Friendly Food From the Sea
Archaeologists believe that Japanese cultures were eating sea vegetables before the dawn of agriculture, over 10,000 years ago. In fact all over the world throughout history people living in coastal areas have enjoyed these friendly gifts from the sea. Today, though the terms ‘seaweed’ and ‘sea vegetable’ are often used interchangeably, sea vegetable is usually used to describe seaweeds that people commonly eat. There are roughly 9,000 known types of seaweed in the world, and none have been found to be poisonous. Yet fewer than 20 of these have the honor of being called sea vegetables. Seaweeds, like land plants must have sunlight to grow, but they draw their nutrients from the surrounding water rather than pulling them from soil. As a result, sea vegetables offer concentrated nourishment at levels rarely found in land plants. They contain a whole spectrum of nutrients including calcium, iron, potassium, zinc, vitamins A, B complex, C, D, E, K, and a trace mineral profile similar to that of human blood.
Cleansing Compounds Abound
Traditional healers have long known that sea vegetables can help to purify and cleanse. Modern scientific research has identified several compounds that appear to be responsible for sea vegetables’ detoxifying and immune enhancing qualities. These include lignans, fucans, and polysaccharides like alginic acid, found abundantly in brown algae sea vegetables such as kombu, arame, hiziki, and wakame. In one of the most notable studies on sea vegetables to date, a team of researchers led by Dr. Yukio Tanaka at McGill University in Monréal demonstrated that alginic acid has the ability to bind with heavy metal pollutants found in human intestines, rendering them indigestible and causing them to be eliminated. Good news in a time when our intestines may host the likes of barium, mercury, lead, and radioactive strontium.
Quality Sea Veggies From Japan
Though for most of us sea vegetables are an acquired taste, their culinary and health benefit makes acquiring a taste for them well worth the effort. Eden can help, with 12 of the finest Sea Vegetables in the world, selections to please the beginner and the well initiated alike. All are exclusively from Japan ~ renowned for their purity, superb textures, superior flavor, and remarkable nutrition. Each is cultivated or wild harvested from Arctic current, environmentally protected waters and prepared by centuries old traditions. If eating sea vegetables is challenging to you, start with the mildest like Agar Agar, Arame, and Nori. Try adding EDEN Instant Wakame Flakes to miso soup. Sprinkle EDEN Nori Krinkles and Spicy Nori Strips on noodles, rice, and salad. Visit our website for dozens of other ideas and recipes, and see edenfoods.com/sushi for step-by-step sushi nori roll instructions.
As a valued customer, receive 20% OFF any Sea Vegetables you order. Simply enter the coupon code "SEAVEG" when prompted during checkout. We encourage you to extend this offer to friends and family as well.
Offer expires November 31, 2007.
Quick Udon Salad with Mekabu
Serves: 6 | Prep Time: 0:15 | Cook Time: 0:15
• 8 oz Eden Organic Whole Grain Udon (1 package)
• 1/4 cup Eden Mekabu
• 1 cup carrots, julienned, blanched 2 minutes
• 2 cups cabbage, shredded, blanched 2 minutes
• 1/2 cup scallions, finely sliced
• 1/4 cup Eden Organic Brown Rice Vinegar
• 1/4 cup Eden Mirin
• 1 Tablespoon Eden Toasted Sesame Oil
• 2 teaspoons Eden Hot Pepper Sesame Oil
• 1/4 cup Eden Shoyu Soy Sauce
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Soak mekabu in hot water to cover for 10 minutes, drain, and soak in cold water for another 2 minutes. Drain the mekabu and set aside. Cook udon as package directs, rinse and drain. Place udon, mekabu, carrot, cabbage and scallions in a mixing bowl. Combine remaining ingredients for the dressing, mix and pour over the udon. Gently toss to mix.
Nutritional Info (Per serving)
218 Calories, 5g Fat (21% calories from fat), 7g Protein, 36g Carbohydrate, 5g Fiber, 0mg Cholesterol, 914mg Sodium
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