#Edible Oil Extraction

[chemicalmarketwatch-sp]

Exploring the Hexane Market: Trends, Challenges, and Future Outlook

Hexane might not be a household name, but it's certainly an unsung hero in several industries. From extracting edible oils to serving as a solvent in industrial cleaning and adhesives, hexane’s versatility gives it a solid standing in the global chemical market. As industries expand and innovate, this colorless liquid continues to be in demand—albeit with growing scrutiny over environmental and safety concerns.

A Solvent in the Spotlight

Hexane is primarily used in the extraction of vegetable oils from seeds such as soybeans, mustard, sunflower, and corn. Its popularity stems from its ability to extract oil efficiently without compromising the quality or nutritional value. This makes it indispensable for food processors, particularly in large-scale operations where yield and efficiency are paramount.

But the story doesn’t end in the kitchen. Hexane also plays a crucial role in industries like pharmaceuticals, adhesives, leather processing, and even rubber manufacturing. Its strong solvency properties make it ideal for dissolving resins, waxes, and oils, and it finds use as a cleaning agent in electronics and other precision equipment.

What’s Driving the Market?

The global hexane market was valued at USD 2.4 billion in 2022 and is projected to reach USD 3.1 billion by 2027, growing at a CAGR of 4.8%. This growth is no coincidence.

In the Asia Pacific region, particularly in countries like India and China, demand has been surging thanks to a booming food processing industry and rapid industrialization. These countries are major consumers of vegetable oils, and hexane is at the heart of that supply chain. Additionally, as these economies continue to urbanize, the demand for adhesives, sealants, and other chemical formulations also rises—further driving hexane consumption.

North America isn’t far behind. With a strong pharmaceutical sector and demand for industrial solvents, the region contributes significantly to global consumption.

Challenges on the Horizon

However, it's not all smooth sailing for the hexane market.

Environmental concerns are becoming a major point of contention. Hexane is classified as a volatile organic compound (VOC), and prolonged exposure can have harmful effects on both humans and the environment. As a result, regulatory bodies in the US and EU are tightening restrictions on its usage, especially in food and pharmaceutical applications.

This has sparked a growing interest in green solvents—bio-based or less toxic alternatives that offer similar performance with a smaller environmental footprint. While these substitutes are still gaining ground, they pose a long-term threat to traditional hexane demand.

Then there's the issue of raw material pricing. Hexane is derived from crude oil, and as anyone in the petrochemical industry knows, oil prices can be volatile. Fluctuating input costs can impact the profitability of hexane production and lead to pricing instability in end-user markets.

Looking Ahead: Is Hexane Here to Stay?

Despite the hurdles, the outlook for hexane remains optimistic. Analysts project the market to hit USD 3.9 billion by 2033, according to a separate study by Dimension Market Research, growing at a steady pace of 5% CAGR. That forecast suggests that while eco-friendly innovations are on the rise, the reliability and efficiency of hexane still make it hard to replace—at least for now.

There’s also room for innovation within the industry. Producers are exploring ways to minimize emissions and develop cleaner formulations. Recycling and recovery of solvents are also gaining traction, allowing manufacturers to strike a balance between performance and environmental responsibility.

Want to learn more? Click here to download the PDF brochure.

The hexane market is a classic case of a mature chemical commodity adapting to a changing industrial landscape. Its importance in food extraction and industrial manufacturing keeps demand steady, but the future will demand more accountability and innovation.

For businesses operating in this space—whether you’re a supplier, manufacturer, or end-user—the time is ripe to evaluate how your processes can evolve. Staying ahead means not just meeting today’s demand but preparing for tomorrow’s regulatory and sustainability standards. Hexane may be a small molecule, but in the grand scheme of things, it has a big role to play.

[pemacprojects]

Solvent Extraction Plant – PEMAC Projects

A Solvent Extraction Plant is a key component of the edible oil industry, utilizing specialized machinery to extract oils from seeds and other raw materials. Solvent extraction machineries are essential industrial equipment designed to efficiently extract oils and valuable compounds. The oil-rich miscella is then processed in an Oil Refinery Plant, where it undergoes degumming, neutralization, and other refining processes to produce high-quality edible oils. In contrast, Oil Expeller Plants use mechanical presses to extract oil from seeds without the use of solvents, and they are preferred for producing cold-pressed oils. Various Edible Oil Equipment and Cooking Oil Plants are integral to the industry, providing the necessary tools and machinery to efficiently process and refine oils for consumption and industrial applications.

[newbusinessideas]

🚀 Want to be your own boss and make huge profits? Start your own Cooking Oil Business today! 🌿💰 🔥 The market is booming – don’t miss out on this golden opportunity! Hit FOLLOW for more business ideas! ✅ #BusinessGrowth #Entrepreneur #StartupSuccess #FoodManufacturing #SmallBiz #SideHustle

[cbdmfgonline-cannabidiol]

GMP Certified CBD - Ensuring Quality and Safety in Every Product

In an industry burgeoning with possibilities, ensuring the safety and quality of cannabidiol (CBD) products is paramount. GMP certified CBD is at the forefront of this commitment, offering consumers reliable and safe products.

Main Points

GMP Certification Significance: GMP (Good Manufacturing Practices) certification is crucial as it ensures that products are consistently produced and controlled according to quality standards. This is especially vital in the CBD industry where consumer safety is closely scrutinized.

Custom CBD Formulations: By leveraging GMP standards, companies like CBDmfg offer Custom CBD formulations that meet specific customer needs while ensuring every batch meets the highest quality and safety standards. Whether it’s oils, capsules, or topicals, each product is crafted with precision.

White Label Solutions: For businesses looking to expand their brand with CBD products, GMP certified facilities provide CBD white label services. This means companies can market pre-tested, safe, and effective products under their own brand name, reducing risk and ensuring consumer trust.

The integration of GMP standards in the production of CBD not only elevates product safety and quality but also enhances consumer confidence in CBD products. Companies employing these practices are well-positioned to lead in the rapidly evolving CBD market, ensuring that they deliver only the best to their customers. For businesses and consumers alike, GMP certified CBD represents a significant step towards a safer, more reliable market.

[mectech1]

Mectech Palm Oil Refinery Plant- A Legacy of Innovation and Excellence

Oil processing, often known as refining, is the conversion of crude oil into usable products such as petrol, diesel, kerosene, and other petrochemicals. The refining process consists of multiple essential steps, including separation, conversion, treatment, blending, and other refining processes.

Oil refining is a complicated and energy-intensive process that necessitates advanced equipment and technology. It is an important link in the worldwide energy supply chain, providing fuel for transportation, heating, and electricity generation, as well as raw materials for the petrochemical sector.

Of all the oil refining and processing industries, palm oil refinery is the most important sector as it is a very complex oil and for its production it requires good quality plant.

Palm Oil Refining

Palm oil refining industries are among the world's most important manufacturing sectors, and palm oil has grown to become the world's most traded vegetable oil. Indonesia and Malaysia are the main producers, with exporting enterprises for crude palm oil.

Crude palm oil is derived from palm oil's mesocarp. Extracted Crude Palm oil contains some undesirable contaminants, which must be eliminated partially or fully throughout the palm oil refining process to produce good edible oil with increased stability and keepability.

Palm oil is currently a popular cooking oil in many tropical nations, including South East Asia, Africa, and sections of Brazil. Its popularity is attributed due to its higher heat resistance as compared to any other vegetable oil and also because of its lower cost and good oxidative stability.

Palm's unique and finest quality is that it generates two forms of oil: palm oil and palm kernel oil.

Palm oil is derived from the flesh of the palm fruit, whereas palm kernel oil is extracted from the seeds or kernel of the palm fruit using the palm kernel oil process.

Palm oil is derived from fresh palm fruit flesh through pressing and centrifugation at a palm oil facility. To avoid deterioration of Palm Oil, it must be extracted from fresh palm fruit. As a result, countries that cultivate palm oil remove it to prevent it from deteriorating. The crude palm oil's colour is yellow-red or dark yellow, and its taste is sweet.

The crude palm oil extracted contains undesired contaminants, which hurt the oil's physical appearance, quality, oxidative stability, and shelf life. To eliminate the aforementioned pollutants, the oil is sent to a palm oil refinery plant, where it is refined, bleached, and deodorised. After refining the palm oil, the RBD oil is sent to the fractionation unit to extract palm olein and stearin.

Palm Oil Refinery Plant

Palm oil refining is divided into the sections below:

In most palm oil refining plants, the refining process is a vital stage in the manufacture of edible oils and fats. The finished product's properties that must be monitored include flavour, shelf life, stability, and colour.

Crude vegetable oil can be refined in two ways: physically or chemically. During crude palm oil refining, FFA is removed to obtain a maximum FFA level of 0.1%.

Physical refining typically has a smaller environmental impact than chemical refining.

Bleaching edible oils and fats is an important step in the refining process for crude oils and fat. It does eliminate numerous contaminants, which hurt the physical look and quality of the oil. Generally, the oil is taken to the bleaching section first, and the gums are treated with phosphoric acid so that they may be separated in the pressure leaf filter after bleaching.

During this stage, the adsorptive activity of bleaching earth removes trace metal complexes like iron and copper, colouring pigments, phosphatides, and oxidative products.

This bleached oil is next filtered through industrial filters such as a filter press, a hermetically sealed vertical leaf pressure filter, a plate, or a frame filter.

Mectech's unique bleacher design keeps the bleaching earth in full suspension, resulting in no dead zones and lower utility use. Mectech Bleacher guarantees high-quality oil because the bleaching procedure for crude palm oil is carried out under controlled conditions.

Mectech also excels in supplying facilities for rice bran oil processing refinery in India and abroad. Mectech Rice Bran Oil Extraction Machinery in India and abroad offers the following advantages.

[hempindia]

Full-spectrum cannabis oils are cannabis extracts that contain the full range of cannabinoids, terpenes, flavonoids, fatty acids, and phytonutrients that naturally occur in the cannabis plant.

The oil goes through the cannabinoid extraction and filtration process; however, only plant matter is removed, and none of the cannabinoids or other chemical compounds are removed. It is vegan and may help relax and unwind without losing focus.

[minioilmill]

જાણો 6 ટન​ ઓટોમેટિક પ્લાન્ટ માં કેટલી મશીનરી આવે છે? તમે હકીકતમાં કેટલો નફો મેળવી શકો,અને તેલ ક્યાં વેચી શકાય​ છે?

હેલો મિત્રો નમસ્કાર આજે આપણે જાણીશુ 6 ટન ઓટોમેટિક પ્લાન્ટ કેવી રીતે કામ કરે છે અને તેમા કઈ કઈ મશિનરીનો ઉપયોગ થાય છે? અમે તમને જણાવીશું કે તેમાં કેટલી મશીનરી આવે છે અને વિડિઓમાંતો બધા કહેશે આટલો નફો મળે ને તેટલો નફો મળે પણ હકીકતમાં કેટલો નફો મળે છે? મિત્રો, વિનંતી છે કે આ પોસ્ટને અંત સુધી વાં��જો અને જો તમને ગમે તો લાઈક અને શેર કરવાનું ભૂલતા નહીં. તો ચાલો જોઈએ કે મગફળીના તેલ ઉત્પાદનનો…

[the-enfolded]

Unend Departure Dinner

Celebrating the maiden voyage of the Ship

Courtesy of Chef Quino Del Belsaban (chef) and sous-chefs Voro and Mikelord

We will tonight celebrate the commencement of the journey, and it’s our pleasure this evening to treat you all to a very special and unique singular meal, compliments of the Cosmological Consortium’s Highest Light subcommittee.

We begin with ephemera of mineralflower enclosing lavenderwater-infused mirrorhawk mousse, dusted with riftgrass pollen, nestled on a sprouted microbloom tuft, crowned with edible Serapha Nebulaflorum.

And of course our signature cocktail tonight the Aurora Prismatica, exquisite Empyrean lavender and silk cordial, layered with zephyr of eldermanflower, misted with Alpinian plume of Verdure and lightly smoked with charcoal of Sequestrian hacklethorn. I personally recommend you enjoy it on the rocks – perhaps unorthodox, but just trust us on this one.

Buloga pearl caviar tartare, accompanied by shaved roast of sloe, crowned with frosted Ebonreef truffle, drizzled with 100-traversal-aged prang syrup and garnished with chinchona leaf. Enjoy.

The palate-cleansing salad is up next. My friends, a medley of crisp frisée, tender mini prunus hearts, and heirloom rubus misted with essence of blackened citrus of elderthief, sprinkled with delicious and nutritious high-altitude breadmoss and garnished with greens from the gardens of Gloria. Please enjoy.

Our main entree, my friends: sovereign spice-seared filet of Vildefeluvian lake grouper, ladled with reduction of burk buranah, brushed with crushed pistachio and golden salt, served atop a bed of rare black macrograin sourced from the marshes of Ackute. Dig in.

Miravette Reserve, an aromatic honeylight wine from the Highest Light? Quite delicate, notes of straw and almond, very well-balanced, very intriguing

And for our grand finale, exquisite bombe of blonded and blued chocolate mother-of-mica, encased in a delicate wind-woven sugar dome, decorated with self-caramelizing tufted sugar frond, rosewater foam, and edible silverleaf confetti, and finished of course with a touch of our most rare and fine melt-velvet orchid extract. It’s been our pleasure to serve you this evening everyone. Thank you so much.

Ingredients (by request)

Hors d'oeuvre (Un inspired)

Ephemera of mineralflower - phyllo pastry blossoms lightly brushed with strawberry syrup and sprinkled with gold decorator sugar “minerals”.

Lavenderwater-infused mirrorhawk mousse - salmon cream-cheese mousse (go very easy on the lemon juice) with chili flakes, and smoked paprika, partially lavender tinted

Riftgrass pollen - paprika and a hint of turmeric, edible glitter mica

Sprouted microbloom tuft - ball of sprouts, local wildflower micro blossoms

Serapha Nebulaflorum - Rosemary blossoms, saffron, cornflower petals, and marigold petals

Cocktail (Fold inspired)

Empyrean lavender and silk cordial -

lychee mogu mogu drink(as base silk cordial - can be blended smooth if needed), strong chilled butterfly pea flower tea (as lavender cordial - spoon gently over appears lavender/indigo in basic conditions)

Zephyr of eldermanflower - small amount of Plum Soju spooned gently on top (mildly acidic, turns top of butterfly tea magenta/violet) substitute a tiny amount of white peach or other clear fruit juice of your choice for a non-alcohol version

Alpinian plume of Verdure - Blossoming heather sprig)

Charcoal of Sequestrian hacklethorn - torched cinnamon (not recommended, maybe a cherry wood? smoking not essential for how sweet and floral this cocktail is)

On the rocks - giant ice cubes

Appetizer (Fold inspired)

Buloga pearl caviar tartare - chia caviar with butterfly-tea dyed tapioca pearls served on a base of crème fraîche (alternatively could try black lumpfish caviar too, if available)

Shaved roast of sloe - if sloe = slow thinly shaved oil and sea-salt roast purple potato, if sloe = the gin plum, sliced and roasted umeboshi red plum for garnish (both plum and potato used)

Frosted Ebonreef truffle - crunchy dried shiitake snack mushroom frosted with silver edible mica glitter,

100-traversal-aged prang syrup - balsamic vinegar, fresh raspberry and apricot jam reduction with a touch of soy sauce (strained)

Chinchona leaf - shiso leaf

Salad (Un inspired)

Medley of crisp frisée - a base of curly endive and pea shoots

Tender mini prunus hearts - almonds and dried apricot cut into hearts (both in prunus family),

Heirloom rubus - raspberries and blackberries

Essence of blackened citrus of elderthief - sugared and caramelized blood orange and mini clementine slices, scant raspberry balsamic vinaigrette

High-altitude breadmoss - French bread triangles brushed with olive oil and coated with dried parsley and dill (needs work to become more tasty - try garlic bread triangles and a lighter dusting of herbs)

Greens from the gardens of Gloria - parsley and “spring mix” greens.

Main (Fold inspired)

Sovereign spice-seared filet of Vildefeluvian lake grouper - pacific cod with salt, pepper and old bay, pan seared in vegetable oil and basted with butter

Reduction of burk buranah - supposed to be a cab-sav beurre blanc, but used a Béarnaise instead

Crushed pistachio - crushed pistachio (blanched to remove brown hulls) Golden salt - golden decorator sugar because it looked pretty, but could also try a turmeric-ginger-garlic golden salt,

Rare black macrograin sourced from the marshes of Ackute - black rice

Wine (Un inspired)

Miravette Reserve - 2020 Gérard Bertrand Orange Gold (clean and citrusy, good with fish)

Dessert (Un inspired)

Exquisite bombe of blonded and blued chocolate mother-of-mica - Mirrorhawk pearl of white chocolate strawberry Lindt rolled in blue/yellow cake sprinkles, on a split lemon madeleine shell with blue and yellow chocolate button and crème fraîche ganache

Delicate wind-woven sugar dome - blue cotton candy

Self-caramelizing tufted sugar frond - punished and caramelized marshmallows on a strawberry pocky stem with strawberry syrup and golden sugar embellishments

Rosewater foam - pink lychee gel foam

Edible silverleaf confetti - oregano leaves dusted with silver edible mica glitter

Melt-velvet orchid extract - strawberry vanilla syrup

Enjoy!

[mulhollanddrivecowboy]

okay it turned out really good texturally but the flavor is kind of lacking. making mental notes

trying to make banana bread but i kinda had to improvise and its NOT looking good out there folks

[stardust-swan]

Aphrodite Rose Lip Oil 💋

Ingredients:

2tsp petroleum jelly

3 drops rose oil

1 drop collagen serum

2 drops argan oil (can replace with olive, jojoba or almond oil)

1/2 tsp coconut oil

1/4 tsp honey

Vitamin E capsule

2 drops vanilla essence for flavour (optional)

1/2tsp beeswax for added firmness (optional, use if you want a balm rather than an oil)

A sprinkle of body or edible glitter (optional)

Mix all ingredients together, slitting the vitamin E capsule open and squeezing the contents into the mix.

As you stir, say: "Lady Aphrodite, whose beauty glows, please make my lips as soft as the rose."

Put in an empty lip balm container (the one I used is from a travel sized set of empty cosmetics containers). It will be goopy at first, so put in the fridge until the coconut oil and petroleum jelly solidifies. If still goopy add more petroleum or 1/2tsp of beeswax. Apply morning and night for extra soft and rosy lips.

Coconut oil: moisturising, anti-inflammatory

Petroleum jelly: locks in moisture

Rose oil: heavily associated with Aphrodite, pleasant smell, soothing, adds a pink tint

Vanilla extract: adds flavour and scent

Argan oil: rich in vitamin E, fatty acids, moisturising

Collagen: improves elasticity and texture, moisturising

Honey: helps retain moisture, anti-inflammatory, adds sweetness, associated with Aphrodite

Vitamin E: antioxidant, healing, moisturising

Body glitter: sparkle ✨

[pemacprojects]

Boost Your Edible Oil Production with Advanced Oil Mill Plants

Maximize your efficiency and output with cutting-edge oil production machinery designed for all types of edible oil plants. From robust oil expeller plants to high-performance oil refinery machines, modern solutions cater to a wide range of oils, including those processed in vegetable oil refinery plants such as sunflower oil refinery plants, rice bran oil refinery plant, and soybean oil refinery plants. Trusted palm oil refinery plant manufacturers and lecithin plant manufacturers provide advanced vegetable oil processing equipment for superior quality and yield. Whether it’s shea butter extraction and fractionation or refining edible oils, these technologies ensure optimal results for your business.

[marcofoods]

🍫 EASY COOL WHIP CANDY 🍬 Light, fluffy, and dipped in chocolate—these no-bake bites are like edible clouds!

🛒 INGREDIENTS

✔️ 1 tub (8 oz) Cool Whip (thawed overnight in fridge) ✔️ 2 cups powdered sugar (sifted for smoothness) ✔️ 1 tsp vanilla extract (or almond for twist!) ✔️ 2 cups chocolate chips (milk, dark, or white) ✔️ ½ cup chopped nuts (optional but crunchy!)

📋 INSTRUCTIONS

1️⃣ WHIP & CHILL

Beat Cool Whip + powdered sugar + vanilla until thick like frosting (~2 mins).

Scoop into 1-inch balls (cookie scoop works best!). Freeze 45 mins until rock-hard.

2️⃣ CHOCOLATE DIP

Melt chocolate in 30-sec bursts, stirring until smooth.

Dip frozen balls using a fork, letting excess drip off.

Sprinkle with nuts immediately (before chocolate sets!).

3️⃣ SET & SERVE

Chill 15 mins until firm. Store in fridge up to 1 week.

💡 PRO TIPS

▸ Speed trick: Freeze balls on toothpicks for easier dipping ▸ Flavor boost: Add 1 tbsp instant coffee to melted chocolate ▸ Festive twist: Roll in sprinkles instead of nuts ▸ Storage: Layer between parchment to prevent sticking

⏳ Prep: 15 mins | Freeze: 45 mins | Total: 1 hr 🍽 Yield: ~24 pieces

#NoBakeMagic #3IngredientWonder #HolidayCandy #KidFriendly

"So easy, you’ll make them monthly!" 😉❄️

(Microwave hack: Add 1 tsp coconut oil to chocolate for smoother dipping!)

[plant-taxonomy-showdown]

(This is just for fun and is not part of the showdown.)

[foodshowxyz]

Enchanted Winter Berry Cake

Ingredients:

For the Purple Sponge Cake:

4 large eggs

250 grams of granulated sugar

250 grams of all-purpose flour

1 teaspoon of baking powder

120 ml of whole milk

120 ml of vegetable oil

1 teaspoon of vanilla extract

Purple food coloring (gel works best)

For the Italian Meringue:

4 large egg whites

250 grams of granulated sugar

60 ml of water

A pinch of cream of tartar

For the Whipped Cream Frosting:

600 ml of heavy cream

2 tablespoons of powdered sugar

1 teaspoon of vanilla extract

Pink food coloring

For the Decoration:

Edible pearls and glitter

Sugared berries (cranberries, blueberries, raspberries)

Candied lemon peel, finely chopped

Edible gold stars

Instructions:

1. Bake the Purple Sponge Cake:

Preheat your oven to 175°C (350°F). Grease and line three 18 cm (7-inch) cake pans.

In a bowl, beat eggs and sugar until fluffy and light in color.

Sift together flour and baking powder. Gradually add to the egg mixture.

Mix milk, oil, vanilla extract, and purple food coloring in a separate bowl. Then fold into the batter until uniform.

Divide the batter evenly between the pans and bake for about 25 minutes or until a toothpick comes out clean.

Let the cakes cool completely after baking.

2. Prepare the Italian Meringue:

Place sugar and water in a saucepan over medium heat, stirring until the sugar dissolves.

Once the sugar syrup reaches 115°C (239°F), start whipping the egg whites with the cream of tartar until soft peaks form.

When the syrup reaches 121°C (250°F), slowly pour it into the egg whites while continuing to whip until glossy and cool.

3. Make the Whipped Cream Frosting:

Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Take a portion of the whipped cream and mix with pink food coloring for the colored layers.

4. Assemble the Cake:

Trim the tops of the cakes to level them if needed. Place one layer on a cake stand.

Spread pink whipped cream on the first layer, then add the second layer and repeat.

Frost the outside of the cake with the white whipped cream, smoothing it out.

5. Decorate the Cake:

Pipe Italian meringue on top in tall swirls to create a dramatic effect.

Decorate with sugared berries, edible pearls, and glitter.

Add bits of candied lemon peel around the edges for a zesty touch and place gold stars sporadically for a magical finish.

6. Serve:

Chill the cake for at least 1 hour to set the frosting and meringue before serving.

Slice with a hot knife to get clean cuts and serve this enchanting dessert.

[najia-cooks]

[ID: First photo shows a mixed seaweed salad topped with toasted sesame seeds; in the background are bowls of pickled daikon and kake udon. Second photo is a close-up showing light shining through the seaweed. End ID]

わかめと昆布サラダ / Wakame to konbu sarada (Seaweed and kelp salad)

A wide variety of seaweed-based salads are made by Japanese home cooks. They may contain only a mix of seaweeds and a dressing, but may also feature vegetables including cucumber, carrots, lotus root (レンコン / はす), daikon (だいこん), corn, edamame (枝豆), or onion. Dressings are as varied as cooks, and may be based around sesame oil (ごま油), rice vinegar (���酢), miso paste (みそ / 味噌), ponzu sauce (ポン酢), or mayonnaise (マヨ).

This recipe is a good way to use up reconstituted kombu and wakame that were steeped to make soup stock. It includes instructions for two dressings: one based on rice vinegar and sesame oil, and another with a sesame-mayo base.

"わかめ" or "ワカメ" ("wakame") is likely from "若" ("waka," "young") +‎ "海布" ("me," "seaweed"); it is a particular species of edible seaweed (Undaria pinnatifida) that is farmed in Japan, Korea, and China. It is sometimes called "sea mustard" in English. Without further specification, "wakame" in a culinary context is taken to mean the leaves of the seaweed; these are the same leaves that are eaten in miso soup (みそ汁).

The etymology of "昆布" ("kombu" or "konbu") is unknown. It may be a phonetic Japanese reading of the Middle Chinese "昆布" (Mandarin: "kūnbù") (itself from "綸布" "*krūn pās," "green ribbon" + "cloth"), used to refer to various types of kelp and seaweed. In Japanese, the term refers to any of a few species of edible kelp from the Laminariaceae family.

Dried kombu is steeped to make one type of dashi ("出汁" / "だし"), a stock that is used in various soups and sauces. Once reconstituted, it may be steeped again to make 二番だし ("niban dashi," "second dashi"), sliced and simmered as one ingredient in a 煮物 ("nimono," simmered dish), or roasted and combined with other seaweeds and spices to make 振り掛け ("furikake").

"サラダ" ("sarada") is probably derived from the English "salad."

Note that the "seaweed salad" served at Japanese restaurants in the U.S. is not commonly eaten in Japan. It is shipped out to restaurants and stores pre-packaged, and is made with colored オゴノリ ("ogonori"; "agar" on ingredients lists), きくらげ ("kikurage"; "wood ear mushroom" or "fungus" on ingredients lists), and byproducts of wakame including 茎わかめ ("kukiwakame," wakame stem) and メカブ ("mekabu," wakame sprouts; both listed as "wakame" or "seaweed" on ingredients lists). You may be able to find this salad in the freezer section of your local Asian grocery store. If you want to approximate the texture of this salad at home, try buying some mixture of ogonori, kikurage, kukiwakame, mekabu, モズク ("mokuzu"), and/or ひじき ("hijiki"). Instructions for the dressing are below.

Recipe under the cut!

Patreon | Paypal | Venmo

Ingredients:

For the salad:

2 cups total reconstituted kombu, wakame, hijiki, or other kelp or seaweed

Vegetable additions to seaweed salads are possible and common. Try adding some cucumber, julienned carrots, sliced lotus root, sliked daikon radish, corn, edamame, or sliced onion that's been soaked in plum vinegar for 15 minutes.

If you're including cucumbers, slice them, salt them, allow them to drain in a colander for about 10 minutes, then gently squeeze them of excess liquid, to avoid making your salad watery.

For dressing 1:

1 Tbsp unseasoned rice vinegar (米酢)

1 Tbsp toasted sesame oil (煎りごま油)

1/2 kosher salt

1/2 tsp vegetarian granulated sugar

1/2 tsp Japanese soy sauce (しょうゆ / 醤油) (such as Kikkoman's)

2 tsp toasted sesame seeds (いりごま)

To make U.S. restuarant-style seaweed salad, omit the soy sauce; replace the sugar with high fructose corn syrup; and add a pinch of cayenne pepper, 1/4 tsp of onion powder or yeast extract, and a pinch of MSG.

For dressing 2:

2 Tbsp vegan mayonnaise

1/2 tsp unseasoned rice vinegar (米酢)

1/4 tsp dried ground shiitake mushroom, or vegetarian dashi powder

1/4 tsp vegetarian granulated sugar

Drop of djion mustard

Pinch kosher salt

1 tsp Japanese soy sauce (しょうゆ / 醤油) (such as Kikkoman's)

Drizzle of mirin (みりん)

2 tsp toasted sesame seeds, ground in a mortar and pestle or spice mill

If you eat eggs, you can replace the first five ingredients with 2 Tbsp Kewpie mayo (キューピーマヨ).

For a halal version, replace the mirin with an extra pinch of sugar.

Instructions:

For the salad:

1. Slice kombu into very thin strips. Slice wakame into thin strips, or leave as-is, as desired. Slice other flat dried seaweed into thin strips or bite-sized pieces.

For dressing 1:

1. Whisk all ingredients except sesame seeds together in a small bowl. Toss with seaweed. Top with sesame seeds and serve cold.

For dressing 2:

1. Whisk all ingredients together in a small bowl. Toss with seaweed. Serve cold.

[ftafp]

A list of assorted crazy things Ive learned studying food for a 7-year-and-counting quagmire of a fantasy novel

Fizzy is the taste of carbon dioxide dissolved in water, not a texture. Lab rats bred to lack sour taste buds cant distinguish sparkling water from tap, and dissolved nitrous oxide lacks the fizzy sensation

The hot dog is the only part of cattails that isnt edible

The recommended way to cold-process acorns for eating at home is to put them in your toilet. really.

imitation vanilla extract is actually sawdust-flavored

apples can be made into flour, but they're not great so they need either a blend of different flours, an egg foam, or bananas as well

your muscles hurt after excercising because they are full of yogurt

any nut milk can be made into cheese (i.e. tofu)

sugar can be mixed with saltpeter to make rocket fuel and smoke bombs. the combination is called rocket candy

sugar substitutes can be produced with a mix of oil or fat, wood ash, and salt

almond and cherry are actually the same flavor. one is just acidified

the formation of potato chips causes them to undergo the same phase transition as glass

milk is not technically a liquid

jello is not technically a solid

soap is a type of salt

cellulose packing peanuts are edible, and were once served on iron chef as part of a winning meal, alongside an edible menu, and an edible photo of the victor drinking the judge's champagne

humans eat more than one kind of rock, including clay, gypsum, saltpeter, sea weed crust, and more

iceland didnt have ovens until the 1800s, because it was easier to just wrap sealed cooking vessels in cloth and dump them in a boiling volcanic mud pit

bees wax is edible, and can be used to poach fish

people in the middle ages put sugar on everthing

the most popular seasoning in ancient roman cuisine was fish sauce

pompeii had drive-thrus that served escargot

chemical analysis of roman sewers suggests giraffes and peacocks were a not-insignificant part of the roman diet

a popular snack used by historical ninja clans was a hard candy that contained LSD

in the west, candy was invented when someone said "what if we made cough drops without the cough medicine"

sugar plums are a type jawbreaker and contain no plums

electrons taste bitter according to the famed electrophysicist Alessandro Volta, who electrocuted his own tongue for science

the sun tastes sour

meat has gotten more tender since the 1700's in part because Benjamin Franklin discovered that electrocuting meat relaxes the muscle fibers

he learned this by electrocuting a turkey to death and then eating it with his bare hands like an animal