Longevity Okinawan Seaweed Salad Recipe

The Japanese leads the Asian world in using seaweed extensively in their cuisine.  Seaweed is considered a true "super food" as it contains many health benefits.  It acts as a cleanser to detoxify your body, improve hair health, regulate hormones, speed up metabolism and promote younger looking skin color.



  • 1 oz kurome (dried seaweed)

  • 3 oz gobo tempura fish cake

  • 5 oz konyaku (gelatinous sheet from tuberous root)

  • 5 oz firm tofu

  • 1 tbsp salad oil

  • 1/8 cup soy sauce

  • 1 tbsp sake (Japanese rice wine)

  • 1 tbsp mirin (Japanese sweet rice wine)

  • 1 tbsp sugar

  • 1/8 tsp dashi-no-moto (soup base granules)

  • 5/8 cups water


  1. Sliver the gobo tempura fish cake and konyaku

  2. Drain tofu well

  3. Place kurome in water and soak for about 20 mins.  Drain well

  4. Place oil in a large frying pan and heat up oil

  5. Add kurome, fish cake and konyaku into frying pan and stir fry for 3 mins

  6. Add remaining ingredients except tofu and cook over medium heat, stirring constantly, until liquid evaporates.

  7. Remove salad from frying pan into a bowl and put into fridge to chill

  8. When ready to serve, cut tofu into strips and add to salad.  Toss lightly

  9. Makes about 3 small servings

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