This seaweed salad is an inspiration from Sumiya, one of my favorite Japanese Izakaya restaurants in the Bay Area. I order it every time I go to the restaurant. After a few times trying it, I decided to replicate it at home. The salad itself was not very hard to make, but it was very time-consuming since I had to soak the konbu /dashima (昆布), white tremella fuciformis mushroom (雪耳), and black auricularia mushroom (雲耳) ahead of time, boiled and chopped them. Then tossed everything with some green salad mix.
It was the vinaigrette dressing that needed some experiments. My version of the dressing didn't taste exactly like the one from the restaurant. But it was very close. I used the Japanese ingredients like mirin and ponzo sauce, then mixed with water, sugar, and pepper.
I love all kinds of seaweed. They are delicious and have interesting texture. Most importance of all, they are very good for our health!
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