In reply to sophia yi.

I personally can't tolerate much sugar in my diet, and I would rather add natural sources of MSG for better flavor. So I disagree with your comment. If you prefer to eat those things, go for it. I will make Marc's recipe and enjoy the natural goodness of the ingredients.

Hi Ron, most restaurants buy their seaweed salad premade and it includes green food coloring. This is how they're able to get the color so bright.

How does one get the bright green of seaweed salad from restaurants? Wakame comes out very dark green.

Hi Carol, turbanado is closest in taste, but it tends to come in large crystals, so you might have a hard time getting it to dissolve. Dermerara is going to taste too strongly of molasses. You can also just use regular white granulated sugar.

Sounds perfect.
Can I use demerara or turbanado sugar in place of evaporated sugar? I live in a rural area and cannot find evaporated sugar.

You're welcome Marie! Amazon in the US carries it, but I'm not sure about in France. Only one way to find out 😉

In reply to Marc Matsumoto.

Thank you for a wonderful recipe! I use thin strips of wakame, but it's all very dark. I'd love to mix up the varieties, but in the only Asian store for 50km sells exclusively this and kelp. Do you know of the mixed dry seaweed you mentioned, maybe on Amazon? I live in France now, but I can order things to be shipped here. Thanks for your help.
Marie

You're welcome!

In reply to Ekaterina.

Thank you for sharing this recipe. I have looked for it thinking the ‘real’ thing was that green stuff in the restaurant and grocery store.
Your recipe and instructions are perfect.