Episode 44: Seaweed

Sure, nori and kombu are loaded with nutrients and umami, but are they funny? We can try. While splashing around in the ocean of seaweed humor, we learn how to shop for savory seaweed products, including tsukudani, Korean salted laver, and furikake. That’s a funny word, right? www.spilledmilkpodcast.com

16 thoughts on “Episode 44: Seaweed

  1. Ryan

    One of my favorite things is a Korean application for a snack and sometimes meal: Short grained (or some sticky-ish) rice, kimchee, a Korean or other Asian-style veggie pickle, and and a strip of nori to wrap it all up in with chopsticks.

  2. Carrie @Rhubarb Sky

    Kombu is often recommended to be used when cooking beans. . . it’s supposed to help with flavor (natural MSG, anyone?)and also lower, uh, flatulence. Just chuck a hunk in your pot with your beans while they cook and fish it out at the end.

  3. riye

    YES!! I love nori. Its good with noodles too. Mom used to make soba sushi in the summer–cold buckwheat noodles, egg cooked with a little sugar, wrapped in nori.

    Konbu is okay but I don’t really like stuffed kombu.

    P.S. Speaking of MSG, mom used to liberally sprinkle some of her cooking with “aji shio” (half salt half MSG)–kind of horrifying but tasty.

  4. Amy

    I put furikake on my salads for extra flavor and crunch. The key to making sure it’s not too sweet is to shake the bottle a little before dispensing, and not to put too much. Plus, it comes in so many flavors that it’s easy to find a less sweet one.

  5. Anthony

    Thanks you guys! Xo Seaweed! As the HUNGRY MONKEY probably knows those little packages of Roasted Nori sold around town and TraderJoes make great snacks for kiddies. My little girl cant get enough. They are salt bombs but they’re loaded with brain building Bvitamins and help expand their food universe. Only downside, your precious child’s breath will smell of the sea.

    Great stuff guys!

  6. Derick

    Man. I hate to say this, because I love the podcast. I’ve been listening to back episodes. (My friend just told me I should listen to the both of you.) Anyway, since I can’t comment on the back episode I want to, I’m commenting here. your cracker episode makes me sad. It seems like you missed the joy of the cracker. (Umm…that doesn’t sound weird at all.)

    Backstory: I come from the land that time forgot. AKA the Midwest. The land that looks back fondly on the Better Homes and Gardens Cookbook, the Betty Crocker Cookbook, and the Good Housekeeping cookbook. My mom used to have various home shopping parties for goods such as Tupperware and the ilk where crackers would feature prominently. It makes me very sad that some of the great dips and things that can be done for/with crackers, chips and other things weren’t showcased as well during this episode. :(

    Also, a Ritz cracker can do magical things as a topping for a casserole. (Yes, casserole.) (Hi, still from the Midwest here.)

    P. S. The greatest cracker ever made is the “Chicken in a Biscuit.” I feel terribly saying that. it’s not a conveyance for cheese, it’s just magic.

    1. mamster Post author

      Derick, man, you gotta let crackers be crackers. We’ll do a dip show at some point, for sure.

  7. riye

    Re: stuffed kombu. I’ve never made it but I think its ground pork and seasonings wrapped in kombu and usually tied with a thin strip of kombu. Then its braised in soy sauce and (I would guess) mirin. I don’t see it too much these days but when I was growing up most Japanese-American families had it at get togethers.

  8. Annerbee

    Hey would you guys consider doing a show on miso paste? I really want to get into using miso paste, not least of all to make my own miso soup at home. I am intimidated, though, by the giant jars, and different colors, etc.

  9. Kristy

    You should stop by a Japadog in Vancouver. Seaweed on a hot dog. Kind of conflicting to my American expectation of a hot dog (hot dog + the ocean all at once), but delicious nonetheless.

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