Seaweed has become a standout component in modern cuisine, celebrated for its abundance of nutrients, distinct flavor, and culinary versatility. Each summer, it appears at sea and in kitchens worldwide as a star ingredient. The current wave of interest in sea vegetables stems from their rich nutritional profile, unique taste, and broad culinary potential.
In the Alicante region, a distinctive Asian restaurant has popularized seaweed as one of the most requested appetizers. It is one of those dishes that invites immediate repetition once tried because it leaves a memorable craving for more. The Singapore Garden, located in Coveta Fumá, has gained recognition for its fried seaweed specialty.
On arrival, the seaweed offers a crisp texture that complements a fish dish, creating a well-rounded bite. Each serving of this unique snack, which tends to polarize opinions in its favor, is priced at 7.95 Euros.
20,000 leagues of seaweed and other marine treasures
The most commonly used seaweeds in the kitchen
The following sections explore the seaweeds most frequently employed in contemporary gastronomy and how they are utilized across various dishes.
- nori: Originating from Japan, nori is among the best known and most used seaweeds in cooking. It is central to sushi but also appears in soups, salads, and as flakes or powder seasoning. Nori provides protein and minerals such as iodine and iron.
- wakame: Native to Japan, wakame has a mild flavor and soft texture. It features in salads, miso soup, and fish dishes. Wakame is rich in fiber and minerals, and it contributes folic acid and vitamin K.
- kombu: Popular in Japanese and Korean cuisine, this seaweed is essential for dashi stock and is used in fish, seafood, soups, and stews. Kombu delivers minerals, especially iodine, and supports digestion.
- dulse: A red alga from the North Atlantic, it carries a slightly salty taste and suits salads, soups, sandwiches, and baked goods. Dulse is high in protein, vitamins, minerals, and antioxidants.
- spirulina: A freshwater microalgae now common as a nutritional supplement. In the kitchen, spirulina powder adds color and nutrition to smoothies, juices, baked goods, and more.
benefits of seaweed
Seaweed dishes and preparations
Seaweed has entered contemporary cooking with a wide array of inventive and flavorful dishes. Examples include:
- salads: Wakame and dulse mingle with fresh vegetables, fruits, and grains to create nutritious and appealing salads.
- soups and stews: Kombu and nori enrich traditional soups and stews such as ramen and Galician broth, adding depth of flavor and texture.
- main courses: Seaweed can be a main ingredient in dishes like Hawaiian poke, where raw fish and bright components come together. It also enhances vegetarian and vegan options such as chickpea burgers with dulse, offering a marine note and satisfying texture.
- appetizers and tapas: Seaweed shines in small plates, for instance nori chips provide a healthy crunch, while wakame croquettes pair creamy béchamel with the light aroma of seaweed.
- desserts: Seaweed surprises extend to desserts, with spirulina added to ice creams, mousses, and smoothies to deliver color and nutrition.
- spices and sauces: Dried seaweed powders or flakes such as nori and dulse season rice, pasta, vegetables, and more. Dulse pesto blends seaweed with walnuts, garlic, olive oil, and cheese to create a flavorful, nutritious sauce.
Seaweed, sautéed or pickled
Seaweed’s rise in modern cooking showcases its versatility and flavor, along with its health benefits and growing interest in sustainable, mindful eating. By adapting to different dishes and cooking styles, seaweed has become a key ingredient in contemporary gastronomy and is set to continue enriching culinary experiences for years to come.