Can't Kelp Myself

Recently I grabbed a book off a shelf at the library, Bloom by Ruth Kassinger. It was all about algae in respect to its uses by humans from food to shoe foam. What interested me the most was obviously its culinary applications. Algae is super at snapping up C02 and happens to be super nutritious. It is also a fantastic source of the all-powerful umami. After reading I was determined to add more seaweed to our diet. We already had a little in the mix. Some kombu in dashi here and there, a bit of nori in sushi there. On my next trip to the library I came across The Seaweed Cookbook which has given me lots of ideas.

As for the seaweed itself, I originally thought I might have to make trips to Portobello Beach and collect my own, but I have found it bounces back from dried remarkably well. We bought some dried wakame to add to soups and salads. I particularly like making a simple salad with it, combining with some cucumber quarters for crunch and drizzling with roasted sesame oil and a sprinkle of sesame seeds. It’s a savoury but refreshing side. We’ll be experimenting with adding it to stir fries and other dishes as well.

If that is diving a bit into the deep end for you, seaweed also really shines as a seasoning. It is the easiest way to incorporate it into dishes you already love. Aonori (little flakes of dried green seaweed) are perfect for this. We love them on okonomiyaki, but they are super versatile.We have been loving this Soy-Glazed Eggplant Donburi and a little dusting of aonori adds an extra layer of deliciousness.

Trying the laverbread and black butter from Beachfoods is next on my list, though I desperately want to make the trip down to Pembrokeshire and try the seaweed-packed offerings at Café Môr.