Seaweed, often wrapped around sushi, is making its way into Western kitchens as chefs experiment with this oceanic ingredient, incorporating it into soups, jams, and smoothies.
A Green Revolution
One reason for seaweed’s rising popularity is its green credentials. Cultivating seaweed can capture and store carbon dioxide, making it an eco-friendly choice. It’s sustainable, requiring no land or irrigation.
The Superfood of the Sea
Seaweed is a superfood, packed with protein, amino acids, vitamins, iron, and calcium. It’s not just delicious; it’s nutritious.
Bring Seaweed to Your Kitchen
Seaweed Jam: Miyeok, also known as “wakame,” is simmered with soy sauce, garlic, sugar, and rice wine vinegar to create a sticky, spreadable jam. Use it with seafood, mix with butter, or spread it on toast.
Seaweed Soup: Korean miyeok-guk is a classic dish, often eaten on birthdays. It’s made with miyeok, garlic, soy sauce, sesame oil, and your choice of protein. It’s a traditional dish to honor new mothers and their health.
Smoothies: Adding seaweed to smoothies can give you a boost of essential vitamins like B, C, E, and K. Try a smoothie with sea spaghetti, egg wrack, bladderwrack, ginger, pineapple, and spinach.
So, if you’re looking to add a dash of oceanic goodness to your meals, seaweed is your answer. It’s not just sushi; it’s a versatile ingredient that can elevate your culinary adventures.