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“This is a lovely salad that I've enjoyed in Japanese establishments. It is pretty close to the one I had, though I do believe there were pieces of agar and red pepper flakes in the one I ate before. This salad is also different because the sea veggies aren't as bright a green. I suspect this is because the sea veggies I used aren't artificially colored. This goes well with any Tofu or Miso dish. I didn't include the chilling time in the recipe.”

Ingredients Nutrition

  • For the Salad
  • 2 cups dried wakame seaweed
  • 1 cup dried arame seaweed
  • For the Dressing
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons brown rice syrup
  • 1 tablespoon tamari or 1 tablespoon soy sauce
  • 12 teaspoon white pepper
  • 14 cup sesame seeds (I used black and white)


  1. Soak Wakame in enough warm filtered water to reconstitute it. About 5 minutes. It should be soft. Drain it well and pat dry. Remove any tough stems and discard. Cut the sea veggies into strips.
  2. Soak the Arame the same as the Wakame. Drain and pat dry. Combine the Wakame and Arame in a medium size bowl.
  3. Make your dressing. In a small bowl mix the vinegar, sesame oil, rice syrup, tamari or soy sauce and pepper. Add to the sea veggies and toss to coat.
  4. Stir in the sesame seeds. Cover and refrigerate until chilled.
  5. You can serve this over a green salad if you like.
  6. Bon Appetit!

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