665468 Sat Nov 07 16:29:00 -0800 2009 9 27 General Chowhounding Topics 0 5163996 It's so often like eating sweetened strands of plastic. But not always. What's the catch? Sat Nov 07 16:29:00 -0800 2009 11106 tatamagouche 1 5164051 to me, it has to have a good mix of different kinds of seaweed, plenty of sesame seeds, the bite of chili pepper, and that great saltiness you get with good seaweed. And it must be tender. Sat Nov 07 17:05:45 -0800 2009 5163996 264146 kubasd 1 5164092 Good question, I was wondering about the same thing. They usually sell it by the sushi at the supermarket but I usually have it at a japanese restaurant and it's very addictive. Sat Nov 07 17:33:34 -0800 2009 5163996 224081 BamiaWruz 1 5164470 It's gotta be just the right balance of sour (rice vinegar), sweet (sugar) and salty (dashi). Sat Nov 07 21:54:54 -0800 2009 5163996 56183 soypower 1 5164520 I make seaweed salad with the following: 1. Sesame oil 2. Diced garlic 3. Chili flakes 4. Rice wine vinegar 5. Soy sauce 6. Sugar Combine, and toss with seaweed, chill in fridge overnight, then garnish with toasted sesame seeds. Good seaweed salad needs to have sweet and savory, and have a nice smokiness from the sesame oil and seeds. And the seaweed needs to be a bit chewy, but soft and never rubbery. Sat Nov 07 23:05:15 -0800 2009 5163996 11583 ipsedixit 2 5164534 yes, exactly what i'm looking for in a seaweed salad..... although i prefer the tiny red rings of chilis instead of the flakes Sat Nov 07 23:21:53 -0800 2009 5164520 264146 kubasd 2 5165145 I think your description of the texture nails it in my own mind. Sun Nov 08 10:42:41 -0800 2009 5164520 11106 tatamagouche 3 5165236 this thread prompted me to have a dinner of seaweed salad and calamari salad last night... sooooo good! Sun Nov 08 11:46:17 -0800 2009 5165145 264146 kubasd 1 5191405 newbie query what seaweed u recommend ( i know only of wakame) Wed Nov 18 08:48:26 -0800 2009 5163996 185303 divya 1 5191940 There are so many types of seaweed salad that a single answer is not possible. My favourite is Hijiki (or Arame if you're concerned about the arsenic levels in hijiki) with shreaded carrot, and inari pouches (abura age) in a soy based dressing. I also don't mind pure wakame with a sesame and miso dressing. I have only rarely had a seaweed salad with a mix of seaweed before. Nor, have I had much seaweed salad with chili. Wed Nov 18 11:32:11 -0800 2009 5163996 24055 Atahualpa