This is a good basic recipe. One of your reviewers did not like it, but they may have gotten the wrong type of wakame. Ito wakame is tougher and is better used in miso soup. fueru wakame is better for salad. Japaneste cucumbers work bettter since they keep the crunch longer. It also does taste better the next day. I also like the addition of shrimp or baby clams.
Very tasty! I love seaweed, so this really hot the spot. I added spring onion to mine. Next time I will add toasted black sesame seeds for even more flavour!
Having never been to Japan or a Japanese restaurant (we keep kosher) I can't tell you if this is authentic. I can say that my family liked it very much. To me it was more like a condiment than a salad. I had it with roasted potatoes. My husband liked it with his fish, my daughters just munched it right out of the container.
This is the very basic seaweed salad recipe many people love to eat in Japan. Adding finely sliced onion, soaked in water for 10 min, or dried small shrimp also enhances its flavor.
I'm not sure if this was the same seaweed salad that I had tasted over and over again here on the mainland or in hawaii, but the seaweed was defintiely not it. If you are expecting the BRIGHT green seaweed salad that they serve in japanese resturant this is not it, sadly.
This is the salad equivalent of a plunge into the Pacific Ocean. The dressing has a bracing, slightly salty effect, and I'm wondering if wakame seaweed is in fact the same stuff that tickles my toes when I swim in the ocean at Malibu. This makes a lot of salad, but fortunately it tastes good when it's sat for a while; I think it was better after 24 hours.
This tastes alot like the seaweed salad at my local Japanese restaraunt! I used hijiki seaweed instead of wakame, halving the recipe. I love the flavor and look forward to trying it with wakame. Thanks Roosie!