Seaweed Food Uses

Seaweed is a common ingredient in sushi and other Asian dishes.

Seaweeds, often referred to as sea vegetables, can be part of a healthy diet. People in Japan, China and other countries have consumed seaweeds for centuries. In more recent years, seaweed consumption has increased worldwide because seaweeds are a very rich source of vitamins and nutrients. Various types of seaweeds have a wide range of food uses.

Kombu

Kombu is popular in Japanese, Chinese and Korean cuisines. After harvest, it is dried and cut into strips or powdered. Kombu is commonly used to prepare fish, meats and soups or as a vegetable eaten with rice. Powdered kombu is typically used in sauces and soups. It can be add to beans, in order to make them easier to digest. Sometimes kombu is used to make an infusion similar to tea.

Nori

Nori is a dark green or black seaweed that is commonly used as a wrap for sushi rolls. Nori is sold in sheets that may be soaked and eaten. Sheets of nori can also be toasted and then flaked and added to create a green color in various sauces, soups and broths. These sheets can be used as wraps for cold rice balls or other fillings, or as a condiment for noodle and rice dishes.

Laverbread

Laverbread is becoming more popular because of its excellent nutritional value. It is a rich source of protein, vitamins B, B2, A and C. This seaweed variety also contains various beneficial minerals, including iodine. When cooked, laverbread produces a dark, spinachlike puree. One basic way to eat laverbread is as a spread on toast. The laverbread puree can also be served with pasta dishes, used in spicy batter with mushrooms, and included on a seafood pizza.

Dulse

Dulse is a sea vegetable that is a great source of fiber, iron and protein. It can be eaten conveniently out of the package as a quick and nutritious snack. Dulse is commonly eaten with butter or used in soups or as a salad topping. It is also processed into dulse flakes, which are sprinkled on salads or healthy grains, such as millet, quinoa, amaranth and buckwheat.

References

• The Seaweed Site: Information on Marine Algae -- Seaweed as Human Food