The Japenease excell in the farming and drying of a wide variety of seaweeds, all of which are loaded with nutrients, fragrance and flavour. Such varieties as Nori, Arame, Wakame and Kelp. Its worth experimenting with seaweed they all require soaking. Once a pack of dried seaweed is opened it should be stored in a cool, dark, air tight container in a dry place and used as soon as possible.

However the crispy-fried seaweed you get in Chinese restaurants is not seaweed at all but finely shredded dark green cabbage. Alot of people make the mistake of thinking it is real seaweed and it is so easy to make too:

You will need:225g spring greens, olive oil, 1 tblsp sesame seeds, salt and a few drops of soy sauce

Simply wash the spring greens and dry in a clean tea towel. Remove the midribs and lay the prepared leaves on top of each other, roll up tightly like a cigar and shred carefully crosswise with a sharp knofe in very thin strands. Separate the strands then heat the oil in a wok, standing back (the shredded leaves spit violently as they hit the oil so take care do not add too much at once if you do they will steam and not fry quickly) from the wok add a small handful of the cabbage and fry for about 1 minute until foam subsides and cabbage has shrunk, being dark and translucent. Remove with a slotted spoon and drain on kitchen paper spreading it out so any excess is absorbed. Carry on cooking the cabbage in small batches then arrange on a dish, season, scatter with sesame seeds add a few drops of soy sauce and enjoy your seaweed. Why not serve you crispy seaweed topped with a mix of chinese finger foods from chicken wings, spring rolls to spare ribs.

Have you used actual dried seaweed before? if so how did you get on with it and did you enjoy it?