2 to 3 cups
For those who’ve not yet discovered the romance of seaweeds, an underwater world awaits. Until I got to the Northwest, I knew of seaweeds only in Oriental produce markets, health-food stores, and Japanese sushi bars. Since I was not a member of the miso-tofu club, I knew nothing at all. The Asiatic linkage in the Northwest, however, makes seaweed as natural a flavoring agent in America as salt and pepper and as natural a vegetable as salad greens.