This version of the Hawaiian snack — buttery and tossed with umami-loaded seaweed and sesame seeds — is adapted from her recipe, which was passed to her from a longtime friend in New York ...

In Japanese cooking, you might see black sesame seeds sprinkled on top of rice. It's also an ingredient in furikake, a mixture that also includes dried seaweed and fish flakes. Korean cuisine uses ...

Furikake (fooh-rih-kah-keh) is a savory Japanese condiment made of dried seaweed, toasted sesame seeds, and dried fish. It's often sprinkled on rice, fish, eggs, and noodle dishes. Furikake is ...

A maple-soy blend coats crunchy cereal and helps salty seaweed flakes and sesame seeds stick to the mix. After a few minutes of mixing, you simply slide the pan into a low oven to hang out and ...

Roasted seaweed is more than just snack. It’s a powerhouse ingredient. If you can't find gim, which is already seasoned, you can use toasted nori instead—just add a bit more salt and sesame ...

Garnish each portion with sesame seeds. The finished dish will keep, well covered, in the refrigerator for up to 5 days. Recipe: Wakame Seaweed Salad This is the salad you often find served in ...

Meanwhile, place seaweed in a small bowl and add warm water to cover. Let soak until softened, about 5 minutes; drain and squeeze out excess moisture.

You make it by soaking dried seaweed until soft, then cooking it with beef (or another protein), sesame oil, and seasonings.

1. Beat the butter for 5 minutes on high then add the milk and sesame oil for a further 4 minutes until light and fluffy. 2. In a mortar and pestle grind the seaweed and sesame seeds to a fine powder.

Furikake—a crunchy Japanese sprinkle of seaweed, sesame seeds, dried fish, and other goodies mixed together—tastes good over rice and even better over a big salad or plate of pasta.