#sugar kelp

[jadafitch]

Seaweed Stickers!

[nakiapickeringillustration]

Here’s the piece I posted some reels of a bit ago! I had a lot of fun illustrating these Blue Mussels and Sugar Kelp with colored pencils for my RISD CE Marine Species Illustration class and I definitely plan to work with colored pencils again soon!

[thehungryhound]

Sugar kelp / Saccharina latissima

[sebssunshine]

💫Atlantic sugar kelp appreciation post💫

[morethansalad]

Blue Majik Bowl (Vegan, Low FODMAP & Gluten-Free Friendly)

[bittsandpieces]

Okay nobody asked but this is my bar cart rn!!

✨️Currently stocked with✨️:

Deutschherenhof Riesling Beerenauslese 2002

Frost Bitten ice wine 2021

Pacific rim riesling 2021 (my favorite cheap wine)

Oliver blueberry moscato (no vintage)

Jam Jar white bend 2021

St Kathryn Cellars organic lavender white (no vintage)

Evolucio furmint 2021

Colorado cellars alpenglo riesling 2020

Green chartreuse (good god it was hard to get this bottle lmao)

El Maestro Sierra pedro ximenez sherry 2020

I'm slowly accumulating stuff but I'm a little bit of a cheapskate so I do my expensive drinking at tastings and getting single glasses when I'm out and about lmao

[kelporama]

Waves sloshing winged kelp over red algae.

You can see why brown algae is also called golden algae. The glow of sunlight on seaweed absolutely melts your heart.

[paperultra]

space cadet.

Pairing: OPLA!Vinsmoke Sanji x Reader Word Count: 831 words Warnings: None

reverie (noun): a state of being pleasantly lost in one's thoughts; a daydream

You imagine the thoughts in your head as a forest of kelp at the bottom of the sea: dense, beautiful, brimming with life and all too easy to get lost in.

They’ve caused you trouble in the past. Countless rapped knuckles, letters sent home to your parents, walking into trees on the way home from school. But how could you resist? Empires rose and fell over the course of an hour inside your mind, mighty beasts swore their allegiance to you and the four seas were yours to explore. The childhood you had in the real world was so dull and lonely in comparison.

When you ran off and joined the Straw Hats, you finally had the excitement you had so craved. And yet, even now, your mind still wanders.

“If you swab the deck any more, we won’t have any left, sweetheart.”

Only a select few can bring you back.

You blink rapidly, the clouds dissipating as you stop scrubbing and look up. Sanji’s already smiling when you meet his gaze.

He lifts his hands; one offers a plate of shortbread cookies, the other a glass of milk.

“I’m going to guess that you haven’t had a break in a while,” he says. “Am I right?”

A break? Sending him a perplexed frown, you lean on the handle of your scrub brush and glance over your shoulder.

The side on which you had started winks back at you from afar, wood gleaming under the afternoon sun.

Oh.

“I … I guess so,” you reply slowly, turning back to him. It’s only then that you register the saltwater washing over your feet and the ache in your muscles. “I didn’t even realize …”

He shakes his head and chuckles, leading you to some nearby crates to sit down. “Too caught up in your stories again? I’m almost jealous that they get to spend so much time with you.”

“I don’t mean to make you worry.”

“Loving someone means worrying about them from time to time.”

He winks, and you smile, flustered.

“I see,” you say quietly. “Then thank you for worrying, Sanji.”

“Of course.” He hands you the glass of milk, then picks up a cookie and taps it against your lips. “Now, this is my best batch of sablés. You have no idea how hard it was to keep Luffy from eating them all in the kitchen.”

“I have some idea,” you drawl amusedly, taking a bite.

The cookie breaks with a gentle snap. It crumbles delightfully in your mouth, sugar and butter dancing on your tongue. A pleased hum rumbles in your throat before you wash it down with a gulp of cold milk.

“What do you think?”

“I think I might eat the whole plate right now,” you say, taking the other half of the cookie.

He grins. “So you like them.”

“They’re delicious.” Picking up another one, you hold it in front of his face. “Here.”

Sanji’s gaze remains locked with yours as he leans forward to take a bite of the cookie, his lips brushing your fingertips in an impromptu kiss before he pulls away. He chews thoughtfully. The action should not look as good as it does.

“My best batch, as I’ve said,” he tells you once he swallows. “But I’ve tasted sweeter.”

You tilt your head. “Where?”

His mouth curls into a smirk, and he places his fingers under your chin to bring your face closer to his. Your noses touch and you can feel his answer against your lips as he murmurs, “Right here.”

The rest of the crew may also have the pleasure of eating Sanji’s food, but they do not share your privilege of knowing just how talented he is at kissing.

He sets down the plate and lifts his hand to cup your jaw, meeting your lips and letting out a soft sigh before pressing his lips more fervently against yours. You can taste the smoke on his tongue, a constant underneath the warm sweetness of sugar and the saltiness of butter. Your eyes flutter closed, and you reach up to cradle the back of his head, fingers tangling in his hair and tugging slightly. The groan he lets out sends tingles down to the tips of your toes.

“Sweetheart,” he pants, and the longing in his voice would’ve made your knees buckle if you were standing, “I won’t be able to stop if you keep doing that.”

You put your glass of milk down so you can bury both hands in his golden hair. Your forehead touches his. “Maybe that’s a good thing.”

“Maybe it is,” he mutters.

You bring him back in for another searing kiss that Sanji returns just as eagerly.

Yes, you value your time alone with your thoughts. They are a forest of kelp at the bottom of the sea, beautiful, countless, and wild.

But as easy as it is to get lost in your thoughts, it is infinitely easier to get lost in him.

[powdermelonkeg]

Okay but given that you can make alcohol from just about any plant, a world built around Minecraft could have SUCH a liquor cabinet.

You’ve got your basics, the potato and wheat vodka, gin, whiskey, then rum from sugarcane or beet sugar if you’re feeling a little adventurous.

Then you’ve got the fancier things. Dandelion and melon wine, spike vodka, pumpkin liqueur, applejack. Zhuyeqing jiu and chocolate liquor if you REALLY want to go for the cool stuff.

You’ve got mead and all kinds of moonshine, everything from carrots to kelp to sawdust brandy if you live out in the Badlands. Sunflower and rose spirits, lilac wine, even milk liquor and advocaat if you want to deviate from plants a bit.

But then you’ve got the plants that don’t exist in our sphere.

Chorus liqueur, dripleaf absinthe, glowberry champagne and sweet berry wine, glow lichen beer and crème de spore blossom, golden apple cider, glistering cordial. For the truly danger-seeking, wither rose lanique.

[lionsongfr]

Warrior's Way Snacks

Now this year is the lore it was mentioned that “We’d especially like to thank Arvelle for her generous donation towards our food budget”, and in the pamphlet for Warrior’s Way itself it mentions that “Food is available to participating warriors at all times throughout the course of the event.” So that got me thinking, what kind of food would dragons and beastclans eat during such an event?

Unfortunately, Warrior’s Way is during the summer and the heat can stifle anyone’s appetite- leading to warrior’s struggling to have the energy and hydration necessary to fight. Larger meals most likely would be served in the early morning and after sunset, and battles probably would be held off during the hottest middle of the day. But warriors would also need small meals and snacks to sustain them throughout the day. So, what kind of snacks could they expect?

Live Hornworms- a staple insect for insectivores, this import from the Mire is high in water and can be gut-loaded with either Fire Flower (for magic boost), Redblood Sapper (iron for blood), or Greenpod Bloom (calcium for bones and muscles). They are contained in large barrels with a cooling charm upon them, keeping the insects less active and from perishing in the heat.

Pickle Platter- while our most of our dragons do not sweat (I think maybe Light, Earth, and Ice dragons do), there are beastclans who definitely sweat. And with sweat comes the craving for salt. Pickled foods are high in salt, curb sugar spikes, help blood clot, and can provide the necessary electrolytes to relieve muscle cramps. The most common pickled foods are Basilisk eggs, Dubious Cucumbers, Wild Onions, Zeeba/Rambra sausages, Noxious/Leopard Caterpillar, and Kelp Beds Mackerel. Occasionally, Blacktongue Pepper is added for a spicy kick!

Cold Lume Daffodil and Spearmint Tea- every Fire Flight forge has a pot of tea cooling nearby in a large clay pot for refreshment. While Fire dragons typically prefer Cindermint, the cooling and refreshing combo of Spearmint and Lume Daffodil is a blessing on a hot summer day.  Peppermint tea may also be used for creatures having nervous stomachs for their upcoming battles.

Blood Red Smoothie- to many a Wildclaw’s sorrow this does not actually have blood. This smoothie combines Spinach, Blood Acorn, Strawberries, Blood Spath, Goat milk, and ice into a frothy, highly caloric, and nutritious drink. Sometimes it is easier to drink all of one’s calories than eat them, especially when it is hot outside. (Plus the Spirals brought these cute curly straws to drink them with!)

Cold Cut Wraps-unlike bread, flat breads can be quickly made and can be easily sized per creature.  Creating a wrap with cold cuts of meat, vegetables, and condiments makes for an easy to carry and customizable snack for busy warriors. Some favored cuts are: honeyed Featherback ham, smoked teriyaki Rainbow Trout, roasted lemon pepper Woodland Turkey, and spicy Flameleg Millipede.

Energy bites- the Longnecks are known for their Berry and Nut trail bars and the Centaurs for their Ration Pouches, and dragons have their own Elk pemmican tins and Cricket protein bars. Energy bites are a variant on this idea, mixing granola with a fat (Goat yogurt, Sunflower butter, Elk fat, ground Mealworm), Sugarbee honey, and dried fruit (Blueberries, Raspberries, Mushrooms, Butcher’s Fig) into round balls. The bites are then cooled overnight and put into bags made from Sweet Potato Vine (which is also edible), which can be carried about the event.

Shrimp and Potash Gazpacho- served by the cup or by the gallon (Imperial sized), this is a chilled soup for the seafood lovers. The base of the soup is the tangy and sour Miniature Potash Peach along with Cucumbers, Golden Peppers, and Wild Onions. And then anything seafood can be added to it! Most common is sweet Jumbo Shrimp, Pastel Scallops, and feisty Blue Swimmer Crab.

[nakiapickeringillustration]

Blue Mussel and Sugar Kelp colored pencil process ✨ i illustrated this piece with Arteza watercolor pencils and watercolor paper for my RISD CE Marine Species Illustration class

[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 (米酢), 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!

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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.

[rayshippouuchiha]

I can’t stop thinking about the kinda shit the people of Uzushiogakure would eat, though? Their cuisine, their food traditions, etc… Obviously a lot of seafood (likely both raw and cooked alike), and given how connected they are to the sea, and with the idea of them Needing more salt than others, I could see a popular tea for them being konbu-cha (kelp infused in hot water and sometimes salt, a rather savory and apparently salty tea!), but what about specifics?

Obviously they’d probably eat a lot of sushi and sashimi, but what kind? Do you think they’d often eat poisonous and lethal fish and other ocean life, what with the god killing thing? Would it become a common delicacy for them to eat things like fugu (a highly toxic blowfish, if prepared incorrectly) with little prep, even or especially raw? Is that toxicity just like zesty seasoning to them, or a flavor most can’t comprehend?

What’s the more popular cooking method in Uzushio- Steaming, grilled, frying, something else? Why would it be that popular, and what would work best in that environment?

What about alcohol- Do they favor sake? Shōchū? Something else? And other drinks- What kind of teas would they have?

Just! I’m sorry for rambling but I’m a Nerd and Uzushiogakure gets me Every Time.

Don't apologize! Details like this are something I get caught up in too!!

I think I've said it before but when it comes to relating Uzushio to a real place I, personally, tend to very loosely model Uzushio off of Okinawa.

So you have that influence plus the general nature I tend to give the Uzumaki.

There were other Clans too on Uzushio of course, but the Uzumaki ruled from time immemorial so their preferences influenced things a great deal.

For beverages: Konbu-cha served either plain or with Uzushio brown sugar for those who want a hint of sweetness. Water, obviously, though serving it with slices of fresh fruit and/or sprigs of mint mixed in is also common. Various fruit juices from native fruits are also popular, especially with children. The Uzumaki also have been known to drink sea water both casually and medicinally as they require higher alt levels than other Clans do. Flower teas are also popular, specifically fire-lily and hibiscus teas.

Traditional alcohol on Uzushio is awamori, which is distilled (like shochu) instead of brewed. The Uzumaki are known for making and consuming a specific type of awamori called hanazake which tends to be at least 120-proof and flammable.

Like you said seafood is the backbone of the cuisine in Uzushio with Clans like the Uzumaki having the ability to eat even the most poisonous of fair without too much in the way of preparation.

Fugu, stone and lion fish, as well as certain sharks are all common foods for Uzumaki that most other Clans do not consume regularly if ever. Young Uzumaki are often fed higher concentrations of normally poisonous dishes to help them develop a healthy constitution.

Crab is a common meat source as well, since the Uzushio spider crabs are prolific, breed quickly and easily, and grow to unsettling sizes.

Sea turtle used to be a common dish too but Something Happened in the past and Uzushio stopped all consumption of sea turtle meat.

Pig is also a very very common meat in Uzushio as the island is the perfect place for wild boar to flourish. There was an entire Clan, in fact, who was in charge of the cultivation of Uzushio's boar population.

Steaming and hot stone grilling are the most popular cooking styles in Uzushio. There's also an abundance of hot and cold soups. Frying tends to be reserved for desserts and specialty dishes.

Bitter melons, taro, ube, coconuts, papaya, and bamboo shoots are also also common.

[morethansalad]

Ramen Noodle Miso Soup (Raw Vegan)

[rainbowbarnacle]

babby's first jelly donuts

I found some onigiri presses a long time ago, and I woke up this morning with a raging need to make a big mess in my kitchen, so now I have made: 1. 1 extra jar of dashi broth

2. spicy tuna mayo onigiri with soy sauce

3. kombu onigiri (where you take kelp and slice it all thin and then add dashi broth, rice vinegar, sugar, and soy sauce and burble until sticky and then add sesame seeds)

I would have added little nori wraps buuuut I didn't have any, oops

BUT THEY BOTH TURNED OUT REALLY, REALLY GOOD HOLY CRAP

[paldean-sandwich-rater]

A sandwich.

It contains ice cream, whipped cream, sponge cake, meat balls, broccoli, pineapple, strawberries, tomatoes, lettuce, rice, noodles, mac and cheese, bacon, beef jerky, dried fish, seaweed, one of every Pokemon berry, jam, olive oil, lotus, dragon fruit, ravioli, ramen, tempura, teriyaki chicken, macaroons, escargots, mint, pepper, salt, sugar, croquettes, pickles, apples, avocados, sausages, bell peppers, grapes, pizza, a donut, cheese, more cheese, even more cheese, mushrooms, mustard, olives, a fried egg, a scrambled egg, blueberries, a poached egg, chawanmushi, a red bean bun, mochi, bbq sauce, chicken nuggets, french fries, takoyaki, pancakes, mackerel, salmon, coffee beans, spinach, a tiny bit of corn cream soup, ramensanga, fettucine alfredo, a plain bagel, pretzels, chocolate chip cookies, sweet potato, yam, potato, scallions, scallops, squid, crab stick, fish balls, fish cakes, oyster sauce, silken tofu, barley, cereal, paprika, oysters, red snapper, sea bass, plums, bean sprouts, garlic, string cheese, camembert, swiss cheese, mozzarella, parmesan cheese, yogurt, brinjal, a macdonald’s happy meal (without the toy and the packaging of course), truffles, caviar, tapioca balls, fried chicken, century eggs, cake sprinkles, dark chocolate, milk chocolate, white chocolate, milk tea (just a tinge), coffee (also a tinge), pudding, pumpkin, honey, mutton, mashed potatoes, bananas, icelandic fermented shark that they bury in the ground for months, raisins, dried mangoes, a drop of water, jelly, nata de coco, prunes, roasted pork, rosemary, bee pollen, peas, deer meat, rabbit meat, fish maw, ham, turkey, m&ms, chub, fufu, watermelon, winter melon, rock melon, coffee jelly, cacao, carrots, blueberries, black tea, dumplings, carrot cake, beetroot, purple cabbage, corn, celery, edamame, red beans, black beans, green beans, kidney beans, cashews, peanuts, pecans, sunflower seeds, walnuts, chickpeas, almonds, daikon, MSG, tamales, anchovies, tabbouleh, lions mane mushroom, chicken of the woods, kelp, octopus, durian, kimchi, crème fraîche, popcorn, cotton candy, everything bagel seasoning, capers, pears, marinara sauce, bittercress, butter cream, every single iteration of galarian curry, sushi, sashimi, kale and a very very specific ramen bowl (without the actual bowl) from a very particular shop located in Iwatodai.

And the top and bottom buns are somehow made from 50 different kinds of bread in a checker box pattern.

It comes with a picture.

Ingredients: I am not typing all of that out again. What the fuck.

Smell: You’ve taken an entire food court’s worth of food and made it into a sandwich. This isn’t even possible. Why am I considering this. 3/5

Taste: How do you eat this. 2/5

Texture: You get like 5 different foods every bite. This is not balanced. There is no harmony. This sandwich is the embodiment of disorder and chaos. 1/5

Presentation: The fact that this even looks sandwich adjacent is a fucking miracle. You don’t get full points though. Because I don’t like you. 3/5

Would Chunk Eat It?: He would eat maybe 1/50th of it. So no. 1/5

Final Score: 2/5

Critic’s Notes: Why would you waste this much food. Just host a party. Donate it. Something fucking anything I am begging at this point.