Unlocking the Hidden Powers of Seaweed: Elevating Your Culinary Journey!

When deciding what to spread on your toast in the morning, seaweed is not typically the first thing that comes to mind, although you may have encountered it wrapped around rice and fish at a sushi restaurant.

Seaweed, traditionally popular in Asia, accounts for 98% of the annual global sales of 35 million metric tons, as reported by the UN's Food and Agriculture Organization. However, there is a new trend in the culinary world, as Western chefs are now experimenting with seaweed, incorporating it into soups and smoothies.

One key reason for its growing popularity is its environmentally friendly nature. According to the Seaweed Manifesto, a UN report, cultivating seaweed has the potential to capture and store carbon dioxide, thus addressing the issue of global warming. Furthermore, as seaweed cultivation does not require land or irrigation, it is considered a more sustainable alternative to traditional agriculture.

Additionally, this sea vegetable, widely recognized as a superfood, possesses numerous health benefits. Rich in protein, amino acids, vitamins, and essential minerals like iron and calcium, incorporating seaweed into your diet can significantly enhance your overall well-being. With the growing popularity of algae consumption worldwide, now is the perfect time to explore various ways to introduce seaweed into your culinary repertoire.

Seaweed jam

If you're seeking to revolutionize your breakfast options, consider incorporating seaweed into your diet. Miyeok, commonly referred to as "wakame," is a type of algae that thrives in the frigid waters of the North Pacific Ocean.

Seaweed is one of the only vegan products sourced from the sea, making it suitable for most diets.

When simmered in a blend of soy sauce, garlic, sugar, and rice wine vinegar, this combination transforms into a delectable, sticky jam. Perfect as a condiment for seafood like scallops, it can also be mixed with butter to enhance the flavors of other proteins when fried. Alternatively, you can relish it as a snack by spreading it onto your toast.

Seaweed has a rich history as a staple ingredient in Korean cuisine. Chef Jun Lee, the talented owner of the renowned two-Michelin star eatery, Soigné, based in Seoul, frequently incorporates sea vegetables into his dishes. According to Lee, seaweed brings forth a distinct blend of flavors and textures that cannot be replicated by land-based vegetables.

"Its certainly one of the herbs of the sea that cant be overlooked in Koreas vegetarian culture," he adds.

Seaweed soup

Another classic Korean dish is miyeok-guk, a soup that contains miyeok, along with garlic, soy sauce, sesame oil and usually beef or a different protein

All aspects of Pacheco's work put plant health and biodiversity first.

BocaValdivia

Plants, our steadfast companions: Chef Rodrigo Pacheco shares his perspective on safeguarding food against climate change.

While soup remains a favorite dish throughout the year, it holds special significance during birthdays. This stems from an age-old tradition where seaweed is consumed to rejuvenate the health of the mother after giving birth, according to Lee.

The tradition of eating miyeok-guk on birthdays has evolved as a way to celebrate the birth of a child and express gratitude to the mother for giving birth, explains the source. However, seaweed soup is not limited to Asia. In a remote area of Ireland's west coast, doctor and chef Prannie Rhatigan combines alaria (winged kelp) seaweed with pumpkin to craft a hearty soup perfect for autumn.

Prannie Rhatigan grew up with seaweed as a staple in her family kitchen. Her father, a doctor, introduced her to the health benefits of seaweed.

Rhatigan, who recently published the cookbook "Irish Seaweed Kitchen," reveals her addiction to the soup she enjoys after her morning swim in the sea. She describes it as a delightful ritual she can't get enough of.

Alaria offers a delicate taste reminiscent of chicken, which makes it perfect for those who are new to seaweed. "If someone is hesitant about trying seaweed, invite them to try a small portion in a bowl. They will inevitably crave more."

Smoothies

Rhatigan also recommends adding seaweed to smoothies, suitable for breakfast, a midday snack or even an evening treat.

David Lineton/Notpla

Can seaweed help solve the worlds plastic crisis?

This is a fast and effective method to increase your intake of essential vitamins like B, C, E, and K.

A preferred smoothie recipe consists of sea spaghetti (a green alga with elongated shape), egg wrack, bladderwrack (both with dark colors and round air bladders), as well as ginger, pineapple, and spinach.

"Personally, I could happily live on smoothies forever," says Rhatigan. They are "the best of what land and sea have to offer."

Thongweed, also known as sea spaghetti, is photographed here growing off the Isle of Coll, Scotland.

Mark Kirkland/VWPics/Alamy Stock Photo

Cheese and butter

Seaweed cheese and butter are prime examples of the sea vegetable's remarkable adaptability. The Seaweed Food Company, in collaboration with Guernsey Dairy, has spearheaded groundbreaking experiments integrating algae into their dairy products.

Naomi Tustin, the founder of the company, shares that they incorporated dulse, a red algae from the North Atlantic, and sea lettuce into their cheese, allowing it to mature for three months.

"It has gained significant popularity, which has prompted us to produce our second batch of 30 kilos. Seaweed adds a delightful flavor to the cheese, making it even cheesier," she explains.

In Guernsey, seaweed was used as a food source during German occupation in the 1940s when food supplies were low.

The company has similarly applied this method to butter, making it easy to spread on toast or incorporate into dishes like scrambled eggs. These recipes, along with others, will be featured in the company's upcoming book "Vraic," set to be published in October. The book will also provide a comprehensive account of seaweed's historical significance as a food source.

Tustin is particularly enthusiastic about a fresh recipe featuring sea spaghetti in onion bhajis. She is confident that these creative dishes will challenge people's preconceived notions that seaweed is "slimy and unpleasantly odorous."

@media screen and (min-width:730px) {#ck_cta>video.mobVid{display: none;} #ck_cta>video.dskVid{display: block;}}]]>