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But seaweed can be so much more, as a new book, "Seaweed, A Cook's Guide," points out.

Seaweed has long been a part of not just Asian cooking, but also a few Western cuisines, author Lesley Ellis says. The Welsh make a puree of laver, or nori, using it in crispy breakfast cakes. In Ireland, dulse, a reddish seaweed, is a chewy, salty snack.

Ellis' book walks you through seaweed types from agar to wakame, and provides an international tour of 50 recipes. Even if you know and love seaweed already, its versatility will surprise you.

Seaweed is making a comeback, Ellis says, "as food enthusiasts and restaurateurs become more adventurous with ingredients, interested in new tastes and texture, and curious about our neglected food traditions and heritage."

A Japanese recipe from the book:

8 ounces boneless, skinless chicken in 1-1/2-by-1/4-inch strips
1/2 sheet dried nori, in 3/4-inch strips
1 egg white, lightly beaten
Vegetable oil for frying

Marinade:

1-1/2 tablespoons soy sauce
1 teaspoon lemon or lime juice
1-1/2 tablespoons dry sherry or sake
1/2 inch ginger, grated

Brush each nori strip with egg white and wrap firmly around 3-4 chicken strips. Heat oil to 350 degrees and fry chicken bundles 2-3 minutes each, or until golden brown. Do not overcook. Drain. Serve garnished with lemon or lime slices. Serves 2-4

Nutritional information unavailable.

By Ken Sakamoto, Star-Bulletin
Tasha Haraguchi entered a taro pizza in the
1997 Kids Bake-Off.

Kids can
bake up a win

Calling all kids who can bake: Foodland and Pillsbury are looking for Hawaii's best underaged baker. The Pillsbury Kids Bake-Off Contest is open to kids 9 to 18, who'll compete for a $250 savings bond and computer equipment for their schools.

Rules are simple: Recipes must include at least one ingredient from Pillsbury, Green Giant, Hungry Jack, Progresso or Old El Paso. They do not have to be original. Entry categories are easy meals, appetizers/side dishes and desserts. Age divisions are 9-12 and 13-18.

A panel of judges will select 30 semifinalists, and these will be invited to the cooking competition at the Hawaii Prince Hotel March 11.

Entries must be postmarked by Feb. 9 or dropped off at Foodland's main office, 3536 Harding Ave., by 5 p.m. Feb. 11. For information call 732-0791.

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