re: How do you prepare seaweed for cooking?NEW by: Mica
Most seaweeds are bought dried in its natural form, in sheets, in granules or powder. If you're cooking seaweed, here's what you can do with the different types of edible seaweed:
Arame and Hijiki should be washed and soaked for three to five minutes before cooking.
Dulse is soft and chewy even when dried. No need to soak. This can be eaten as a snack or cooks quickly 0 in just five minutes.
Kombu is dried and then sold in large sheets. Cut or break into smaller pieces then soak for 20 to 30 minutes before cooking.
Nori is very popular since these come in sheets - perforated even. Some people just tear this up and then eat. This is wrapped around sushi. No soaking necessary.
Sea Lettuce can be eaten fresh. This can be roasted then crumbled to be added in different kinds of food.
Wakame can be eaten fresh or cooked. If you are going to cook wakame, wash then soak for about three to five minutes. Cut into smaller pieces after a few minutes since these expand greatly.
Aug 17, 2011
How to rid freshly cut and unprocessed seaweed of arsenic before eating itNEW by: Anonymous
Hi from Downunder,
Freshly cut and unprocessed seaweed may contain a build-up of arsenic (probably from how we treat our waterways). This is a quote from an Australian Government report on how to prepare fresh seaweed before eating it. https://rirdc.infoservices.com.au/downloads/08-009
Important Note: Seaweeds contain a variety of minerals which have been absorbed from seawater. Some brown seaweeds such as Laminaria, Undaria and Hizikia may contain amounts of minerals (eg, iodine and arsenic) which may be in excess of recommended dietary guidelines. As a result, some seaweed may require soaking in water for 20 - 60 minutes prior to use or cooking.
