Reddit mentions: The best dried seafood & nori

Dashi. But if you can't find the ingredients to make it, which is rare these days but possible, here is my "quick" faux-dashi recipe. Really just a method to making a quick delicious broth from pantry stuff mostly. Note that I give the ingredients depending on what I have in my /r/frugal pantry. And I have good access to a variety of interesting stuff... here goes:

Ingredients
> Either: Fish Base Better Than Bouillon (found in soup aisle), or in a pinch if you are desperate Ossem Chicken Consomme or what my Polish family grew up with Vegeta Seasoning.


> If you can find it, I get it in my health focused local co-op but not this brand: dried kombu. This makes it extra yummy but if you dont have it, like the rest of the substitutions in my "quick broth" method, it'll probably turn out fine.


>the cherry on top of the sundae, if you have the extra few minutes: katsuobushi, & your miso of choice, soy sauce of your choice, mirin if you have; if not, keep an eye out for it, grated ginger root if you're feeling fancy


> Depending on whether you want a soup or broth for rice, you may want vegetables and maybe some protein like chicken or egg or even fish (which I've cooked some types in the broth and comes out lovely).


> Need rice maybe.

Method:
In a good sized pot - one that can hold at least 2-4 bowls of soup or enough water to make rice, so, 1-2 liters depending? Fill with water only 3/4 of the way up, for room to boil. Add strip of dried kombu Heat water, ladle some nearly boiling into a small bowl and dissolve a couple teaspoons or tablespoons, depending on desired strength of broth, of fish Better Than Bouillon. Pour into pot, taste, adjust. Don't make it too salty yet. If you don't have BTB, season your water with the Ossem or Vegeta - it won't be quite as nice as using BTB, which is my secret quick dinner weapon- I use it in all the flavors it comes in. Important thing is that you have good flavor here but the sodium level isn't bad yet. Subtle.

When water is boiling, remove kombu and set aside. You can shred it and add a bit on top of the rice later, make a salad, or just toss it and make me cry.

Reduce to low simmer. Use your katsuobushi if you have it and want to but I admit to neither having tried it yet nor being that skilled yet to teach another about it but there are guides better than mine online. This is just a quick way to make yourself a tastey liquid for dinner.

Season with soy sauce, mirin, whatever you may have on hand that pleases you.

Turn off burner. Let stand a few minutes. If you wish, ladel a bit of the liquid into a bowl again and mix with some miso; it's good for you! Return miso mixture into pot. I don't usually do this with rice because the liquid is flavorful enough without it, but if I'm at the end of making a real soup from it with veggies etc I will add miso before serving along with some appropriate fresh herbs, optional.


Keep in mind:
If you're making rice with it, a too-salty broth will make the rice too strong. Try to get used to a lower salt level in your life and you'll appreciate a whole new world of taste sensitivity. And your heart will thank you.

Rice is like a backdrop to the more potent things you eat, and a flavorful stir-fry is nice when paired with a more delicate rice. Dare I suggest you try jasmine rice sometime, it is one of my favorites even though it's long-grained. Lovely aroma, I could eat it plain!

If making a soup with it, experiment with different flavor profiles, bases, and vittles like sweet potatoes cubed up, bits of chicken or pork, fresh parsley and/or dill, wakame seaweed (a favorite in my house), and yes even tofu!

Anyway, hope that wasn't too long... I am getting midnight cravings talking about rice and good broth (I make an insane bone stock that turns into jelly in the fridge, yum... that's for another day!)

Edited: fixed some things!

I have some recent experience with a micro aquaponics setup. I was asked to discuss aquaponics at a community preparedness fair about 5 months ago, and I wanted to be able to show off a small-scale system to give people a visual explanation of aquaponics.

I used a 5-gallon water bottle, like you might find in the water cooler at your office. I cut the top of the bottle off and turned it into a growing tray for my clay media. The bottom of the bottle became the fish tank. Here's an image from the blueprints I handed out. The system was great to show off aquaponics, but I didn't love it afterwards.

So here's what I learned:

• The old maxim used in aquaponics that says "The more water in your system, the more stable it will be" is absolutely correct. My system had so little water in it that there was no buffer, and the whole system could be thrown out of balance very quickly. My total system size was about 3.5 gallons.
  
• I had 2 koi-style goldfish in my micro system, and that was too much. Those guys get big quickly.
  
• It took so long to get the nitrogen cycle right that I killed a lot of plants at first. I was growing herbs like basil, lemon balm, mint and ornamental peppers. I managed to kill all of of them within 2 weeks because there just wasn't enough food for the plants in that little system. I could have gotten around this if I'd run the system for a few weeks with some liquid fertilizer (like Maxicrop/SeaSol) however it turns water black very quickly and I needed the system to show off at the fair, so I skipped that. But my advice is to run it with a few drops of that without fish for a week before adding any plants. You might need to cycle out a portion of that water before adding fish, too.
  
• I was clearly growing too many plants, but once again that was for show at the fair. The plants were definitely nutrient-starved for a long time.
  
• I would say "test your water" to get the nitrogen balance right, but it is so volatile with that small amount of water that it didn't help me at all.
  
• The fish did great, despite all the trouble I had with the plants. I decommissioned the system 2 weeks ago and moved the fish to a proper fish tank. There was a period there where my pH levels got out of whack and I had to replace water in the system for fear of hurting the fish, but I probably could have left them in somewhat dirty water and they would have done fine. I'm like you, though - I wanted the fish to be happy and healthy.
  
• I found that the traditional 15 minutes-per-hour flood/drain system was way too much water for my plants and grow media combination. 15 minutes per every 2 hours probably worked better for me.
  
  What I would do differently if I did it again:
  
  
• Stick to 1 goldfish or betta instead of 2.
  
• Use smaller grow media. I used hydroton/expanded clay pebbles, but that was very big given how small the growing tray was. In a system as small as the one you describe, I'd probably stick to plain old fish tank rocks. The plant roots would be able to penetrate that just fine and it would look better in an ornamental system.
  
• Like you, I'd look for a plant that did better with shallow roots. I think most herbs would work OK, but I would need to find something better than what I used (which was all for looks). I don't think an inch of growing media will work for any plant - try at least 3.
  
• As mentioned before, I would run the system with a few drops of liquid fertilizer for a few days to establish the bacteria better before adding plants, and then run it for a few weeks before adding fish.
  
• I would consider buying a system rather than building one. I can suggest a few places that do it better than I could, and when costs were all considered at the end of my project their systems would last longer and be prettier than anything I built myself.
  
  I think you should consider trying to make a system no smaller than 4 gallons, for a few reasons. First, balancing the system is near impossible with that little amount of water. Just the amount you lose to evaporation will throw the system out of balance. And Second, the fish needs a fair bit of water to swim. When you flood and drain the system, you're removing a fair percentage of water from the fish tank, and you can't risk your fish's life each time by removing so much of that water.
  
  Let me know if I can answer any other questions for you!
  

> ...which are ingredients that shouldn't be eaten while on keto

It doesn't really matter what is in things, but how much, as you note. For ketosis, it's all about the net carbs. And, certainly nothing wrong with oat fiber. It's typically zero net carbs.

***

The question is what you want bread to do for you?

Joseph's Lavash Bread, a flatbread, is one of my staples right now. I always cut the sheets into bread-sized squares right away. From there, there are so many possible uses for them. I've gotten to the point I can make cheese bread or pizza squares within five minutes. They're like thin crust pizza and easy to pick up and eat. If I fold the cheese bread around something, like BBQ pulled pork or Canadian bacon, it's like a hot pocket -- gooey and meaty innards with a crispy flaky crust around it.

And I've been very happy using Chaffles as buns on my sandwiches. I enjoy it just putting some Jalapeno cream cheese on them.

My easiest sandwich is simply a cheesewich -- meat between two slices of cheese. My go-to is two slices of Canadian Bacon on a slice of pepper jack cheese. Just fold over and eat.

Otherwise, what I've used for bread depended on use and convenience:

• Lettuce leaves and low carb tortillas work as wraps
  
• I use Ke-Dough for buns.
  
• Protein powder bread
  
• Quick microwave bread works for burgers. In rectangular cookware, OK for hot dogs.
  
• Cheesebuns
  
• Soy wrappers work well for hot dogs, but also usable for burgers.
  
• Headbanger's Kitchen flatbread
  
  I've tried both the ThinSlim and Great Low Carb Bread Company and SmartBuns baked items. They're OK, but expensive and filled with a lot of fiber. I always feel bloated and uncomfortable afterwards. SmartBuns were probably the best of the three.

I shall hook you up then (I heart amazon):

shrimp chips. These you fry up yourself, but they are super good! Use very hot oil (I use grapeseed, but you can use your favorite), and they cook really fast, like 3 seconds! Fry just a few at a time unless you have a fancy fryer basket.

dried seaweed. I eat these suckers right out of the package, but you can tear them up and top stuff like noodles or soups with them too.

dried squid. These are addictive, they come in a non-spicy version too.

This stuff probably has a ton of salt and probably msg too, but I'm not allergic to msg and I love the stuff.

[These are not referral links]

The type will usually be listed right on the package. The rice that I buy (Nishiki) specifically says it's good for sushi. You could always order online from Amazon or Jet to be more discreet.

You can use pretty much any rice, it's just that some types will work better than others. What's more important is the preparation of the rice itself. Using sushi rice vinegar or sugar and salt + fanning the rice properly will make it really sticky. There are Onigiri kits that actually keep the seaweed separate until you want to eat it, which is awesome. You might want to look into those too.

Good luck!

I've used this recipe for the filling (minus mushrooms because I don't like them, I add extra meat in it's place)

https://www.epicurious.com/recipes/food/views/gyoza-japanese-dumplings-56390033


Make sure you get all the liquid out of the shredded cabbage that you can. Also, traditional dumplings would have Chinese chives, which are more similar to our green onion than our chives. You can go to most asian food stores and buy Chinese chives if you want, but I've used green onions before and thought they were great.


For the wrapper, I've used steamed cabbage leaves. Gently peel away the leaves off a cabbage without tearing them, put them in a steamer basket over boiling water until they are soft and pliable. Fill with meat mixure, wrap the leaf around it, cook in a skillet with oil until browned on both sides, keeping them smaller will make sure the meat is cooked through when the cabbage leaf is crisp. The cabbage leaves work really well and get crispy in the pan. Not quite as good as regular wrappers, but excellent. I've seen these wrappers suggested before but haven't tried them myself yet, they're on my list to try though: https://www.amazon.com/Yama-Moto-Assorted-Wrapper-Sheet/dp/B001LNT4F2/ref=as_li_ss_tl?s=grocery&ie=UTF8&qid=1547243442&sr=1-8&keywords=Yamamotoyama+soy&linkCode=sl1&tag=lowcarbasia02-20&linkId=aedd9eb046f4852bac328013c5a13f97

Every night I have a base of either quinoa or rice, prepared in my rice cooker with various vegetables and spices. If rice, I'll roll it up with nori for homemade veggie rolls.

With dinner I have a 12 ounce glass of water with two tablespoons of flax and one tablespoon of chia.

I buy my pinto beans and black beans loose in bulk at the local grocery store when picking up my vegetables, usually around 5 or 6 pounds of each at a time.

Cumin, garlic powder, tahini, and dry garbanzo beans go for a good homemade hummus in a food processor. Needs a fresh lemon or two squeezed into the tahini. Original recipe had olive oil and salt, I leave out the oil entirely and either cut the salt down to a dash or none at all.

I keep oats and almond meal on hand to make pdb cookies with the same food processor, just add a banana or two, cinnamon, nutmeg, almond butter, and raisins if you like. The original recipe called for dates and I said eat me I'm doing raisins.

I got peppermint in bulk to make tea with, both by itself as well as mixing with chamomile, mugwort, etc.

I keep almost all of the above in these convenient cereal containers to both extend shelf life, shelf space, and remove any branding or advertising. Mason jars are also awesome!

Don't forget you can dehydrate your own food as well!

Edit: I don't work for Amazon, I just live no-car and order like this to survive!

Yeah for sure. I use this wakame. I rehydrate then drain squeezing out any extra liquid. Wakame is pretty mild, but I don't want the bread to be briney, I'm looking more for umami. I use 70g of rehydrated seaweed.

For my flour percentage, I do 82% bread flour to 18% rye flour (I like to use Bob's Mill Dark Rye). You can do more rye, but for me this is the perfect balance with the seaweed.

I'm planning on making some this weekend, so I'll be sure to get a good photo and post it so you can check the bread out. This bread is so incredible with eggs or to make avocado toast. Sometimes I simply toast it with butter and sea salt.

How do your other plants look? How much sun does it get? I would do a general feed with some seaweed extract like Maxicrop and Fox Farms "Grow Big" 6-4-4. Throw in some lemon juice, a good 1-2 tsp/gallon, if you suspect your soil isn't quite the right pH. Lowering the pH of your feed will help the roots pick it up and I would recommend it if you are growing in a soil of pH greater than 7.

If there was any chance you were over feeding or your soil had been over amended, I would flush well with just the lemon and water and then let the soil dry out.

Either way, if you guessed right, you should see healthy new growth over the next few days. Don't worry about the already yellowed leaves, focus on the new growth when tracking plant health. The plant will basically abandon most leaves as it sucks the resources from them and they yellow. It wants to grow big right now so it will do that when you fix the problem and not go back and fix old stuff (generally). Those leaves can probably be taken off in a week or two as the plant resumes healthy growth.

My kids enjoy "noritama" which is the egg one. I personally like "tarako" which is similar to salmon, but with a little more fish flavor.
I also like "aonori" which is basically nori powder. good for green coloring. my sister in Japan sends them to me, but something like this
is popular with the kids. I find a full pack to be too much though.

Kinda the wrong sub. But what kind of rice did you use? It looks like a longer grain. Onigiri works better if you use short grain/sushi rice, which is much starchier and gives it the stickiness that makes it great for sushi/onigiri/etc. Also if you want a nice crunchy seaweed wrapper you should try these! They make transport easy and are yummy. https://www.amazon.com/dp/B003XUE92Y/ref=cm_sw_r_cp_api_.Llizb5EC5HAQ

I've bought the Wel-Pac fueru wakame from Amazon before (and also from local Asian groceries) and personally found it to be great for either putting in miso soup (or ramen) as well as using it for a salad. I don't chop it up, though. Just rehydrate it. I find the size of the seaweed as is works great for a salad. I do like to get more variety as a salad, though, so my preference is always to pick up several different types of dried seaweeds and have a nice mixture. But in a pinch, I think only having a single type available still works.

https://www.amazon.com/dp/B008MMJTX2

> was ignorant and unaware of how to remedy her issues. But now, I'm back with a vengeance.

theres no nutrients in that mix which is fine for the first 2 weeks. have you thought if you want to go bottle vs organic? you might want to add one or all of these later: kelp meal/, kelp extract(trace minerals), oyster shell (calcium/chitin/), neem meal(integrated pest managment and nitrogen, gypsum (sulfur), dr earths organic fertilizer..
PHEW that was a lot of links. If you had to pick two id go with dr earths fertilizer with the liquid kelp and some quality compost preferrably local but this is good in a pinch.

theres bottle organics with biobizz thats not too expensive. they have a starter pack for $25.

by the way if you are having issues with PH you may or may not want to add a teaspoon or two of dolomite lime. this brings PH up to 7.0 as it is alkaline. this is good for PEAT based mixes as peat is acidic at about 5.5-6.0.

Since we all love videos heres one thing to take a look at

if you want to go bottle fox farms trio is popular or you can use pure blend pro grow/ bloom.

I have three ideas to try:

1. people who have eating disorders often use food as a way to cope with another form of stress or emotional trauma. Have self compassion and realize it's just your body trying to cope.
   
   
2. Replace carbs like bread and processed foods with fresh fruit. It will satisfy or otherwise reshape your craving over time, and it is very healthy. Have a smoothie every morning-- I make one with bananas, strawberries, frozen wild blueberries, orange juice, and cilantro every morning that I love.
   
   
3. if you crave things like salt, try getting them from vegetable sources. Eat spinach and celery, which are very high in mineral salts. Might not immediately satisfy your craving, but over time your body will learn what it does for you and will begin to want it and want the other foods less.
   
   Also, do you supplement with a b12? This brand is good because it has both methylcobalamin and adenosylcobalamin, and no additives.
   
   An easy way to get iodine is to put some dulse flakes in your smoothie-- I do two tablespoons.
   
   

Hrm... There was an area at the store I used to go to where they had various types. What I would do is just buy some off amazon or something. I would recommend getting the 50 sheet packs, best value. Here's a link. I've seen grocery stores around here sell 10 sheets for 6 bucks. Doesn't make sense when you can buy 50 sheets for the price of 20 from them. Hope this helps!

I've been feeding at every watering (about once a week) Foliage-Pro diluted by half the recommended dosage, and Maxicrop Liquid Seaweed diluted by a quarter recommended dosage every other week since most of my succulents are young and I want to promote root growth and I was told kelp extract does exactly that. I'm still new to the gritty mix, so I'll adjust according to how the plants respond. I've bought a TDS tester to make sure I don't burn the plants by being too enthusiastic about the fertilzer.

I like using these Kelp Noodles. Whole Foods carries them in my area. Rinse well then cook. I use them in my coconut curries or chicken soup. I think they work best when cooked with some liquid. My mother-in-law tried eating them raw in a salad and that didn't work out to well for her :P When cooked they are like bean thread noodles.

napa cabbage (also sometimes called chinese cabbage), frozen mixed seafood, japanese mayo (for the spicy korean stuff), spinach, fish balls, meatballs (frozen italian meatballs are great), fish cakes, furikake, mushrooms, browned ground pork/beef, preserved duck egg, soy egg...

also, yamamotoyama snacking seaweed! it comes in teriyaki and spicy flavors. i found this pack of 6 jars on amazon. the package i buy is a red bag and it has a resealable top, and the front has a cute cartoon japanese boy telling you all the ways you can eat it. the stuff is honestly amazing on literally everything asian. congee, rice, ramen, udon, soup, etc.

I generally make a chicken stock of what ever. I've gone simple(just chicken) or complex (Chicken, onion, garlic, carrot, green onion, whatever else you feel like). I took this Serious Eats recipe and stole the broth for a heavier/darker chicken broth. It was a great place to start with a nice friendly chicken broth recipe. edit: it's gonna get smoky so air it out

I've made double soups dashi and chicken broth. Dashi powder can be bought on amazon or you can get the kombu and katsuobushi on amazon. Niboshi I've ordered off amazon but it still hasn't come in yet.

Everything else can be found in my regular grocery store that I've seen. Noodles in the asian/international aisle. I like doing pork loin or chicken breast that has been sous vide for the meat. Green onions, collard greens, broccoli, bamboo shoots(I buy in bulk when I see them available at the store), eggs, spinach, corn, what ever else you have available.

I live in Texas so I'm working on trying to make a sopa de lima ramen or a pozole ramen. It's coming along slowly. Adapt your ramen recipe to suit what is available around you.

YEA!

They have them at Whole Foods, although they are a bit expensive around $4-$5 but man do they hit the spot when it comes to noodles.

Best advice I can give you is that if you want them without the crunchy/snap that they have, you gotta make sure you saute them in a sauce, preferably that has a mixture of fat and water in it.

Great cookbook: https://smile.amazon.com/Feed-Zone-Portables-Cookbook-Go/dp/1937715000/ref=sr_1_1?ie=UTF8&qid=1518626414&sr=8-1&keywords=feed+zone+portables

I bring fig bars, or if I’m going on a trail I pack a peanut butter sandwich. (I don’t generally eat them because they come in around 450 calories so I have to really feel it’s worthwhile.)

I also really love onigiri with pork floss inside the rice. https://www.amazon.com/Onigiri-Rice-Seaweed-Wrappers-Sushi/dp/B004O3LKEO

http://www.amazon.com/gp/aw/d/B00CPQ1C54?pc_redir=1412917930&robot_redir=1

These are pretty much zero calorie and actually taste pretty good.

Damn, that's low! I'll have to check those out, thanks. Honestly sometimes I eat just to eat and these are perfect for me

Also, I was going to order some of these. If memory serves correctly, they're about the size of 4 sticks of gum, two wide and two long. 1 calorie each. Crispy and tasty. But that's assuming you actually enjoy nori, which most people don't

I just looked it up and there's a couple more articles interviewing the people who made it.

I saw some of it on Amazon but it looks like there's shell bits that can get into those. Other than the shells it looks like its well received.

These are awesome. Thanks!

A real quick and easy chicken "noodle" soup recipe is what I did for lunch last week:

• 1 can chicken broth
  
• 1 can water
  
• A bunch Italian spices of your choosing
  
• 1 chicken thigh
  
• 6 ounces kelp noodles (like $2.29 at Whole Foods)
  
  Bring the liquid/spices to a boil, drop in the chicken thigh, and boil/simmer for a while. Take out the chicken when it's about done, then pull it apart and throw it all back in. Throw in the noodles, simmer a little more, and you're done.

I don't mean to hijack this thread, but has anyone tried nori as a chip like snack? Nori is the crispy green stuff that they roll sushi in. It's pretty cheap and I would think it would be similar to kale chips or roasted seaweed.

dashi powder is pretty cheap. I would also reccomend purchasing dried wakame seaweed, which you just have to rehydrate in water for 5 minutes and rinse under the sink a couple times. I purchased a bag like the one in the link for 2 dollars and it rehydrates into HUGE amounts of edible seaweed to add to your soup- very, very affordable, probably costs 1 cent/serving extra.

I buy quite a lot from Amazon since I live in a rural area with limited access to paleo friendly stores.

Kelp Noodles

Nogii Bars

Cocconut Oil

Fish Sauce

Cacao Powder

Epic Bars

Almond Flour

Kale Chips

Ghee

Note: Not all are subscribe and save

Creole seasoning & lemon pepper should do it. I pan fry it, takes maybe 10 minutes. There's a lot of water in frozen tilapia to up the weight (rip off 101), so pan frying it allows it to boil off, but you'll need a bit of oil to keep it from sticking. Serve over white rice because I find it flavorful enough to support the rice with these heavy seasonings.

I also put a pinch dried seaweed in my rice sometimes before I boil it for a bit of extra flavor. They have 2oz packets of it at the better grocery stores, lasts me forever.

I use kelp noodles instead of spaghetti. Great under Alfredo or bolognese sauce. Also good cold in salads.

I nominate /u/writeandknow for being so positive and creative! I recommend one of the rings that they have in their wishlist!

As for what I would want, I don't know. Wolfenstein: The Old Blood has a used Prime option or there's always some nori?

The kind I had is actually quite different. It's more like a clear glass noodle. I had it at a vegan restaurant, but below is a link to a bag from Amazon so you can see what it looks like. It didn't really taste like much on it's own; just took on the flavor of everything else.

https://www.amazon.com/Sea-Tangle-Kelp-Noodles-Pack/dp/B00B7CTDPS/ref=sr_1_1_a_it?ie=UTF8&qid=1510011397&sr=8-1&keywords=sea%2Bkelp%2Bnoodles&th=1

its japanese! usually for breakfast, and a dead given if you have cold leftover rice; they sell packages that have dried seaweed, tea flakes, and crackers and you can get different kinds so i like ones with salmon. (the dried packs are basically furikake with tea flakes in it) so you pour that mix onto rice, then pour hot water over it and you basically get tea soup! its super filing because of the green tea aspect but you can imagine with the rice its not a very low carb option, so that's why i like it with cauliflower

I have a kit for Korean onigiri, like this one https://www.amazon.com/dp/B004O3LKEO/ref=cm_sw_r_sms_awd_d_IVPMxb9AXJ0A8
It has a triangular mold that doesn't have a bottom and a push plate. It is so mush easier to make onigiri with this one! (I had a Japanese onigiri mold too, this one is easier to use and clean)

Amazon is a good place to pick up keto foods to try https://www.amazon.com/gp/aw/d/B00B7CTDPS/ref=mp_s_a_1_2_a_it?ie=UTF8&qid=1525190846&sr=8-2&keywords=kelp+noodles&dpPl=1&dpID=51eMc2pk2VL&ref=plSrch

Personally I'm going to get them from netrition since I can save $ on gettingmost of my keto groceries online. If only Lindasdietdelights had
them. ww3.netrition.com/sea_tangle_kelp_noodles.html?gclid=CjwKCAjwoKDXBRAAEiwA4xnqv5iNEfTItV7Fev5gQus_SxOTsLzN5pDLtQAsVP3EDzFAqtDHwVe_whoC-_sQAvD_BwE

Places like whole foods might have them but I don't even want to know how much of an upcharge they'd do.

Try Maxicrop. My plants love it, and the fish don't seem to mind.

https://www.amazon.com/Maxicrop-Liquid-Seaweed-Kelp-Extract/dp/B000COBUQC/

Kelp noodle link for those who may not find them in a store near you.

Great looking dish, by the way.

I actually got my pack at Wegmans, I bought the last they had! I didn't look at the price of them cause I got so excited... But next time I go I'll make sure to look. I also picked up a bag of Kelp noodles. I don't know if anyone has tried them, I haven't made them yet. Have you ever heard of them? I'll try to find a link to show you.

Edit: They're kinda like these

Yeah! You can even order them on amazon and it comes with the mold !

https://www.amazon.com/Onigiri-Rice-Seaweed-Wrappers-Sushi/dp/B004O3LKEO

They have them at my local hippy grocery store. Just did a quick search on amazon...you can get them there too :) Sea Tangle - Kelp Noodles - 3 Pack - 12 oz. each https://www.amazon.com/dp/B00B7CTDPS/ref=cm_sw_r_cp_api_im9wzbF85EPCG

It's good stuff. This is what I eat.

https://www.amazon.com/Nagatanien-Ochazuke-Nori-1-69-Ounce-Units/dp/B001AYD7BO?th=1

Sounds like instant ochazuke powder

• A sharp knife.
  
  

• A rice cooker (depending on the size of your household).
  
  

• • • 
      
      
  • Makisu.
    
    
• • -
    

• A good strainer for washing the rice (NO SOAP!).
  
  

• • -
    
    
  • Geta (name taken from traditional Japanese sandal).
    
    
    
• • • 
      
      
  • [Short grain white rice.]
    (http://www.amazon.com/Shirakiku-Sushi-Rice-Japanese-style/dp/B000FJLXHU/)
    
    ---
    
    

• Rice wine vinegar.
  
  
  

• Brown rice syrup.
  
  

• Nori.
  
  

• • -
    
    

• Soy sauce, pickled ginger, and wasabi.
  
  

• • -
    

• Cucumber, Daikon, or Potatoes to practice this with you sharp knife: http://www.youtube.com/watch?v=eC7EUa-S_qs
  
  

Miso & Dashi open up a world of affordable healthy soup options. Dried seaweed is also stupid cheap and essential to good Miso.

You can make your own out of dried seaweed, with a homemade dressing as well (suggestion: sesame oil, rice vinegar, tamari/soy sauce, garlic, and ginger)

Try these out next time (check reviews...I don't know if this one in particular is any good, but my local sushi place uses soy paper for low-carb options):

https://www.amazon.com/gp/aw/d/B00886GG24/ref=mp_s_a_1_1_a_it?ie=UTF8&qid=1526423555&sr=8-1&keywords=soy+paper+for+sushi&dpPl=1&dpID=51nA3%2BGNeqL&ref=plSrch

Was going to post this. Here is a link to what epheron is talking about on amazon: http://www.amazon.com/Yama-Moto-Assorted-Wrapper-Sheet/dp/B001LNT4F2/ref=sr_1_2?ie=UTF8&qid=1310410484&sr=8-2

Not sure if it would fit or not but I came across kelp noodles. These are what I use, when they are used for a cold salad they are crunchy but when you heat them up they are closer to a glass noodle texture.

Seaweed, it's fiber, so it can fill you up, https://www.amazon.com/Nagai-Deluxe-Sushi-Nori-Count/dp/B007U29UYS/ref=zg_bs_7000787011_1?_encoding=UTF8&refRID=46E0TK0E026NXWWXNMX8&th=1

If you have access to a microwave, popcorn, you can make your own ready to pop bags with paper bags, popcorn, and staples. Staples aren't enough metal to react with a microwave. Lots of fiber and hot, and also a activity if you're bored.

Amazon has them 3 for $15 but I found them at the Asian market for about $2 a bag

https://www.amazon.com/dp/B00B7CTDPS/ref=cm_sw_r_cp_api_SUx0xb8RPZD8J

Here are the items i found that i cant get local. Any good/bad items or alternate options you would suggest?

> Mirin

Kikkoman Aji-Mirin

>Dashi

Ajinomoto - Hon Dashi

>Miso Paste

Shiro Miso Paste

>Gochujang

Sunchang Gochujang

>Kombu/Wakame/Nori (sea weed)

Welpac Dashi Kombu

Wel-Pac - Fueru Wakame

Nagai Deluxe Sushi Nori

>Furikake

JFC - Seto Fumi Furikake

>Bonito Flakes

Japanese Bonito Flakes

This stuff?

I know there's a version with iron, but I haven't been able to find any.

Nori?

Kelp noodles https://www.amazon.com/Sea-Tangle-Noodle-Kelp-Noodles/dp/B00CPQ1C54#immersive-view_1491436102374

https://www.amazon.com/Nagai-Deluxe-Sushi-Nori-Count/dp/B007U29UYS

Nori!

But I think it's similar to this https://www.amazon.com/gp/aw/d/B005P0WOZE/ref=mp_s_a_1_1_a_it/156-7595808-6062740?ie=UTF8&qid=1481020117&sr=8-1&keywords=dulse+seaweed

Bit expensive, but I don't use that much of it, it is quite concentrated in nutrients

Shirataki noodles are just weird and unpleasant in texture to me. Tried cooking them several times, using the pan fry or dry fry whatever it is called. Don't like them. Sorry :(

I prefer kelp noodles for very low calorie prepackaged noodles. Bonus to kelp noodles they can be eaten raw (crunchy) or cooked (soft). 6 calories per 4 oz, this brand http://www.amazon.com/Sea-Tangle-Noodle-Kelp-Noodles/dp/B00CPQ1C54

I really really really REALLY REALLY REALLY hate the word "frankenfood"

Just because it's weird to you doesn't mean it is actually weird. There is nothing "franken" about them. And we only think the foods we eat are normal because we are raised with them. If we were raised with the kind of delicious keto bread I make (please allow me to rep the greatest low carb bread recipe ever, because it does live up to the hype) we would think that bread made out of vital wheat gluten, oat fiber and flaxseed meal was normal, and bread made out of all-purpose flour was weird.

An example of this is shirataki pasta. We all find it so bizarre, but it's not a "frankenfood." Shirataki pasta is actually eaten in Japan. Or my favorite low carb pasta alternative, kelp noodles, which are a Korean fare. I find it incredibly arrogant to think that just because something is strange to you, it's strange in general.

I'm confused. I don't see anywhere in your link where it's 8g carbs per sheet. It says 1g per sheet. This one also says it's 1-2g per sheet. https://www.amazon.com/Yama-Moto-Assorted-Wrapper-Sheet/dp/B001LNT4F2

I've never even heard of this til now, but looking at it it seems reasonable to me. Unless I'm reading something wrong, you respond to people in kind of a rude way when you may not be fully informed.