Taku's taste

Ideas of fermentation food for your ethical life from Japan

Variations of wonderful Seaweeds!

There are different kinds of seaweeds

You have seen some seaweed before. Maybe you ate them when you had sushi or miso soup. There are different kinds of them and how you eat is different, also, nutritions are also different. After you read this article, you will find how you enjoy more eating them!

Nori – for sushi

Maybe Nori is the most popular seaweed. We use this for Sushi. It is very popular and people use high quality Nori for gift in Japan. They are small leafs in the nature. They made in sheet style appearance by manufacturing. Some of them comes with soy sauce flavor, we don’t use it for sushi, but it is very nice with white rice. Some people enjoy it for low calorie finger food for sake or beer. I like eating it that way. We can get Nori with out sheet and dry process if you live near the ocean. We can use that for Soup. Please put in desiccant when you keep it. Because its easily get moisture from air.

Wakame – for soup

Wakame is the seaweed which is popular ingredient for soups. Usually you find Wakame in dry in shops. It has nice texture. We eat top part of Wakame for dry food and bottom are consumes in Raw. (call Mekabu) You can put in small amount of dry Wakame into miso soup. Only 1g per person is appropriate amount of it because it become 10 times bigger by water.

Kombu – for Dashi(soup stock)

Kombu is very great material when you need tasty Dashi stock for cooking. It contains a lot of glutamic acid which is we feel strong Umami from it.

It is not cheap to buy it because it takes 2 years to grow, and needs 1 to 3 years for ripening. (5 to10 years high quality one) . Kombu contains essential minerals for our body, for example, calcium iron and iodine. So it it good for your body. You can get flavored Kombu for snack. It’s healthy and tasty. I remember I took that for school trip when I was small.

Get Dashi stock from Kombu is not difficult. You put in 15g of Kombu (Do not wash it by water. Because there are crystallized glutamic acid on the surface of it) into 1L water(soft water) and wait for 30 minutes. Heat the pot and you take out Kombu just before water boiling. When you get wonderful Dashi witch contains a lot of Umami.

Aosa – for soup

Aosa is my favorite seaweed. I still can not find it in Europe. English name is sea lettuce. You can use it like Wakame in a soup but texture is more delicate and flavor is more stronger. You put in it in water and wait for 30 seconds, then you put in it into a soup. Don’t boil soup after you put in it. It’s easily loses flavor by heat.

Keep in dry & dark!

They easily suck moisture from air so please keep them in dry. Also sun light makes deteriorate it, so keep them in dark. I hope you get more idea of what they are and how you eat each them by this article. I hope you enjoy eating them!

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