Nori is one of the seaweed varieties found in Hawaii.
Hawaiian seaweed, often referred to as Limu, is prepared in a variety of ways on the Hawaiian Islands. Sea vegetables are common in Hawaii due to the fact that the islands are surrounded by oceans filled with them. Seaweed has many health benefits since it is high in vitamins, minerals and calcium. It is also low in fat and adds a different taste and texture to foods than many people are used to. Preparing seaweed Hawaiian-style showcases the flavors of the islands. Add this to my Recipe Box.
Instructions
1. Chop pieces of limu into pieces and combine with other types. Common varieties of Hawaiian seaweed include nori and ogo. These come in different colors and sizes, so a common preparation is to mix them into a salad.
2. Combine chopped limu with pieces of raw ahi fish for a traditional Hawaiian dish known as Limu Poke. Use a smaller amount of limu than fish, but the portion size varies based upon personal preference. Season with sea salt, mirin cooking wine and soy sauce to taste. Add small amount at first until you have a taste that you enjoy.
3. Place sliced seaweed in a jar and cover with salt. Allow to ferment on your counter for two days. Refrigerate and use fo flavoring in salads, soups, fried rice and other dishes that need a salty kick of flavor.
4. Deep fry entire leaves of seaweed and serve as a snack or side dish. Add seaweed to a pan with enough hot vegetable to cover the leaves. Leave in until they turn brown and crispy. Remove from pan and drain off excess oil.
Tags: Hawaiian seaweed, with salt