Home' Waiheke Weekender : August 16th 2012 Contents Waiheke Weekender 7
16 August 2012
The magic of sea vegetables
Sea vegetables provide nutrients not often available from
land-based vegetables. They are low in calories and contain
a variety of minerals, including calcium, magnesium, and
potassium. Some are high in iron and vitamin B12, which
make them a particularly good choice for vegans, who may
otherwise have diffculty getting those nutrients.
Most types of seaweed also contain iodine, important for
healthy thyroid and neurological function. In Japan, seaweed
has been given as a remedy for radiation poisoning, and
seaweed-based medicines were given to survivors after the
Fukushima nuclear plant disaster.
Sea lettuce (Ulva lactuca) is bright green with a distinctive
favour. It is full of chlorophyll, vitamins A and B12 and many
minerals such as calcium, magnesium and iron.
Wakame Wakame (undaria sp.) is a versatile sea vegeta-
ble commonly associated with miso soup. Highly concentrat-
ed in minerals, Wakame is recognised for its many nutritional
qualities – in particular, dietary fbre, calcium, iron, vitamins
A, B and C and vegetable protein.
Karengo or New Zealand Nori (Porphyra sp.) is a form
of seaweed that can be enjoyed as a snack or used in cooking
as a garnish for various dishes. It is delicious roasted with nuts and seeds, in an omelette, on pizza or
pan-fried with fsh. It is also a tasty addition to soups and salads.
Finely chop the herbs and place in a small
bowl. Add the tahini and miso and mix,
then add enough stock to form a paste.
Spread over the remaining piece and grill.
Garnish with white sesame seeds.
Earliest cooking memory: In Japan it
was a mother's job to cook, but I remem-
ber sweeping the kitchen while my mother
prepared the food.
Favourite food memory: In the kitchen
on special occasions my mother would
make sushi. The rules meant I could never
pick at something she was making but she
would cut off both ends and I was allowed
these as a real treat.
I wouldn't be without: My knife. I got
it when I was at the cooking school and
I still have it today, although it's rather
worn down now.
Favourite ingredient: Garlic and home-
Best local ingredient: Fresh herbs and
vegetables from my garden.
Most infuenced by: All the chefs that I
worked with at the cooking school.
I love to eat: Bevan’s Mexican pockets.
Favourite fast food: Sushi, of course.
Best ever foodie tip: Add a few drops of
soy to meat at the last minute. It adds a
To go with this week's vegan dish, I have
searched for what you would term a 'vegan'
wine. Wine goes through a process of fning
before it is bottled whereby insoluble matter
such as grape skins are removed from the
wine, most commonly using egg whites, milk
byproducts or gelatine from fsh. There are no
traceable amounts of these products left in the
wine but other methods can be used which
don't utilise animal proteins; thus we have
what is termed a vegan wine.
Afne wine to go with the plethora of favours
in this week’s dish is the Isabel Chardonnay
2008 from Marlborough. This vineyard prides
itself on maximising favours, representing not
only the grape varietal but also the land, and
producing what they would describe as 'single
vineyard charm’. As this chardonnay has been
given time to
age in the bottle
released it has
than from grape
and land alone.
This wine is defnitely prepared for the
world and will stride across your tongue with
assurance. It is a rich, straw colour and full
of ripe nectarine and lemon zest softened by
hints of creamy toasted almonds and trickles of
honey. It will greet the savoury favours in this
week's dish and embrace them with its varied
charms. The complexity of the wine makes
each sip a new conversation sure to win your
Linda Jones finds a vegan wine from
Yachiyo's 40-year-old knife from her cooking school days.
Left -- Aboard Flying Carpet, the catamaran the family
sailed to and from Japan in the early 1990s.
1ST STOP WINTER MADNESS
Becks 12 pk stubbies $1999
Haagen 15 pk stubbies $1999
St Remy Brandy
Jim Beam 10pk cans $1999
Billy Maverick 81 12pk cans $1999
2 for $15
110 Ocean View Road, Oneroa. Phone 372 5559
Buy any Corona 12 pack and go into the
draw to win a GLOBE CRUISER BOARD
Above – The fnished tofu dish.
Right -- Some of the sea vegetables from
Yachiyo's pantry. The various kelps and
seaweeds provide many nutrients not
found in land-based vegetables.
Seaweed cut into strips to
be used as chewing gum.
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