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Nuta with Negi and Wakame


Nuta are vinegared dishes, which usually flavored with miso based sour sauce.


  • 1 negi, cut into about 1 inch lengths
  • 1 oz rehydrated and softened wakame seaweed, cut into about 1 1/2 inch lengths
  • 1 1/2 Tbsp miso
  • 1 1/2 Tbsp rice vinegar
  • 1 Tbsp sugar


Boil water in a medium pan and put negi. Cook until softened. Drain and soak in water to cool. Drain and lightly squeeze negi to remove some liquid. Mix miso, rice vinegar, and sugar in a bowl. Put negi and wakame in the bowl and stir with the miso sauce.
*Makes 2 side-dish servings

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