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Healthy Japanese Leek and Salted Kombu Seaweed Salad
Healthy Japanese Leek and Salted Kombu Seaweed Salad

Before you jump to Healthy Japanese Leek and Salted Kombu Seaweed Salad recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Many of us believe that comfort foods are bad for us and that we must keep away from them. But if your comfort food is candy or junk food this can be true. At times, comfort foods can be perfectly nourishing and good for us to eat. There are some foods that actually can raise your moods when you consume them. If you feel a little bit down and you need a happiness pick me up, try a few of these.

Make some trail mix of nuts or seeds. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etc are all wonderful for improving your mood. This is possible as these foods are rich in magnesium which boosts your production of serotonin. Serotonin is the “feel good” natural substance that tells your brain how you feel all the time. The more you have of it, the more pleasant you will feel. Not only that, nuts, specifically, are a terrific protein food source.

Now you realize that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try some of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to healthy japanese leek and salted kombu seaweed salad recipe. You can have healthy japanese leek and salted kombu seaweed salad using 5 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Healthy Japanese Leek and Salted Kombu Seaweed Salad:
  1. Get The white part of a Japanese leek (you can add the green part if you'd like)
  2. Get Shio-kombu
  3. Use Ponzu (or mentsuyu)
  4. Take Sesame oil
  5. Use Sesame seeds (for topping)
Instructions to make Healthy Japanese Leek and Salted Kombu Seaweed Salad:
  1. Cut the leek into 5 cm long pieces, then finely shred lengthwise. Blanch in boiling water for 5 seconds to remove the harsh flavor and make them easier to eat.
  2. Drain the leek, mix with the other ingredients and it's done.
  3. If you're using the green part of the leek too, shred it finely as with the white part and blanch in boiling water for 10 seconds.
  4. Add a soft-poached egg and this leek salad to udon noodles with a splash of ponzu sauce for a refreshing and delicious dish!

These sea vegetables are used extensively in Japanese cuisine for its health properties and deep unique flavors. Some of the more familiar varieties include nori that is used for sushi and onigiri rice balls, kombu for dashi broth, and wakame. Seaweed is a popular stable in the Japanese diet. Over the last decades consumption of kombu has declined in Japan while consumption of wakame has risen. Delicious kombu seaweed and crunchy cucumber, a refreshing salad perfect for the spring. 似乎一夜之间就暖了起来，绿草，鲜花，也都慢慢出现了。而寒冷带来的食欲，似乎也一下子褪去了不少。 Kombu is the Japanese word for kelp, most typically the Saccharina japonica species.

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