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Wakame on Sale + Wakame Salad Recipes

10% discount on Wakame
until August 31, 2018

 
Retail and Wholesale

Call (541) 846-7995 or email to place your order

Recipes for delicious Wakame Salads below!
Wakame (Alaria marginata) is a beautiful Brown seaweed that is found in abundance on the northern California coast. It has a very mild flavor, and is one of our favorite sea vegetables for cooking with rice or pasta and in omelets and stir-fried dishes.

Wakame is also good in soups, 
marinades and seaweed salads
(see recipes below). It is a great source of calcium, potassium and fucoidan, a therapeutic poly-saccharide with many health benefits.
Wakame Cucumber Salad
A refreshing side dish or appetizer. Makes 4 servings.
Ingredients:
1/4 oz dried Wakame
1/2 C water
2-3 cucumbers (about 1.5 lbs)
2 radishes (optional)
1 tsp salt
1.5 tsp honey
1.5 Tbsp white wine vinegar 
1 tsp soy sauce
1 tsp sesame oil (or toasted sesame oil)
Sesame seeds as garnish


Directions:
- Simmer the Wakame in a small saucepan for 25-30 minutes.
- Drain and save the broth, it is delicious and full of minerals. Use it for a soup base or drink it as is!

- Peel the cukes, leaving a few thin strips of unpeeled skin for green color.
- Slice the cucumbers and radishes crosswise as thin as possible, using a sharp knife.

- In a bowl, mix the cucumbers, radishes and salt. Let sit for 15 minutes. The salt will pull water out of the vegetables.
- Drain and squeeze out excess water.

- Cut out the thick, central midrib of the Wakame with a knife or scissors. 
- Lay several Wakame "leaves" on top of each other and slice them all at once into thin strips with a sharp knife.

- In a small saucepan, warm the vinegar and honey until the honey dissolves.
- Mix the Wakame, cucumbers, radishes, soy sauce, sesame oil, vinegar and honey in a bowl.
- Sprinkle some sesame seeds on top as a garnish.
Wakame Carrot Ginger Salad
Great as a side dish for lunch or dinner. Makes 4 servings.
Ingredients:
1/4 oz dried Wakame
1/2 C water
1.5 C grated carrot (about 1 lb)
1 tsp honey
3 Tbsp lemon juice
1 Tbsp soy sauce
1 Tbsp olive oil
2 tsp fresh ginger, peeled and finely grated
Cilantro, chopped as garnish

Directions:
- Simmer the Wakame for 25-30 minutes.

- Drain and save the broth, it is delicious and full of minerals. Use it for a soup base or drink it as is!

- Peel and grate the carrots (we use a box grater with large holes).
- Peel and finely grate ginger.

- Cut out the thick, central midrib of the Wakame with a knife or scissors. 
- Lay several Wakame "leaves" on top of each other and slice them all at once into thin strips.

- In a small saucepan, gently warm the lemon juice and honey until the honey dissolves.
- Mix the Wakame, carrots, soy sauce, olive oil, lemon juice and honey in a bowl.
- Garnish with chopped cilantro.

Enjoy!
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