1. FIND YOUR KELP
Collect kelp that has been dislodged and is floating in the water. Like most plants, kelp is best young and fresh. Look for unblemished light golden ones. We are lucky on the far South Coast to have kelp from pretty clean water.
2. CUT OFF THE FRILLY BITS
With a sharp knife or scissors trim the kelp down to the centre strip. You will have something that looks like a leather belt, from 4cm to 10cm wide (this is a small one).
Put the strips into boiling salted water. They will change colour to bright green. Boil until slightly tender (about 7 to 10 minutes depending on the thickness).
Cut the strips across the grain as thinly as possible.
5. MAKE THE SALAD
1 cup julienned kelp
½ cup freshly grated ginger
1 tablespoon toasted sesame seeds
1 tablespoon mirin or dry sherry
1 tsp sesame oil (or to taste)
2 tsp rice wine vinegar
This is great as an accompaniment to any Japanese meal and can be included in sushi rolls. This recipe came from our son’s Japanese host Mum, Miruko Murata, who stayed with us for a couple of weeks. She could not believe that we were walking past all this prime food floating in the ocean. In Japan, fresh kelp from pristine waters is as highly prized as sashimi.