Soup of toasted red seaweed
Sheets of red seaweed, toasted over the fire, crumbled and boiled in water.
Traditional use
- Time
- 15 minutes
- Makes
- 2 bowls
Red seaweed (laver, a relative of Japanese nori) was an important food of the Kwakwaka'wakw. They made winter stores of it in cedarwood boxes, and they toasted single dried sheets on a rack over the fire, ground them to powder and boiled that with water. Dried seaweed was often eaten with smoked salmon.
Ingredients
- 4 sheets of dried red seaweed (untoasted nori or laver)
- 600 ml water
- Smoked salmon to eat with it
Step by step
- Hold the sheets one at a time briefly over a flame, or put them in a dry frying pan, until crisp and turning greenish.
- Crumble them between your fingers or in a mortar into a coarse powder.
- Bring the water to the boil, sprinkle in the seaweed and simmer for 5 minutes.
- Ladle into bowls and eat with smoked salmon.
Tips
- Use unseasoned sheets: the toasted nori with salt and oil from the supermarket tastes different.