seaweed salad wakame with tobiko
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Stockphotos.ro (c) 2025. All stock photos are provided by Dreamstime and are copyrighted by their respective owners.
seaweed salad wakame with tobiko |
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| navigate by keyword : acid also asianfood been blood calcium capelin caviar certain close color comparison creating crunchy edible eggs eicosapentaenoic fatty fish flavour flying food hair has high ikura intestinal iodine its japanese japanesecuisine japanesefood known larger masago medicine menstrual mild natural niacin often omega orange organs oriental purification ranging red regularity reproductive rich roe salad salads salmon salty sea seaweed served small smoky sodium soups source strength subtly sushi sweet taste texture than thiamine tobiko types use used vegetable wakame word |
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| Wakame is a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and salads. Wakame is a rich source of eicosapentaenoic acid, an omega-3 fatty acid. Wakame also has high levels of sodium, calcium, iodine, thiamine and niacin. In Oriental medicine it has been used for blood purification, intestinal strength, skin, hair, reproductive organs and menstrual regularity. Flying fish roe tobiko Orange / flying fish caviar -Tobiko is the Japanese word for flying fish roe. It is most widely known for its use in creating certain types of sushi. The eggs are small, ranging from 0.5 to 0.8 mm. For comparison, tobiko is larger than masago & x28;capelin roe& x29;, but smaller than ikura & x28;salmon roe& x29;. Natural tobiko has a red-orange color, a mild smoky or salty taste, and a crunchy texture. |
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Stockphotos.ro (c) 2025. All stock photos are provided by Dreamstime and are copyrighted by their respective owners. |
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