Sunomono (Vinegared)
1. Carefully clean and wash Ogo or Limu Manauea in water, removing and, other seaweeds and crustaceans.
2. Pour bolling water over it.
3. Serve with Vinegar sauce or with Vinegar-miso sauce.
Sauce I
1 tbsp. sugar
1/2 tsp. salt
1/2 cup vinegar
1/2 tsp. gourmet powder
Sauce II
2 tbsp. sugar
1/2 tsp. salt
1/4 cup lime or lemon Juice
1/4 tsp. gourmet powder
Sauce Ill
1/4 cup vinegar
1 tsp. shoyu
1 tbsp. sugar
1/2 tsp. salt
Sauce IV
1/4 cup miso
2 tbsp. vinegar
2 tbsp. sugar
1/2 tsp. gourmet powder
Mix together until sugar and salt are dissolved. Add to prepared vegetable or seaweed.
Large quantities of limu manauea are gathered at certain seasons of the year. The seaweed, without being washed in fresh water, is dried in the sun and stored away for future use. When needed. the seaweed is soaked for a day, cleaned, chopped into small pieces, and eaten with tomatoes and salt or with vinegar.
