Seaweed: A Modern Culinary Star
Seaweed has become a celebrated ingredient in contemporary cuisine, especially during the warmer months when it appears along coastlines. These sea vegetables, once a niche component, are now a staple in restaurant kitchens around the world. They are favored for their wealth of nutrients, distinctive flavor, and culinary potential, which invite experimentation across many dishes.
In the Alicante region, a renowned Asian restaurant has popularized seaweed as a favored starter. The dish is so appealing that guests often order a second helping. At Singapore Garden, located in Coveta Fumá, the fried seaweed has achieved a devoted following, showcasing how a simple bite can leave a memorable impression.
The seaweed snack features a crisp outer texture that pairs nicely with a fish course, creating a balanced and rounded plate. Each portion of this unique appetiser is priced at 7.95 Euros, a small investment for a flavorful and shareable experience.
20,000 Leagues of Seaweed and Other Sea Delights
The Most Used Seaweeds in the Kitchen
Below is an overview of seaweeds most commonly found in modern gastronomy and practical tips for using them in different dishes.
- nori: Native to Japan, nori is among the best known seaweeds in cooking. It shines in sushi, but also appears in soups, salads, and as a seasoning in flakes or powder. Nori contributes protein, vitamins, and minerals including iodine and iron.
- wakame: Also from Japan, wakame offers a mild flavor and soft texture. It features in salads, miso soup, and fish dishes. Wakame is rich in fiber and minerals and provides folic acid and vitamin K.
- kombu: Popular in Japanese and Korean cuisines, kombu is essential for dashi stock and is used in fish and seafood dishes, soups, and stews. It supplies minerals, especially iodine, and supports digestion.
- dulse: A red alga from the North Atlantic, dulse has a slightly salty taste and appears in salads, soups, sandwiches, and baked goods. It offers protein, vitamins, minerals, and antioxidant compounds.
- spirulina: A freshwater microalga, spirulina is well known as a protein and micronutrient booster. In kitchens it is used as a powder to color and fortify smoothies, juices, and baked items.
Benefits of Seaweed
Seaweed Dishes and Preparations
The rise of seaweed in contemporary cooking has opened up a wide range of creative and tasty dishes. Notable examples include:
- salads: Wakame and dulse blend with fresh vegetables, fruits, and grains to form nutritious, satisfying salads.
- soups and stews: Kombu and nori add depth and texture to traditional soups and stews such as ramen or hearty broths from different regions.
- main courses: Seaweed often anchors main dishes like Hawaiian poke when paired with raw fish and other fresh ingredients. It also enhances vegetarian and vegan plates such as chickpea burgers with dulse, delivering a marine note and substantial bite.
- appetizers and tapas: Seaweed has become a star in small plates; examples include nori chips and wakame croquettes that fuse creaminess with sea aroma.
- desserts: Surprisingly, seaweed appears in desserts. Spirulina adds color and nutrition to ice creams, mousses, and smoothies.
- spices and sauces: Seaweed powders or flakes, including nori and dulse, season rice, pasta, and vegetables. Dulse pesto—made with walnuts, garlic, olive oil, and cheese—offers a savory, nutrient-rich sauce.
Seaweed, Sautéed or Pickled
The rising popularity of seaweed in modern cooking reflects its versatility and bold flavors, along with growing attention to health, sustainability, and mindful eating. Adaptable to various cuisines and cooking techniques, seaweed continues to enrich culinary traditions and inspire menus for years to come.