Some sea vegetables are harvested by season, just like corn or pumpkins. Wakamé, or sea-tangle, is sweetest and most lustrous in the early spring, and that’s when it’s harvested in Japan. At that time wakamé is sometimes served fresh, as sashimi, although most of the crop is dried and stored for the year to come. This salad uses dried wakamé since it is readily available in specialty stores.
The recipe here offers two dressings, one that is classic, the other contemporary. Both owe their tart, robust flavor to a lemon and miso (bean paste) mixture; the traditional dressing is thick like a sauce, while the modern one, based on a Continental-type vinaigrette, pours easily. The miso vinaigrette dressing is also fabulous on tossed greens.
© 1988 Elizabeth Andoh. All rights reserved.