Wakame, Agar, Tenax, Green & RedTenella, Red & Yellow Carrogeenan, Nigari Tofu & Sesame Seed Puree, Sesame Oil, Mirin, Soy, Powdered Sesame Seaweed Candy
I used a mix of dried seaweeds, listed above, that were first reconstituted in water for about 30 minutes and then drained well on paper towels. I tossed the seaweed in some soy sauce, mirin, sesame oil and rice wine vinegar right before placing it on the plate.
I made the puree by cooking sesame seeds in water, vinegar and some sugar for about 30 minutes to soften them up. Then I drained them and pureed them with the tofu. I passed the puree through a fine mesh tamis to remove the hulls and seasoned it with some soy sauce.
I pulverized some seaweed sesame crackers with a rolling pin to make the powder which I used to add a little bit of sweetness and a textural contrast to the seaweed.