Wakame

Spring shoot and spring seaweed simmered in dashi. Nothing added.

Wakame, tofu, dashi. The seaweed is texture more than it is flavour.

Soft cubes against silky ribbons. A texture argument that keeps winning.

Marine slipperiness needs acid, and seaweed is too delicate for wine vinegar.

The other half of sunomono. Both taste of cold water and green.

Toasted seed over marine silk. Korean muchim leans hard on it.

Korean seaweed salad is oil first: it coats the ribbons and unclumps them.

The salt is already there. Soy is adding depth, not seasoning.

Brisket and seaweed soup, eaten on birthdays and after childbirth.

Grated raw into the dressing. Gingerol clears the faint iodine tail.

Bitter pith against marine mineral. A salad with no name yet.

Peppery polyphenols over silky marine. Different sea, same instinct.

Glutamate on glutamate. Wakame-dressed tomato reads as a cooked dish, cold.