This is the general name for seaweed. Depending on the variety, it can be grilled/broiled until crisp, cut and added to soups, stews and salads, stir-fried, or cooked to soften and wrapped round moulds. Like dried funghi, seaweed expands considerably when soaked, so only a little is needed. The types and methods of preparation are described in the Glossary.
© 1986 Colin Spencer. All rights reserved.