This is truly one of my favorite vinegars. You immediately think of the sea when you taste it, and it’s so easy to make. This recipe uses wakame and kombu, which can be wildcrafted from the coastlines of California or pur- chased at Asian food stores. If you’re a seaweed forager, feel free to experiment with your local seaweed.
Ever cook with miyeok/wakame seaweed before? Here’s my grandma and mom’s recipe for miyeokguk, a healthy, umami, comforting Korean seaweed soup that Maddy and I both love. The umami comes from the beef, seaweed, sesame oil and sesame seeds and the sharpness of the garlic gives it dimension. It’s just so good (though it may look weird to seaweed newbies) and soooo healthy.
In this poke variation, ruby red beets, slicked with sesame oil and studded with crunchy limu seaweed, give a pretty good imitation of ‘ahi.