The geisha have always taught me that beauty begins from the inside out, and so I was unsurprised to learn that seaweed’s many health benefits apply to the skin. Seaweed has always been one of my favorite foods—growing up, my family would nibble crunchy green strips of dried nori instead of potato chips. As I’ve grown and spent more time in the kitchen with Alea, I love playing with recipes from Kyoto to take advantage of the nourishing properties of seaweed. I hope you will try creating some of these recipes from the TATCHA kitchen for yourself and your loved ones. If you have a favorite recipe, please share it in the comments!
200 ml. or 6.8oz rehydrated seaweed
400 ml or 7.6oz mixed greens (parsley, spinach, basil)
100 ml or 3.4oz pine nuts
3 cloves garlic
2 tbsp parmesan cheese
2 tbsp lemon juice
100 ml or 3.4oz olive oil
Blend all solid ingredients in a food processor until incorporated. Gradually add olive oil and lemon juice, until the desired consistency is achieved. Serve with bread, crackers or pasta, or on homemade pizza.
1 agar-agar stick
1 ¾ cups water
½ cup sugar
2 cups combined cubed fresh fruit (you can play with your favorites—I love watermelon, berries and peach)
1 can sweet red beans, optional
4 scoops vanilla ice cream
Tear the agar-agar stick into quarters and soak in a bowl of cold water for ten minutes. Drain and squeeze out water.
Add to a medium pot with the water over medium-low heat. Cook for 6-8 minutes, stirring constantly. Add sugar and stir to dissolve. Strain through a sieve and place in a square plastic food container; cover and chill in the fridge until set. To serve, cut gelatin into half-inch cubes. In a large bowl, combine gelatin, fruit and beans. Serve with a scoop of vanilla ice cream.
Chief Treasure Hunter