Chuka salad composition what is useful, properties, photo

In this country, like in no other, algae are consumed in large quantities, from time immemorial attributing them to products that prolong life. Each Japanese on average eats up to 10 kg of “sea grass” every year. In Japanese cuisine, more than 100 varieties of it are used, however, wakame seaweed (we often call them “chuka”) are considered the most popular. The Chuka salad of the same name made from them is famous for its usefulness due to its high content of vitamins and minerals. By the way, the name "chuuka" is translated from Japanese as "Chinese".

The benefits and harms of Chuka salad

Chukka, or “hiyashi wakame”, is a wild-growing algae that lives in seawater up to 100 m deep. Asians use it fresh or dried, and in our supermarkets the chuka gets frozen, dry or in ready-made salads. It has a neutral taste, pleasant marine aroma without a distinct smell of iodine, which this seafood is rich in. It is mainly used for making sushi, rolls, salads, noodles. All the benefits of chuka algae are contained in the composition. This overseas delicacy is full of nutrients and vitamins.

• A whole set of vitamins. A, D, K, E, C, group B - thiamine and choline. They have a beneficial effect on the work of all significant body systems. They improve overall health, including the condition of bones and joints, skin, hair, nails, teeth. Strengthen immunity, accelerate metabolic processes, increase tone and mood.
• Mineral complexes. In large quantities, iodine, vanadium, magnesium, iron, calcium, zinc, selenium, phosphorus, as well as potassium, copper, sodium, manganese. These elements prevent the risks of diseases of the cardiovascular, nervous, respiratory, digestive systems. A high concentration of iodine helps the thyroid gland to produce hormones.
• Amino acids. Split subcutaneous fat, contributing to weight loss, strengthen muscle tissue. Important in the recovery of the body after physical and psychological stress.
• Antioxidants. Responsible for the destruction of free radicals in the body, prevent the development of serious diseases such as cancer, atherosclerosis, stroke, rheumatoid arthritis, diabetes. Improve skin condition and bone structure.
• Plant proteins. Necessary for metabolism, elasticity and strength of the skin, muscles, connective tissue, bones, for full mental activity.
• Plant fiber. It is useful for digestion, cleanses the body of "garbage", toxins and toxins.
• Omega-3 fatty acids. They struggle with the first signs of aging, remove “bad” cholesterol, have a beneficial effect on the cardiovascular system, and help lose weight.

How does it affect the body

Useful properties of Chuka salad are determined by the main component of the dish. One of the main advantages of algae is to ensure the correct functioning of the thyroid gland and to “level” the hormonal background. However, only this positive effect of the marine product on the body is not limited. Useful factors also include:

• a positive effect on the work of the heart and blood vessels;
• prevention of strokes and heart attacks;
• slowing down the mechanisms of aging;
• improvement of the digestive and urinary systems;
• activation of the brain;
• the fight against atherosclerotic manifestations;
• improving the work of the digestive tract;
• stabilization of bile excretion, bowel cleansing;
• a natural decrease in blood glucose;
• tonic effect on the body;
• prevention of depression, neurosis;
• cancer prevention.

Chuka seaweed is useful for the female body in order to prevent stagnation in the pelvis. It helps the rapid healing of irritation and damage to the mucous membranes of the genitals. The benefits of drinking algae in wakame and men have been proven. Seafood reduces the risks of prostate disease, stabilizes potency.

Contraindications

Like any food component, chuka has a number of contraindications to use. Potentially hazardous if collected in environmentally hazardous areas. In addition, it can harm the body in five more cases.

1. Excess iodine in the body. The use of a marine product in food is fraught with malfunctions of the thyroid gland and hormonal imbalance. Algae is also contraindicated in all diseases in which iodine preparations are prohibited.
2. Childhood. It is not recommended to feed children under 12 years old with a chuka. Such foods can cause metabolic disorders.
3. Allergy addiction. Avoid using algae at the slightest suspicion of an allergic reaction.
4. Digestive tract problems. Caution should be used for gastritis, enteritis, a ban - for peptic ulcer of the stomach and duodenum.
5. Pregnancy. In the early stages, a wakame seaweed salad can provoke heartburn, in the last months of pregnancy there is a risk of premature contractions.

Quality product: 6 criteria

Where can I get a chook? In large supermarkets, specialized seafood stores, sushi bars, online stores. Most often, the product is sold in frozen, dry or canned (pickled) form. To come home, not to be disappointed in the purchase, remember the six rules.

1. Type of packaging. When buying frozen seafood, look for it in transparent packaging. So it will be possible to visually more accurately determine the quality of algae, their storage conditions.
2. Production time. In a frozen state, the chuk is stored for a year. Since the product is not subjected to heat treatment, an overdue salad can be harmful to health after defrosting. Dried, sealed algae (unopened) can be stored for up to two years.
3. Ice. Is there a lot of ice in the package? This is a sure sign of repeated defrosting and freezing of goods. Only small snow crystals are allowed.
4. Colour. The “correct” color of the product is from a golden-green color scheme to shades of malachite.
5. Smell. “Soft” marine aromas prevail, which differ from the familiar iodine smell of kelp - seaweed, which in Japanese is called kombu.
6. Taste. In taste, it also differs from seaweed. The taste of wakame seaweed is softer and softer, the structure is juicy, elastic, crunchy.If the salad of chuka in its consistency and appearance is harsh and colorless, this indicates a poor quality product (old algae, violations in the technology of preparation or packaging).

Main ingredients

Algae have a low energy value. The average calorie content of the classic Chuka salad is 64 kcal per 100 g. At the same time, the salad satisfies hunger well: this is due to 7 g of protein, 0.5 g of fat, 12 g of carbohydrates, and an impressive amount of nutrients. This property of the product is especially appreciated by nutritionists and people who are actively monitoring their weight. With the use of chukes, many diets have been developed for safe weight loss, including a mono-diet, which, in the absence of contraindications, can be followed for two to three days.

In Japan, the name Chuka combines various variations of salads with common attributes. It:

• seaweed (the main ingredient of a salad dish);
• thinly sliced ​​vegetables (cucumbers, carrots);
• sometimes meat or ham;
• often funchosis;
• light dressings: soy, nut or sesame;
• sunflower seeds and sesame oil;
• Japanese Kikurage mushrooms (pickled "wood ears" are not difficult to find in domestic supermarkets);
• agar-agar (vegetable Japanese gelatin obtained from seaweed);
• lemon juice;
• starch;
• water.

A selection of recipes with wakame with a photo

How to make a salad? Chuka is served as a separate dish, goes well with stewed vegetables, boiled beans, fresh cucumbers, tomatoes, omelettes. Its taste is in harmony with chicken breast and seafood. You can safely experiment with the composition.

Classical

Description. The classic Chuka seaweed salad recipe is the easiest of all. His taste is close to what the inhabitants of Japan eat. With preliminary defrosting of the main component, cooking will take no more than 15 minutes. In addition, the basic recipe - the lowest-calorie, will be effective in losing weight.

Ingredients:

• wakame - 250 g;
• Kikurage mushrooms (used in pickled form) - 100 g;
• water and soy sauce - 50 ml each;
• freshly squeezed lemon juice - one teaspoon;
• starch - a third of a tablespoon;
• sesame oil - one teaspoon;
• sesame seeds - one and a half tablespoons;
• hot chili peppers - optional.

Step cooking

1. Pre-defrost algae.
2. Sesame lightly fry.
3. Shred Japanese mushrooms.
4. Add all the recipe components to the wakame seaweed.
5. Add spice to the salad with fried sesame seeds and thin rings of chili peppers.
6. Gently mix.

With squid

Description. Chuka salad with seafood is a real fortified and iodine charge. Squids in the recipe can be safely supplemented or replaced with shrimp, crab sticks. Halves of quail eggs are suitable for decorating the salad.

Ingredients:

• seaweed - 250 g;
• squid - one or two carcasses;
• quail eggs - three to four pieces;
• sesame seeds - two tablespoons;
• soy sauce - three tablespoons;
• sesame oil - two teaspoons;
• red pepper is a small pod.

Step cooking

1. We prepare algae (thawed or poured for swelling).
2. Fry sesame seeds.
3. Boil squid in salt water.
4. Cut the squid meat into thin strips.
5. Cook the eggs.
6. Pickle squid in a mixture of oil and sauce.
7. To the algae add half a portion of sesame seeds, finely chopped hot pepper (to taste).
8. Mix with squid.
9. We decorate the salad with the remains of sesame seeds and halves of quail eggs.

With peanut sauce

Description. Sauce is a crucial addition to many Asian salads. Try making Chuka salad with peanut sauce, a traditional seasoning for this dish. Its original taste favorably shades the taste of seaweed. Various nuts can be the basis for the recipe.

Ingredients:

• seaweed - 250 g;
• peeled peanuts or walnut kernels - a handful;
• soy sauce - four tablespoons;
• sesame oil - two teaspoons;
• apple, rice or wine vinegar (optional) - three teaspoons (or two teaspoons of lemon juice mixed with 0.5 teaspoon of mustard);
• sesame seeds - one and a half tablespoons;
• cold water - three tablespoons.

Step cooking

1. We bring algae to readiness (we defrost it or fill it with water for swelling).
2. Fry sesame seeds and peanuts (or any other nuts).
3. Grind sesame seeds and nuts with a blender.
4. Add the remaining ingredients to the sauce, mix again with a blender.
5. Dilute too thick consistency with water.
6. Season seaweed with peanut sauce.
7. Leave to marinate for 30-60 minutes.

Another option for making nut dressing involves using starch (a teaspoon diluted in three tablespoons of water). To do this, mix the sauce and water in equal parts (about a quarter cup), heat, dilute the starch gradually. When the mass thickens and cools, add the remaining components, mix.

With a cucumber step by step

Description. The recipe for Chuka salad with cucumber is a vitamin “bomb”, it takes a few minutes to cook it. You can add carrots, bell peppers, celery or avocados to a spicy green salad.

Ingredients:

• seaweed - 100 g;
• cucumber - two;
• bell pepper - one;
• fresh carrots - one;
• soy sauce - two tablespoons;
• sesame and olive oil - a tablespoon;
• honey - two teaspoons;
• apple cider vinegar - a tablespoon;
• ginger grated - a teaspoon;
• chopped lemon zest and lime juice - a teaspoon;
• sesame seeds - a tablespoon.

Step cooking

1. Fry sesame seeds to a beautiful golden hue.
2. In a bowl, mix both oils, sauce, vinegar, sesame seed, honey.
3. Add grated ginger and lemon zest, fresh lime juice to the filling mixture.
4. Washed and peeled vegetables are cut into strips or grated for Korean carrots.
5. Combine vegetable mix with seaweed, pour sauce.
6. Before serving, decorate the salad with lemon slices if desired.

With kelp

Description. In this recipe, wakame seaweed is combined with kombu (seaweed). Use these components in dried form, for readiness, pour boiling water.

Ingredients:

• Wakame seaweed and kombu - 100 g each;
• vegetable oil and apple cider vinegar - a tablespoon;
• sesame seeds - a pair of tablespoons;
• onion - one;
• pickled kikurage mushrooms - 100 g;
• sugar and salt to taste.

Step cooking

1. Mix seaweed and wakame seaweed.
2. Cut the onion into thin half rings, scald with boiling water.
3. We cut the wood mushrooms into thin strips.
4. We connect all the components.
5. Season with oil and vinegar, salt and sugar are added to taste.

With red fish

Description. This exotic salad, cooked at home, will be appropriate on the festive table. Despite the abundance of ingredients, the dish will be ready in 30-40 minutes.

Ingredients:

• salted red fish fillet - 250 g;
• algae - 250-300 g;
• pine nuts - two tablespoons;
• arugula - a small bunch;
• sweet pepper - one;
• an orange is one;
• refined vegetable oil - a quarter cup;
• soy sauce - three tablespoons;
• honey - a tablespoon;
• lemon juice - two tablespoons;
• boiled egg - one;
• garlic to taste.

Step cooking

1. Fish fillet cut into thin stripes.
2. We soak algae (if desired, their length can be shortened).
3. Cut the peeled orange into small cubes (use a very sharp knife).
4. Cut the pepper into strips.
5. My arugula, dried with a paper towel.
6. Cooking dressing from oil, sauce, lemon juice.
7. In the mixture for piquancy, add honey, chopped garlic.
8. We mix all the ingredients, season the salad with half the sauce.
9. We put it in the refrigerator for an hour.
10. Before serving, pour the remaining sauce over the dish.

Seaweed is incredibly good for health, the full development of the body. And if many neglect our popular sea kale because of its specific smell or mucous texture, then among the above culinary options you can choose the Chuka salad recipe to your own taste. Such a dish will help to “charge” the body with a powerful vitamin-mineral dose. In addition, it is tasty, unusual, satisfying, and at the same time - low-calorie. There is a lot of recipe on the Internet (Wikipedia), we have chosen the most relevant and useful.

Tasty or not: reviews

Right! as a connoisseur of this wonderful seaweed salad, I can confirm that he has here (in Russia) 2 names - chuka and kaiso. And he is also good with nut sauce, with which he is always served. And I want to say that there is it with this sauce and a squeezed slice of orange (not lemon !!) oh how nice. True, it is still served with rings of hot red pepper, but I always painstakingly catch it)) they reminded me, salivations are now flowing)) manny! By the way, a question that has been sorbed for a long time: these algae are of juicy green color, which was always perceived as a natural pigment, but somehow noticed (dropping a piece on clothes) that this whole color is painted, they leave a clear juicy green color. What it is?

ilyaka_san, https://melon-panda.livejournal.com/184828.html

I really love rolls with chuka, they say that it is very useful for the body. So when I order rolls and baked sets with home delivery in Tolyatta ... then I take it with a chook. I want to live as long as the Japanese. Banzai)))

Tati, http://www.forum-obovsem.com/viewtopic.php?p=129470

I don’t know how in Moscow, but in America I buy different seaweeds, dried in the sun. Then I eat soaked in different salads, very tasty, my crown salad for guests - two varieties of seaweed, herbs, sesame, grated ginger and a little sesame oil. All recipe is asking. Do you have Japanese supermarkets or Chinese ones there? There may well be. Delicious varieties of wakame and arame. Salads from wakame are served in Japanese and Chinese restaurants, so maybe the product itself is there?

Satsuma, http://golodanie.su/forum/printthread.php?t=6523

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