Comments Off on Different Type of Edible Seaweeds

Seaweed has always played a significant role as a cooking ingredient in many East Asian cuisines such as Japan, Korea, and China. In Malaysia, Chinese always use Laverbread Seaweed (Slake) & Egg to boiled some flavorful soup and serve to their family. With a gradual available of Korea & Japan Cuisine in Malaysia nowadays, Wakame & Tofu Miso Soup and different taste of cold-serve seaweed from Korea is a very common food that we can all try in any Japan or Korea restaurant.  Despite the demands of low-calorie and high nutrient-dense food, health-conscious and adventurous eater has started to incorporate different types of seaweeds into their diet such as Wakame Smoothie! < Are you adventurous enough to try this?

Probably, let’s see what kind of edible seaweed that is commercially available and commonly being used in cooking out there today.

Wakame

As mentioned Wakame is the seaweeds that we usually can get in the Miso Soup and in some case, they will actually use in preparing Seaweed Salad. This dark green-colored wakame has a subtly sweet flavor and a silky texture. It is often distributed dried or salted, and it expands greatly in size after being cooked. It is relatively high in various vitamins and minerals and low in calories.

Kombu

Kombu is one of the three main ingredients used to make the Japanese soup stock Dashi. It is a form of edible kelp, kombu is widely eaten in East Asia. But some of them will actually dispose it after using in boiling the stock. It is usually sold dried in Malaysia or pickled in Japanese or Korean Restaurant. The dark greenish-brown kombu also brings out the true flavor of other foods < Natural ingredient to enhance the taste of your dish. It is used to prepare a seasoning for sushi rice, and we will see them floating around in the Shabu-Shabu pot. Kombu can be taken after being simmered in soy sauce and mirin, and in powdered form, it can be used to brew the Japanese tea Kombucha. It contains high levels of iodine and is also a source of dietary fiber.

Nori

I guess this is most recognizable seaweed among the Malaysian. Many of us have been growing up with the Seaweeds snack that come in a strap of 5-6 individual pack. And we also find it commonly used as a wrapper for sushi, or as a garnish in various soups such as Ramen. It is a species of red algae while nori is made by shredding edible seaweed and pressing it into thin, dried sheets that appear either dark green or black. Different grade of nori is being use in different way. Such as the most common grades are usually used to be sold as snacks (often with a flavoring) while for more delicate, first-harvest nori we can always try it at the top-notch Japanese restaurants.

Dulse

Here is another incredible seaweed that we might not be familiar with. But it might become the next kale in the near future and it tastes like bacon after FRYING! Dulse is a reddish-purple hued seaweed that grows on the northern coasts of the Atlantic and Pacific oceans. In addition to this unique characteristic, dulse contains all trace elements needed by humans such as copper, iron, zinc and it has a high protein level too. It’s normally dried and sold either in whole-leaf form, flaked, or as a powder or seasoning mix at well-stocked grocery stores. If you manage to get dulse in a whole leaf form and plan to fried them for that bacon taste, Tag and share with us!!!  ^u^

Hijiki

Hijiki has been part of the Japanese diet for centuries. Though the sea vegetable is naturally brown while growing on coastlines around East Asia, it turns black after being boiled and dried upon collection. They usually soak in water and cook with ingredients like soy sauce and sugar. It is rich in dietary fiber and minerals such as iron, calcium and magnesium, it’s been touted as a health and beauty aid in Japanese folklore.

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