RECIPE: Nori Tsukudani Hummus

For a tangy and unique appetizer or side dish, try this Nori Tsukudani Hummus recipe!

Nori tsukudani is made from Japanese nori (seaweed) that has been simmered in a combination of soy sauce, sugar, or mirin (cooking rice wine). Tsukudani is a general term for ingredients that have been simmered in soy sauce and can include meats and vegetables. The main purpose of tsukudani is to preserve ingredients for stable long-term storage. Nori tsukudani packs a burst of flavor from using just a small amount and is the perfect topping for lightly flavored foods such as white rice or even hummus!

Nori tsukudani may be found in some local Asian grocery stores but we highly recommend making it on your own. It is simple and quick to make in your own kitchen. All you have to do is tear nori sheets into small pieces, soak them into water, and then simmer with soy sauce and sugar. The process only takes a few minutes and is an easy way to create your own savory nori tsukudani. You can adjust for the level of salty or sweet flavors you prefer and we recommend adjusting the recipe to your own liking. You can even add additional flavors such as chili flakes to spice up your paste!

This unique hummus recipe is inspired by both Middle Eastern and Japanese flavor palates! It will pair the creamy hummus texture with the savory nori tsukudani flavor, and will top it all off with the bright taste of lemon juice. You will be amazed by how well these flavors play off each other for a satisfying appetizer!

It is easy to put together and has just a few ingredients. Simply blend the ingredients and create the textures and flavors to your own liking. Pair this hummus recipe with any vegetable of your choice for a light snack or with bread for a heartier meal!

Ingredients

• 1.5 cup cooked chickpeas (or you can use canned)*
• 1 heaped tbs tahini
• 1 tbs lemon juice, plus more to taste
• Splash of chickpea cooking water if needed to loosen consistency
• Few drizzles of extra virgin olive oil, plus more to serve
• 1 tbs nori tsukudani paste

Instructions

1. Blend the chickpeas, tahini, lemon juice, and olive oil in a food processor or with hand blender until well combined. Add the chickpea cooking water if necessary. 
2. Add the nori paste and adjust taste and consistency as desired.
3. Top with more olive oil, more of the paste, and toasted sesame seeds.
4. Serve with bread, cucumber, carrot, and apple slices, or use as a spread in sandwiches.

*to cook the chickpeas: rinse andsoak the dried chickpeas for at least 8 hours and boil till soft. 

Note

Adding a pinch of baking soda to the chickpeas while they boil helps them cook faster and yields a more creamy consistency.

Mai

Self-proclaimed street photographer, self-taught cook, Asian food enthusiast, Egyptian, Canadian, and Third Culture Kid are just a few of the words on the list of things I identify with. My love affair with Japanese cooking started since moving to Japan to teach English in Japanese public schools 5 years ago. I love discovering traditional Japanese ingredients and coming up with innovative ways to cook with them. I started my blog, Dates and Matcha, to share my Japanese cooking inspirations and perspectives in the hopes that they may transform others’ cooking experiences in the same way they have mine. The name of the blog speaks to aspects of my identity as well as sources of my inspiration. Dates represent a food that is integral to my own Arab background and upbringing; and matcha, my life in Japan and deep love for Japanese cuisine and culture. I also share my passion for Japan through my street photography on instagram (@maielbaz) whereI aim to capture the beauty of Japan through what lies within local everyday experiences.

Introduction courtesy of Kimberlee Laney

As a Japanese-Korean-American, my love for Japanese food first came from my grandmother's kitchen! Japanese food feels like home and I love being able to cook it anywhere in the world to connect with Japan in my own little way. I love diving deep into the layers of Japanese food and always marvel at the food diversity between prefectures. I'm currently eating my way through Tokyo and taking up photography with my Instagram account @capturingkim!