Seaweed

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.

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Seaweed

Seaweed capsules

Chuka red hornweed (wakame)

Algae, wasabi peanuts, sesame seed, and crispy onion crumble

Dulse vinegar

Deep-fried bread with sea lettuce

Stewed kombu

Irish moss infusion in the cafetière

Japanese seaweed bouillon

Sea lettuce caviar

Kombu as a replacement for salt or flavour enhancer

Nori crackers

Breton kombu crisp

Nori crisp

Sea lettuce and green tea madeleine

Seaweed rendang

Foamy sea lettuce soup

Sea lettuce, cucumber, and wasabi sorbet

Red dulse sponge cake

Potato and seaweed waffle

Sea lettuce oil

Seaweed oil

Sweet dulse crisp