Very beautiful to look at, its colour is described as bright blue by Japanese specialists (green for neophytes!).
It has a very pleasant, crunchy texture.
It goes well with seaweed salad, grated raw vegetables or vegetables, sashimi ( thin slices of raw fish) garnish, meat or fish carpaccios, or stock or seafood casseroles…
For soups and stocks, use it as it is, dried, and it will rehydrate without difficulty.
As a garnish, just rehydrate in a large quantity of cold water for 15 minutes then strain and rinse. It will increase in volume by about 9.
Blue yanaginori is well known for its great nutritional value, fibre richness, calcium, magnesium and carotene.
