Soups

• Add cut up pieces of dried seaweed to some hot water and let it soak for 10 minutes or more. Throw out the water and rinse it a couple of times to remove the fishy odor. You can now add this to soups and stews as a rich addition. Don't add too much or you may find it overpowering. In the Japanese soup dashi, the seaweed is removed before serving.

Salads

• Soak the dried seaweed, such as kombu or nori, overnight in cold water. This will reconstitute it and make it much softer. Drain the water and rinse it a couple of times. Cut it up into ribbons with scissors and then dress it with a vinaigrette to serve as a side with poached fish.

Sushi Rolls

• Layer dried seaweed (nori), rice, vegetables and fish into a tight roll and serve with different combinations of soy sauce, wasabi and pickled ginger. The Chinese like to do this with sheets of dried kelp.

Gim

• Thinly coat the dried seaweed in sesame oil, sprinkle it with salt and roast until crispy. This is a snack that is eaten along with rice and other foods as a nutritious food in Korea.

GimJaBan MuChim

• Crumble the seaweed into small pieces and then massage some sesame oil into it until it is well covered. Heat it in a pan until it is crispy, cool and then add green onions, garlic, a little water, sugar, sesame seeds and soy sauce with a sprinkling of red pepper flakes. Mix it well with your hands and serve at room temperature.