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MT 5 June 2016

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maltatoday, SUNDAY, 5 JUNE 2016 35 FOR several centuries there has been the traditional use of sea- weeds as food in China, Japan and Korea. As people from these countries migrated around the world the custom moved with them. In recent years, there has been a strong movement in France to introduce seaweed into Euro- pean cuisine, with some success, though it is still regarded as an exotic component of the menu. Regions like California and Ha- waii, where the Japanese com- munities are larger, have devel- oped a wider use for seaweeds as the taste for it spread to sur- rounding communities being included in restaurant menus and available on supermarket shelves. Seaweed grows naturally in salt water or brackish water and comes green, brown or red varie- ties. They are commonly divided into two major groups; wracks (brown) and kelps (green, such as sea lettuce). Nori, kombu and wakame are the most popular edible seaweeds. Sea vegetables have remarkable nutritious properties. Seaweed is rich in protein which is more easily absorbed by the body than meat protein. It is a rich source of calcium, magnesium and iron. Seaweed has been accredited with promoting weight loss by stimulating thyroid activity, boosting the immune system, decreasing blood sugar and cholesterol, increasing gastro- intestinal tract function and for decreasing the symptoms of ar- thritic joint pain. Kombu Kombu is now recognised by chefs as the best vegetable source of umami, the fifth flavour of which is neither sweet, salty, bit- ter and sour, but enhances the natural taste of all the ingredi- ents. In Japan, fish dishes and soups are prepared with kombu (kelp), though can also be used with vegetables and rice. Pow- dered kombu can be used in sauces and soups in the same way curry powder is used. Some vari- eties of kombu are used to make an infusion similar to tea. Adding kombu to beans whilst cooking softens them and improves di- gestibility. Wakame Wakame seaweed – also a kelp – is widely used in making soup. It has a pleasant, mild flavour and soft and tender texture. It can be served with boiled rice, coated in sugar or put into tins, or can sim- ply be soaked and used for salads. Nori Flat sheets of sushi nori are used for rolling sushi and making rice balls. It is available in a in a fine cut toasted variety which is ready to use and is a tasty gar- nish for soups, salads, stir-fries and noodles. Green nori sprinkle has a herb-like flavour and works well on pizza, pasta, soups and salads as well as in batter and dough. Nori sheets are largely avail- able in Malta, in the oriental sec- tions of good supermarkets. A wider variety of seaweed is avail- able from Good Earth health food store. Varieties include nori sheets, Green Nori Sprin- kle, kombu, arame, sea salad and agar agar. Fine food of the week Seaweed – Protein from under the sea Food Ingredients • 45g dried wakame seaweed • 40g panko breadcrumbs • 2 limes, zest only • 2½ tsp coriander seeds • 1 tbsp black (or white) sesame seeds • 15g coriander leaves • 250g firm tofu, cut into 2cm chunks • 35g plain flour • 1 egg, lightly beaten • About 100ml sunflower oil, for frying • Salt For the dressing • 1 tbsp lime juice • 1 tsp sesame oil • 1 tsp sriracha chilli sauce • 2 tsp rice-wine vinegar • 2 tbsp groundnut oil METHOD 1. Rinse the wakame in plenty of cold water, then transfer to a saucepan, cover with fresh cold water and bring to a boil. Turn down the heat to a simmer and cook for about 10 minutes, until al dente. Drain, pat dry and set aside. 2. Next, make the dressing. Whisk together the lime juice, sesame oil, sriracha, vinegar and an eighth of a teaspoon of salt. Slowly pour in the groundnut oil bit by bit, whisking as you do so, until fully combined and emulsi- fied. Set aside. 3. Lightly crush the coriander seeds, then put them in a bowl with the panko breadcrumbs, lime zest and sesame seeds. Add half a teaspoon of salt and mix well. Toss the tofu first in the flour, then in the egg and finally in the breadcrumb mixture, making sure it's well coated all over. 4. Heat the oil in a medium frying pan over a medium-high heat. Once the oil is hot, add half the breaded tofu and fry it for four to five minutes, turning so it goes golden-brown and crisp all over. Remove with a slotted spoon, transfer to a kitchen paper-cov- ered plate and keep warm while you cook the remaining tofu (you may find you need to add a little more oil to the pan). 5. Cut the wakame into 2-3cm slic- es and put these in a large bowl with the coriander leaves. Pour over the dressing and stir. Divide between the plates, top with the fried tofu and serve at once. Recipe of the week Crusted tofu with wakame and lime Packed with vitamins and minerals, seaweed salad with sesame seeds is an ideal accompaniment any meal, traditionally served with sushi

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