I love making dashi for noodles; for cooking rice when making pilafs. Ever since the Tsunami incident in Japan, I always wondered if anybody is monitoring the seafood products that originate from Japan. How safe is the seaweed used for various Japanese or Japanese inspired dishes I like to eat?
I came across this link that sheds some light:
http://www.iaea.org/newscenter/focus/fukushima/seafoodsafety0511.pdf
Do any of my Canadian visitors know if our CFIA takes steps to ensure that the imports are safe? If not the CFIA what agency is responsible?
Sustenance 