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Seaweed Caviar

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Russia, by way of Japan! Hiziki is a very strong-tasting seaweed, more assertive than arame. You can use either for this recipe (we sell seaweed in our bulk aisle and packaged in Aisle 2). Finely chopped and seasoned with soy and ginger, striking black, this is truly the poor man’s caviar, especially when served over soy sour cream on a blini. Or try it on sesame seed crackers, as an accompaniment to an Asian-style rice and vegetable dish, or with any grain. Recipe comes from The Modern Vegetarian Kitchen by Peter Berley. It makes about 1 cup.

1 oz. arame or hiziki (about 1/2 cup)
2 T. light sesame oil or extra virgin olive oil
2 T. naturally brewed, organic soy sauce
2 T. mirin (a Japanese cooking wine - we sell it in our Bulk liquids section)
1 2-inch piece ginger root, finely grated and squeezed to yield 1 T. ginger juice
coarse sea salt coarse sea salt

Cover the seaweed with warm water, by approximately 3 inches, in a bowl. Set aside for 1 hour, or until the arame or hiziki is swollen and tender. Drain the seaweed in a strainer and rinse well under cold running water. Transfer to a cutting surface and finely chop.

In a saute pan over medium heat, warm the oil. Add the seaweed and saute for 5 minutes, stirring frequently.

Add the soy sauce, mirin, and ginger juice plus enough fresh water to cover. Bring to a boil, reduce the heat, and simmer until dry. Add salt to taste.

Serving suggestions include over a mixture of one container of Tofutti Better than Cream Cheese and one container of Tofutti Sour Supreme. Put in the center of a plate. Top with “caviar” and finely chopped roasted red pepper. Serve with crackers.

484 Central Avenue, Albany, NY 12206 Phone: (518) 482-2667