Stone Seaweed. In Korea this is roasted in sesame and corn oil. It is found on the southern shores of Korea. It is said to be “suitable for children particularly to stimulate better appetite". It is also found in Tamil Nadu where the black and cream seaweed, as in Korea, is dried before packing.
Mallow. Mild tasting young mallow leaves may be used in herbal infusions or make a very good substitute for lettuce, whereas older leaves are better cooked as a leafy green vegetable. The flowers can be used in salads.
Chinese bellfower. A plant of the Campanula family indigenous to South East Asia. In Korea, where the root, either dried or fresh, is often used in salads, gimchi and the like, it is more commonly found with white bells than with the blue bells found elsewhere.
Tofu. Soya bean curd which is rich in protein, calcium and vitamin B12. It is produced by boiling ground soya beans with water, straining them and then coagulating the mixture and pressing it. It is used as a meat substitute. The flavour is bland, so that it takes on the flavour of the food around it. The texture is woolly when in its softened form, but can be hardened by pressing and becomes more cheese-like in texture. It is a versatile foodstuff which can be fried, stewed or used in salads and sandwiches. If it is stored in the fridge it should be covered in water, which should be changed daily. However, it is quite perishable so don't keep it too long. It is suitable for vegans.
