Pickled Seaweeds


½ cup arame

½ cup wakame

1 cup daikon, julienned

1 tbls ginger, grated

1 tbls tamari

2 tsp umeboshi vinegar

½ tsp sesame oil

1 tbls rice wine vinegar

1 tbls toasted sesame seed to garnish


In a bowl soak the arame and wakame in 1½ cups filtered water until soft – about 3 minutes.   Now add the other ingredients and stir. Leave to marinate in the fridge unit ready to eat. Serve in a small bowl, as a side, sprinkled with sesame seeds.