Agar is obtained from seaweed and is probably best known for its setting properties. In the stores you will most commonly find it as a powder but what I have here are dried Agar threads - sometimes you'll see them pressed into a bar. Agar has excellent nutritional value, containing calcium, iron and fibre.
While it would be obvious to use agar to set some kind of dessert, I've taken a different approach and added it to a salad - in this case I've combined it with a few different sea vegetables.
mix of sea vegetables (wakame, agar, suginori, funori)
1 tablespoon rice vinegar
½ tablespoon Shoyu (Japanese Soy Sauce)
dash sesame oil
Place your mix of sea vegetables into a bowl and generously cover with cold water - remember all these dried sea vegetables will expand greatly in size. Set this aside for 10 minutes.
To make the dressing, whisk together the rice vinegar, shoyu and sesame oil - taste and then make any adjustments according to your own preference.
Drain the sea vegetables and scatter over paper towels - gently pat them dry before placing them into a clean bowl. Drizzle over the dressing and toss gently before serving.