Abounding in seaweed
Crossword Clue

  • We have found 39 answers to crossword clue "Abounding in seaweed"
  • The Best Answer: 10/10
AnswerCrossword Clue
KELPYAbounding in seaweed
ALGASeaweed, in Latin
NORISeaweed eaten in Japan
NORISeaweed eaten in Japan.
NORISeaweed in Japanese restaurants
KOMBUSeaweed in Japanese cuisine
IRISHMOSSSeaweed used in home brewing
KOMBUSeaweed used in Japanese cuisine
NORISeaweed in a sushi restaurant
KOMBUDried seaweed popular in Japanese cuisine
ARAMEMild-flavored seaweed in Japanese cuisine
SUSHIIt may be wrapped in seaweed
NORIPurple seaweed used as food in Japan.
DULSERed seaweed used as food in Iceland.
algaseaweed (a plant growing in the sea)
seaweedsSEAWEED, a plant growing in the sea
algasALGA, seaweed (a plant growing in the sea)
algalpertaining to seaweed (a plant growing in the sea)
algoidresembling algae (seaweed (a plant growing in the sea))
oreweeda type of seaweed (a plant growing in the sea)
oarweeda type of seaweed (a plant growing in the sea)
kombubrown Japanese seaweed, sun-dried before use in sushi, stocks, etc.
konbubrown Japanese seaweed, sun-dried before use in sushi, stocks, etc.
oarweedsOARWEED, a type of seaweed (a plant growing in the sea)
kombusbrown Japanese seaweed, sun-dried before use in sushi, stocks, etc.
oreweedsOREWEED, a type of seaweed (a plant growing in the sea)
arameAn edible Pacific seaweed with broad brown leaves, used in Japanese cooking
utriclessmall sac or baglike body, as an air-filled cavity in a seaweed
utriclesmall sac or baglike body, as an air-filled cavity in a seaweed
norisseaweed having a mildly sweet, salty taste, usually dried, used in Japanese cookery mainly as a wrap for sushi
noriseaweed having a mildly sweet, salty taste, usually dried, used in Japanese cookery mainly as a wrap for sushi
SUSHIOLOGY"Here at the School of Victual Arts, you'll explore the interaction of seaweed, rice, and raw fish in our ... class"
makia small segment cut from a long roll of cold rice and various other ingredients wrapped in a sheet of seaweed, in Japanese cuisine
makisMAKI, a small segment cut from a long roll of cold rice and various other ingredients wrapped in a sheet of seaweed, in Japanese cuisine
wakamesbrown seaweed, Undaria pinnatifida, of coastal Japan, Korea, etc., growing in coarse, stringy clumps and usually dried for use in Asian soups, salads, and side dishes
wakamebrown seaweed, Undaria pinnatifida, of coastal Japan, Korea, etc., growing in coarse, stringy clumps and usually dried for use in Asian soups, salads, and side dishes
clambakeAn outdoor social gathering at which clams and other seafood (and often chicken, potatoes, and sweet corn) are baked or steamed, traditionally in a pit, over heated stones and under a bed of seaweed
clambakesAn outdoor social gathering at which clams and other seafood (and often chicken, potatoes, and sweet corn) are baked or steamed, traditionally in a pit, over heated stones and under a bed of seaweed
sorbitolwhite, crystalline, sweet, water-soluble powder, C6H8(OH)6, occurring in cherries, plums, pears, seaweed, and many berries, obtained by the breakdown of dextrose and used as a sugar substitute for diabetics and in the manu