Yesterday for our lunch we made some seaweed salad. It was really good. Here in our household we mostly make the Guso (not sure what the English word for it) kind of seaweed. The looks its like young branches of the tree without the leaves and colored green. Blanch it or boil water and put the guso on a strainer/colander and just pour the boiled water over it for just few minutes and wash it right away with water to cool it so that it would not be overcooked. Put that aside. On a separate bowl cut some onions, bell pepper, lemon or calamansi. Add about a cup of vinegar, salt & pepper. You can also add some other veggies to it like cucumber, radish and shredded carrots. Some people will add the radish directly. For us we had some other thing to do first with the radish. On a separate bowl, we slice the radish so thinly, then put about 2 tbsp of rock salt in it and kind of squeeze in the process to let out the bitter juice in it. Do it twice and washit with water and give it a squeeze again to let the water out. You can dab it with paper towel too. Mix all the ingredients together and serve. Its just like how you make the kinilaw or ceviche. Just without the fish.
Another kind of seaweed is the Lato. It’s commonly used in the Japanese restaurant here for relish with the raw fish they serve like sushi and sashimi. Every time I ordered sashimi here in the Japanese place they always had lato on the side. I ate it with the wasabi and the kikkoman sauce. Its really good though. It goes well with the shredded radish and some carrots too. The texture of lato is just like an 8th size of a grape and with like water inside, when you bite it, its crunchy and its like a bag of water that burst. You can also add the same ingredients just like with the guso. Just don’t blanch the lato or it will be saggy. Just clean it and really wash it with cold water. I like lato a lot too. Bob and the kids don’t eat seaweed. 😉
Another seaweed is the Lukot. It’s feels like the angel pasta when the pasta were cooked. Brownish green colored and it doesn’t look appetizing to me. That’s the seaweed I don’t eat. I tried it once and made me gag. Honestly it taste okay. I just can’t look at it for a long time. I’m not gonna say what it looks like. Some people really like this kind of seaweed. It’s just not for me though.
When I was in the States I can’t remember if I’ve seen some seaweed there before. There might be I was just not looking for it before. I’ve seen some chef in the States on TV now using seaweed especially with the Japanese cuisine. I think it’s mostly used and eaten here in Asia. I am just familiar with the 3 kinds (guso, lato & lukot) commonly used here in our area, I think the Northern part of the Philippines eat it too.
Have you tried one of the 3 seaweed here in the Philippines? Do you like it? Let me know what you think.