Super Soakers and Seaweed

Ever since visiting Kushi last week, we've really been focused on slow food. I've always dreaded soaking my beans and rices because it feels so labor-intensive. You have to know, at least a day in advance, that you're going to be in the kitchen in twelve hours soaking aduki beans, and as someone who likes to cook exactly what I'm in the mood for when I want it, this has always struck me as a burden.

Big surprise, it wasn't.

In two days, we soaked four different items, and because of it, had AMAZING, fresh tasting dishes that brought so much fun and joy to the kitchen!

The Soaker: Short Grain Brown Rice, Tuesday Night.

The Dish: Rice with hijiki, carrots, and burdock Wednesday Lunch.

The Soaker: White Kidney Beans, Wednesday Morning

The Dish: Moroccan Bean Stew, Wednesday Dinner

The Soaker: Short Grain Brown Rice, Thursday Morning

The Dish: Steamed Collard Greens with Blanched Onions, Poached Salmon.

The Soaker: Hijiki Seaweed, Wednesday Morning

The Dish: Hijiki, Carrot and Burdock Salad, Wednesday Lunch.

The cool thing about soaking seaweeds is that it doesn't take too long, and when you rinse it, it takes a lot of the sodium and salty flavor out of it. It's important to watch your seaweed intake so you don't get too many minerals, but if you vary the kinds of seaweed you consume, you can get some great dishes:

Nori

Uses: Sushi, dry-roasted snacking, crushed as seasoning

Wakame

Uses: Soups, raw salads with seasonings and other fresh ingredients

Kombu

Uses: Soups, dashi stock

Hijiki

Uses: Cooked hot in dishes, mixed with other vegetables