(http://www.flickr.com/photos/cathyerway/4991321573/ "IMG_6562 by cathyerway, on Flickr")
It’s a ubiquitous side on the sushi restaurant menu, but “seaweed salad” is just weeds from the sea, tossed with dressing. Often, it’s made from dried and reconstituted seaweed sheets, shred into ribbons. You can get packages of the dried stuff at any Japanese grocery. Or, if you’re at the beach, you’ll come across it, fresh, for sure.
Well, I was at a beach last week and couldn’t help but pick up several types of washed-up seaweed. We’ve gone over foraging for wild edibles in the park here, and I’ve digressed on the wonder of finding wild oysters on Mark Bittman’s blog, too. But I have to admit, this was something that even I had to muster a little courage to eat. I’ve never picked up seaweed, cleaned it, and eaten it before.