Of all these seaweeds I wrote about here, yakinori is the only kind I've seen in the Philippines. If you're not in Japan, you will probably see this at you friendly Asian stores. ^_~
This type of dried seaweed is usually the type used in makizushi (filled-and-rolled sushi) and gunkanmaki (battleship roll sushi). I hope the translations were fine. ^^;
I also use it give a fish-like flavor to my dishes like tuna carbonara and coco-simmered tofu.
I haven't explored this one very much. Pretty much just used it to top my yakisoba and okonomiyaki. If you have any other suggestions on using this, please comment below. ^_^
I first used this in my first miso soup. However, it didn't turn out so good. Not that it tasted bad-- my husband said I should have put more miso. I'll try it again next time and share the recipe with you.
The first time I tasted this was in my father-in-law's cucumber-wakame salad. I was so amazed at how delicious seaweed can be (I was not so much of a seaweed fan before).
I don't know how else to cook this aside from boiling in sake-mirin-shouyu with carrot and shiitake. It tastes interesting, good if I dare say. But I'm not a fan of sake, so after tasting a couple of strands, I never tried again. But my husband likes it. hahaha