Sweet Cabbage and Arame

Drop cabbage into boiling water and return to boil for 30 seconds; drain cabbage in colander. Heat oil in pan and lightly stir fry tofu and arame, add cabbage. Now add seasoning mixture and bring to a boil. Reduce heat and simmer until cabbage is soft (10 to 15 minutes).

Prepare sauce, thinning to a pourable consistency with a little of the seasoning mixture or water. Stir the sauce into the vegetables just before serving.

Curried Cabbage and Arame

Toss in drained arame and tamari or shoyu, cover and simmer until tender but crisp, about 5 to 8 minutes. Place in bowl or on dish and serve.

KOMBU

Kombu and Sweet Potatoes

Stir in rice syrup, cover, and simmer 10 minutes more.

Now add shoyu, cover and continue to simmer until potatoes are tender (3 to 5 minutes).

Serve hot sprinkled with sesame seeds.

Hearty Vegetable Bake

Ingredients:

• 1 7-inch piece Emerald Cove^® Kombu
• ½ small head cabbage
• 1 onion
• 1 cup water
• 2 carrots
• ½ butternut squash
• 1 Tbsp plus 1 tsp Emperor's Kitchen^® Organic Johsen Shoyu

Soak kombu for 10 minutes in 1 cup of water, then chop into one-inch squares. Cut onion and cabbage into wedges, cube carrots into small pieces and squash into larger pieces. Place in a baking pan. Add shoyu to kombu soaking water and pour over vegetables. Cover and bake in a moderate oven for an hour.

WAKAME

Wakame Cucumber Salad

Soak wakame, drop into boiling water, then remove, and immediately plunge into cold water. Remove tough ribs and chop wakame into 1" pieces. Wrap in clean towel to remove excess moisture. Gently squeeze excess water from cucumbers and place in bowl with wakame.

Combine remaining ingredients, add to salad and toss.

For a more elegant presentation, serve on a bed of lettuce leaves and garnish with paper thin slices of red radish and a light sprinkle of alfalfa sprouts.

Wakame Miso Soup

Soak wakame in cold water for 10 minutes, cut away ribs, and slice into 1 inch pieces.

When carrots are tender, add wakame to stock and simmer for 1 minute. Then add scallions and simmer another minute. Remove from heat.

Dissolve miso in some of the broth and return to pot. Allow to steep briefly before serving.

NORI

Stuffed Nori Cones

Place all remaining ingredients, except watercress, in a bowl and mix together well.

Carefully fold one piece of nori at a time into a cone shape. A drop of water will stick overlapping sides together.

Fill each cone with the mix, decorating the top with watercress, and serve.

Nori Rice Balls

Moisten your hands in lightly salted water, then gently but firmly form about ½ the rice into a ball. Continue until all 8 are finished. Wet your hands as necessary to prevent sticking, but use as little water as possible.

Press your index finger into the center of the rice ball and insert ½ umeboshi plum, or about ¼ tsp umeboshi paste ( For variety, you may substitute minced pickles, deep-fried tofu, or seitan wheat meat, or your favorite cooked vegetables). Seal the opening. The outside of the ball may be rubbed lightly with umeboshi or miso for extra flavor.

Using 2 squares of nori, cover each rice ball. At first it may look a little ragged; set it down, wrap the rest, then come back to the first, and gently pack as you would a snowball.

Umeboshi helps preserve the rice and aids its digestion. Rice balls keep best if wrapped in waxed paper, then in paper. Do not wrap in plastic or store in airtight container.

SUSHI NORI

Oriental Cole Slaw

Cover vegetables with a plate that fits down into the bowl and place a weight on top of the plate. Refrigerate for 6 hours or overnight.

Drain off liquid and toss vegetables with oil, shoyu, lemon juice, and parsley. Shred nori on top.

Nori and Spinach Salad

Heat oil in pan and fry tofu until golden on both sides. Drain, allow to cool, then cut into thin strips.

Bring water to a boil. Drop in spinach and boil until it just turns deep green (30 seconds to 1 minute). Pat spinach dry. Mix spinach with dressing and tofu.

Sprinkle with nori and sesame seeds, gently toss together. Serve immediately.

KANTEN

Baked Spiced Pears in Cider Aspic

Preheat oven to 350 degrees. Halve and core pears, and arrange halves, peeled side up, in a single layer in an oiled glass baking dish. Push a few cloves in each half, then pour on cider aspic to cover. Bake for 45 minutes, basting once or twice. Let cool, then cover and refrigerate to set before serving.

Banana Creme Pie