Edible seaweed has been a staple part of the Japanese diet for thousands of years, and has subsequently found its place in Western cuisine as a health food. This is thanks, in large part, to the growing influence of Japanese cuisine. This unusual ingredient appears on our tables in numerous different forms, celebrated for its unique flavour profile and versatility.
In the same vein as leafy green vegetables, this sea-grown green algae is wonderfully good for us: high in protein, low in fat and packed full of vitamins and minerals. Beyond its superfood status, seaweed tastes delicious too, adding texture and a subtle saltiness to all types of dishes.
Nori is perhaps the best-known variety of Japanese seaweed, most commonly found toasted, flattened into paper-thin sheets and wrapped around sushi and onigiri rice balls. Nori can also be used with miso soup as a seasoning, flaked over salad and fish dishes, or flavoured with chilli or wasabi and packed as a crisp-like snack.
As well as nori, there are a number of other seaweeds commonly used in Japanese cuisine. These include dulse, also known as sea lettuce, which has a distinctly savoury and almost bacon-like flavour; the slightly sweet wakame, which is delicious when added to edamame salad or miso soup; and kombu or kelp, which is used to season the Japanese broth dashi.
Avec cette recette, dégustez une version différente du pop-corn sucré salé. La nori est l'une des algues les plus utilisées en cuisine japonaise, à la fois pour enrober les sushis et les onigiri, e...
Créez l'une des sensations culinaires de 2016 avec cette recette de bols de salade de thon poke. Prononcé « po-ké », le poke est un mets hawaïen traditionnel servi sur du riz, composé de poisson cr...
Profitez d'un plat riche en nutriments et délicieusement parfumé. Composés de quinoa, de légumes variés et de tofu à la sauce soja et au sésame, enroulés dans une feuille d'algue nori, ces wraps dé...
Seaweed is the star of many Japanese dishes, but it can also be incorporated into Western cooking. Try sprinkling nori flakes over a batch of freshly popped corn, replace bacon in a quiche with salty dulse, stir seaweed into a fish risotto or use it to add depth of flavour to all sorts of stocks, soups and broths.
With so many different varieties available, seaweed is a fantastic ingredient for the adventurous home cook to experiment with.
Recipes & content courtesy of Great British Chefs