Nutritious seaweed is delicious in sushi, soups, and salads. But can you harvest just any old seaweed and eat it? Here's a ...

Recently, we’ve seen a wave of appreciation for the nutritional and culinary value of seaweed and kelp. As luck would have it ...

Customize your soup by selecting one of four noodles -- a thick udon, a thin udon, soba, or seaweed -- or beat the heat with a wonderfully refreshing summer cold-noodle special. Yakko-soba is our ...

The forerunner of kanten is tokoroten noodles, created by boiling tengusa or similar seaweed, setting the strained liquid into blocks and then using a special press cutter to form it into noodles.

The nutritional change means a reduction in calories, lipids and carbohydrates. Some noodles with seaweed “with squid flavor” created by researchers from the National University of Patagonia ...

chewy noodles. You can find most of the ingredients in an Asian supermarket. For the miso broth, place a saucepan of water over a medium heat and add the kombu seaweed. Add the dashi powder ...

shiny sheets of seaweed that are used to make maki sushi (rolls) or onigiri (rice balls), or finely shredded and put on rice and cold noodles, and used in furikake (rice sprinkles). Those types ...