The abundance of autumn vegetables, mushrooms, and fish makes it a perfect season to savour the bountiful ingredients themselves. In this column, we introduce recipes where seaweed enhances the natural flavour of other rich autumn ingredients.
It is the subtle change that adds depth to the plates' quality.
Spanish Omelette packed with Atsuba-Aosa
Enjoy an effortless one-skillet recipe.
Pour all the ingredients into a small to medium skillet, and cook. The aroma that wafts up along with the gentle, warm steam as you cut into it is simply irresistible.
You could also substitute the Atsuba-Aosa with your favourite seaweed, such as Suji-Aonori or Habanori.
By mixing Suji-Aonori, Yoghurt, and Lemon together, you can easily prepare it at home. Autumn has plenty of root vegetables and tubers in season, all of which pair perfectly with dairy products like cheese and butter. Why not try dipping seasonal grilled vegetables straight out of the oven, or nutrition-packed Suji-Aonori? It will bring out the natural flavours of freshly grilled unseasoned ingredients. It’s perfect for hosting a party or your movie night.
Grill oysters until they are nicely browned and fragrant, then marinate them in oil with Young Hijiki, which has a crunchy, crisp texture. With two ingredients and your choice of oil, you’ve created a ready-to-serve side dish that’s perfect for hosting a party or a movie night. You could add red chillies for a spicy kick or a touch of citrus for a clean, refreshing finish.
Young Hijiki and Grilled Oysters in Oil can be enjoyed on their own as a snack with a drink. Another great way to enjoy it is to spread it on sourdough or a baguette and make a sandwich.
