan).

Pleurophycus gardneri

A common name is: kelp (America).

Postelsia palmaeformis

A common name is: sea palm (America).

Sargassum fulvellum

Common names include the following: hondawara (Japan), horsetail tangle (England), mojaban (Korea).

Scytosiphon lomentaria

Common names include the following: kayamonori (Japan), sugara (Japan), mugiwara-nori (Japan).

Undaria pinnatifida

Common names include the following: wakame (Japan), miyok (Korea).

• 10 pieces dried Laminaria (angustata)
• 10 slices smoked ham
• water
• 1/4 cup soy sauce
• 3 tablespoons honey
• string or toothpicks
  1. Soak the Laminaria for 1 hour in enough cold water to cover. Drain. Cut into large rectangles and cut ham to same size.
  2. Place a slice of ham on top of each piece of sea vegetable and roll from one end. Tie with a piece of string or pin with toothpicks.
  3. Place in a saucepan. Pour in water to cover. Add soy sauce and honey.
  4. Cook over medium heat uncovered until the liquid is almost evaporated and the Laminaria is soft (about 30 minutes).

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  Spanakopita McConnaughey
  • 2 cups fresh Alaria , sliced or chopped
  • 1 teaspoon salt
  • 3 cups cottage or ricotta chese
  • 3 eggs, beaten
  • 1 1/2 cups whole wheat flour
  • 1 cup white flour
  • 1/4 cup oil
  • 1 cup warm water
  • 1 teaspoon salt
  • 1/2 cup margarine or butter, melted
  • 1 pizza pan or two 9 inch pie tins
  1. Wash and pat Alaria dry. Chop it rather fine. Sprinkle fresh Alaria with salt to wilt it.
  2. Beat eggs, mix in cottage cheese and Alaria .
  3. Mis flours, salt, oil and water, and knead briefly to make soft dough, adding more flour if necessary. Divide the dough into two balls, one larger than the other. Roll out the larger one into a circle on a plastic cloth, about 3 inches larger than the pizza pan. If using pie tins, roll out 2 circles so that an inch or two hangs over the edge. Fold the edge so that it won't stretch and break while rolling out the top crust. Roll the small piece of dough for the top crust.
  4. Unfold the edges of the lower crust and drizzle a few tablespoons of melted margarine over it. Cover with the top crust, fold the under crust edge up around the top crust. Drizzle remaining margarine over top, especially the edges. Poke small holes in the top.
  5. Bake on reack in the lower part of a 400 degree oven about 40 minutes, or until brown. Cover with towel and let stand a few minutes to set before serving. Cut in wedges. Serves 4 to 6.

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  Avocado Split Rhoads
  • 3 tablespoons dark sesame oil
  • 1 cup mung bean sprouts
  • 14 inches dried kombu, freshened in water, drained and chopped
  • 2 tablespoons natural soy sauce (shoyu)
  • Juice of 1/2 lemon
  • 2 ripe avocados, peeled and cut into wedges
  • A sprinkling of cayenne (optional)
  1. Heat oil in a heavy (preferably enamel) pan, and stir-fry sprouts and kombu for about 1 minute. Add soy sauce and lemon juice, mixing well, and remove form heat.
  2. Arrange the avocado wedges on a serving platter and top with hot sprouts and kombu. For added pungency, dust with cayenne.

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  Sea Greens and Bean Curd in Light Bean Soup Andoh
  • 1 ounce tangle of dried wakame (lobe-leaf; a kind of sea green)
  • 4 cups dashi
  • 1 teaspoon soy sauce
  • 1/4 teaspoon salt
  • 2 1/2 tablespoons Saikyoo miso (light bean paste)
  • 1/2 block tofu (bean curd), about 4 ounces
  1. Soak the lobe-leaf tangle in a bowl of warm water for 20-25 minutes. It will soften and expand to many times its original volume. Rinse the softened, slightly slippery strands under cold water, then pat them dry. Cut away any tough stems before chopping the lobe-leaf coarsely.
  2. In a pot, bring the basic soup stock to a simmer and season it with the soy sauce and salt. Add the chopped lobe-leaf, and cook for 2-3 minutes over low heat.
  3. In a separate bowl, dissolve the bean paste in a bit of hot stock, then return it to the pot. Stir to distribute well.
  4. Cut the bean curd into 1/2 inch cubes and add them to the soup. Continue to cook the soup, over low heat, for another minute, but do not boil. Serve piping hot.

  So, cool recipes, huh? I need to go try some. . . . Have fun cooking!

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