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December 11, 2008


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Lovely, lovely as ever Lucy. Yet again you're encouraging me to push my seaweed boundaries - I'm such a tentative user.

But that dressing idea . . . I can see why it won't leave your head.


Now, the dish sounds divine and exactly what I'm craving this week. It's panto time at school and my meals are grabbed on the run in between zipping pupils into costumes and yelling at villagers to stop talking back stage.

What do you mean by natto miso? I know both miso (as in the soup base) and I know natto (as in the vile, vile fermented bean mixture my Hokkaido students used to inconsiderately eat for breakfast) but natto miso is new to me.

another outspoken female

I feel healthy just looking at that. Osmotic culinary goodness at its best :)


This is just the sort of dish that would make a vegetarian very happy at a Christmas celebration in Melbourne where everyone decided to eat seafood (I would struggle to think of a good vegetarian alternative if my family was into that sort of feast)

Sorry to hear your end of year trip is cancelled - hope you get time to relax and enjoy some of Melbourne's great summer entertainment like shakespeare in the botannical gardens and moonlight cinema or even jazz at the zoo! These things always pass by too quickly.

Head Cook

Its really awesome food, The pictures are excellent. I am seeing different varieties of ingredients here.

Thanks for posting


You are so lucky to find those delectible mountain veggies; I've never seen such thing around these parts. And goodness, gracious - fiddlehead ferns! I love those special little treats. This dish looks wonderful.


I like bracken- such an unusual hard to place flavor! Seeing that this kind of reminds me of bibimbap, I'd guild the lily with a fried egg.


Push those boundaries, Kathryn.

Wendy. Panto Season sounds quite fun, really. Natto is disgusting, truly so, but natto miso is yum:

'Unlike natto, natto-miso contains salt and is prepared with whole barley and soybean Koji, Hijiki or Kombu seaweed and ginger. It has a sweet, salty fruity flavour with a soft chewy texture due to whole grains and whole soy beans.'

It's kinda like a chutney, I guess. Very good. And I promise you, nothing like natto. Ick.


AOF - Darls, I'm doing my best to keep you glowing in a virtual way.

Johanna, you are so right - seaweed gives you a vegan taste of the sea rather than fishy-flesh. There is much to do here, right here at home. And I will miss my almost-in-laws HUGELY, but a hol at home in a new big backyard is equally good. Moonlight Cinema...big yay.

Hi Julia, and thanks. Glad to be of service.

Chelsea, I got excited like a small person does at Christmas when I saw them. Goodness. It was very nearly embarassing. I'd pop some in the post if I could - you'd like their freshness, methinks.

Calli, yes, I don't know how to describe the ferns, other than they taste clean and green. Do you know, I very nearly did guild my lily just so?


That looks astoundingly good. Arame is my favorite sea veggie and I love it in salads--I was thinking this was a cold dish by the photo and then saw the recipe. But I might still try it as a salad--what a wonderful mix of flavors and textures!

Lori Lynn @ Taste With The Eyes

I don't know why but I feel so calm after reading this post. I have had hijiki, but not arame. The whole dish sounds lovely.


Spot on Lucy, this does sound perfect for a night in amid all of the other excess at this time of year.

Must expand my seaweed repertoire!


Ricki - cold it's quite lovely, too. Love that sweeter, gentler, arame more than the other kinds of seaweed.

Lori Lynn - I was hoping to inject a little corner of pre-festivities calm in here. I'm so pleased it worked!

Sophie - all that excess just drives you mad in the end, I reckon. Much better to come home to ingredients that are exotoc, but light.


How gorgeous Lucy! So glad Etsuko's dressing has made it into your cooking; I love that combination of Asian and Western flavours.


hi Lucy from Robbie in Gippsland..forgive me but what are "mountain vegetables"?


Hi Robbie, somehow I missed your comment...up in the introduction to the recipe you'll find what they consist of - a good Japanese grocer should be able to help.

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