Workers prepare red seaweed to be planted in the Menzel Jemil lagoon in Tunisia's northern Bizerte region. Red seaweed or algae is used as a gelling, thickening and texturing agent. It is also increasingly a substitute for animal-based products in processed foods, and is finding a place in cosmetics and pharmaceuticals. Tunisia is being called a Mediterranean trailblazer in cultivating the in-demand plant. AFP

Red seaweed harvesting in Tunisia - in pictures



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Chef Nobu's advice for eating sushi

“One mistake people always make is adding extra wasabi. There is no need for this, because it should already be there between the rice and the fish.
“When eating nigiri, you must dip the fish – not the rice – in soy sauce, otherwise the rice will collapse. Also, don’t use too much soy sauce or it will make you thirsty. For sushi rolls, dip a little of the rice-covered roll lightly in soy sauce and eat in one bite.
“Chopsticks are acceptable, but really, I recommend using your fingers for sushi. Do use chopsticks for sashimi, though.
“The ginger should be eaten separately as a palette cleanser and used to clear the mouth when switching between different pieces of fish.”

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