Gifts From The Sea


Red Lentil-Lemon Soup




2 medium onions

2 cloves of garlic

½ tsp. sea salt

1 Tbs. unrefined sesame oil

1 tsp. ground cumin

½ ounce dried Wakame  (approximate)

1 ½ cups dried red lentils

5 cups water or light vegetable stock

1 bay leaf

2 thin strips of lemon rind

1 Tbs. fresh lemon juice

1 Tbs. Rice Miso  (to taste)

Chopped parsley or scallion or thin slices of lemon for garnish




1.  Soak the Wakame.

2.  Chop the onions into medium pieces.

3.  Chop the garlic. On a cutting board, mash the garlic into the salt with the side of a knife blade make.


4.  In a 3-quart soup pot, heat the oil over medium heat. Add the onions and sauté until translucent, about 3-4 minutes.


5.  Add the garlic paste, cumin and cook until the onion is golden, about 6-7 minutes longer.


6.  Meanwhile, pick over the lentils and rinse. Add to the onions with the stock or water and bring to boil, skimming off the foam, if necessary.


7.  Reduce heat, add the bay leaf and lemon rind and simmer covered.


8.  Trim the ribs from the soaked wakame and cut the wakame coarsely, and the ribs into ¼ in. pieces and add to soup. Cook until lentils break down and become creamy, about 35-45 minutes.


9.  Combine miso with a small amount of soup to make a thin paste. Stir into soup to season. Discard bay leaf and lemon rind. Add lemon juice and stir.

Pour into bowls and garnish.




Hiziki Noodle Salad




1 cup hiziki

2 cup apple juice or water and mirin ( 2 : 1 )

1 Tbs. shoyu

2 tsp. ginger sliced thin and minced, or grated

1-2 tsp. (brown rice) vinegar

1 Tbs. unrefined sesame oil

1 Tbs. toasted sesame oil

8 oz  pasta (summer-udon) (winter-soba)

4 oz snow peas-stem ends removed and thinly sliced on diagonal

1 red pepper  - cut in thin strips and sliced diagonally

1 yellow pepper  -  cut in thin strips and sliced diagonally
2-3 stalks celery -  sliced thinly on diagonal



1. If hiziki is in long strands, punch package to break up. Soak hiziki until soft. Lift carefully out of bowl.


2. Pour off upper part of soaking water, discarding remainder. Bring to 1 cup, adding more water if necessary.


3. Add  ½ cup mirin and cook hiziki in liquids. Simmer for 10 minutes, uncovered, to cook off liquids.


4. Add shoyu, vinegar, giner, sesame oil and cook till thickened.


5. Cook noodles and rinse in cold water. Toss with toasted sesame oil.


6. Add raw vegetables and toss (vegetables may be blanched for 1 minute)


7. Add hiziki mixture to noodles and toss.




Strawberry Kanten




1 bar agar-agar or 3 Tbs. agar flakes

2 cups apple juice or half apple juice and half pear or berry juice

A pinch of sea salt

1 pint strawberries or peaches, bananas or mixed

1 teaspoon vanilla



1. Wash bar of agar and squeeze out excess water.


2. Heat juice and add agar, tearing it into pieces, stirring to dissolve.


3. Add vanilla and salt and bring to boil over medium hear with cover ajar to prevent boiling over. Simmer for 10 minutes.


4. Line bottom of baking dish with sliced fruit.


5. Check for lumps first, then pour juice over fruit in baking dish.


6. Freeze one hour, then remove to refrigerator.