• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Sea Vegetables (Reference)

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • x Nori x Hijiki x Wakame x Kombu
  • NORI: 8x10" paper-thin sheets. Green if pre-toasted, purplish if not. Also
  • labeled 'dried laver'. Also available as confetti-like ribbons. For making
  • vegan nori rolls (sheets) or sprinkling on top of soba noodles, etc.
  • (ribbons). Nori can also be cut into squares and toasted in a dry frying
  • pan to eat as a snack. Yum. My parents used to feed me this when I was a
  • little kid.
  • HIJIKI: small 1/2-1" deep purplish-black strands. Expands to about 2" long
  • flowerlike things when soaked. Strong tasting, good for soups.
  • WAKAME: long 1/2" wide dark-green ribbons, expands to 1" wide when soaked.
  • Kind of slimy. Good in miso or in stir fries. Also sold as 1/4-1/2" thick
  • rounds about 10" in diameter, with a rough surface. This is just a more
  • 'condensed' way of storing the stuff as far as I can tell.
  • KOMBU: 8-10" wide, tough strips with a powdery white (salt) coating. Used
  • to flavor soup stocks, rice, etc. Can also be cut into squares and eaten
  • but I don't like it, it's really tough and crunchy even when cooked for a
  • long time. Maybe I just had a bad experience.
  • From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas) Fatfree Digest
  • [Volume 9 Issue 36]. July 27, 1994. Formatted by Sue Smith, S.Smith34,
  • TXFT40A@Prodigy.com using MMCONV
  • File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip


Recipe via Meal-Master (tm) v8.05

Title: Sea-Glass Candy
Categories: Candies
Yield: 1 Servings

2 c Granulated sugar
3/4 c Light corn syrup
3/4 c Water
1/4 ts Flavoring oil (see Note);
-depending on strength of
-flavor (up to 1)
Liquid or paste food color
-(paste colors are more
Confectioners' sugar (for

Make an assortment of fruit or spice flavors in a variety of colors. A
candy thermometer is very helpful, but not essential.

1. Lightly grease a cookie sheet. Place on a wire cooling rack.

2. Stir sugar, corn syrup and water in a medium-size saucepan over
medium-high heat just until sugar dissolves.

3. Without stirring, boil until candy thermometer registers 300 F to 310 F
(or test by dropping small amount into ice water; syrup should separate
into threads that are hard and brittle). Immediately remove from heat and
wait a minute or two for boiling to stop.

4. With a wooden spoon, stir in flavoring oil and food color until blended.
Immediately pour onto prepared cookie sheet. Let cool completely, about 20
minutes. Lightly dust slab of candy on both sides with confectioners'
sugar, brushing off excess sugar. Break into small pieces. Store airtight.

NOTE Flavoring oils are available at most cake and baking-supply store

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