Nutritious seaweed is used in a variety of foods, from tea to ice cream. Commonly eaten seaweeds include nori, dulse and kelp. Wakame, commonly used in Japanese cuisine, is a form of kelp.
According to oceanvegetables.com, you can make tea by simmering fresh bladderwrack for 15 minutes, then leaving to steep overnight. Strain and rewarm the tea.
Laverbread is a traditional Welsh dish made from laver seaweed. It is boiled into a jelly-like substance, then combined with oatmeal into cakes, and fried. Laver is also used to make soup and sauce.
Nori is made from roasted seaweed strips. In sushi, it is used to make rolls (maki-sushi). One example is Tekkamaki--nori filled with raw tuna.
Mi Yuk Guk
According to the Korean cooking blog Eat Your Bap, mi yuk guk is a seaweed soup. It is traditionally eaten on birthdays and, being full of iron, is eaten by breastfeeding mothers.
Carrageenan is primarily extracted from seaweeds in the Gigartinaceae, Phyllophoraceae, Hypneaceae and Solieriaceae groups. It is used as a firming agent in foods like pudding and ice-cream, and sometimes even in toothpaste.
- Photo Credit leesybee via Morguefile
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