Seaweed

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Seaweed is the collective name for large sea plants, almost all of which are algae. There are more than 200,000 species of algae. Many of these species are edible and used in the preparation of food. Most of the edible seaweeds belong to the green algae, red algae, and brown algae groups. Seaweed is an important ingredient in the cuisines of countries along the coasts of Asia and in the British Isles. The Japanese use seaweed as packaging and as an ingredient in salads and soups. In China, they are used as vegetables, and in other places they are puréed into a porridge and used as a binding agent. Most seaweeds have a savoury, rich, and salty flavour.


Afbeelding van compositie: Potato and seaweed waffle

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Potato and seaweed waffle

Afbeelding van compositie: Seaweed capsules

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Seaweed capsules

Afbeelding van compositie: Chuka red hornweed (wakame)

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Chuka red hornweed (wakame)

Afbeelding van compositie: Dulse vinegar

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Dulse vinegar

Afbeelding van compositie: Deep-fried bread with sea lettuce

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Deep-fried bread with sea lettuce

Afbeelding van compositie: Stewed kombu

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Stewed kombu

Afbeelding van compositie: Irish moss infusion in the cafetière

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Irish moss infusion in the cafetière

Afbeelding van compositie: Japanese seaweed bouillon

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Japanese seaweed bouillon

Afbeelding van compositie: Breton kombu crisp

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Breton kombu crisp

Afbeelding van compositie: Nori crisp

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Nori crisp

Afbeelding van compositie: Sea lettuce and green tea madeleine

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Sea lettuce and green tea madeleine

Afbeelding van compositie: Seaweed rendang

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Seaweed rendang

Afbeelding van compositie: Foamy sea lettuce soup

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Foamy sea lettuce soup

Afbeelding van compositie: Sea lettuce, cucumber, and wasabi sorbet

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Sea lettuce, cucumber, and wasabi sorbet

Afbeelding van compositie: Red dulse sponge cake

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Red dulse sponge cake

Afbeelding van compositie: Sea lettuce oil

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Sea lettuce oil

Afbeelding van compositie: Seaweed oil

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Seaweed oil

Afbeelding van compositie: Sweet dulse crisp

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Sweet dulse crisp

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