Title: A Seaweed Primer: How to Use Kelp, Nori, Wakame, and More
Headings: A Seaweed Primer: How to Use Kelp, Nori, Wakame, and More
A Seaweed Primer: How to Use Kelp, Nori, Wakame, and More
What Is Seaweed?
Nori
Kelp/Kombu
Wakame
Dulse
Arame
Other Sea Vegetables to Look For
Sea Lettuce
Ao-nori
Ogo-nori
Sea Grapes
Samphire

Content: While you can do as I did and make a powder out of your favorite type (add dried porcini mushroom for an even more complex flavor!), most seaweeds can also be purchased in ready-to-use flake or powder form. Like shellfish farmers, sea-vegetable harvesters need to be advocates for clean water, and the best brands test for contaminants and harvest responsibly. I recommend Eden Foods and Maine Coast Sea Vegetables for their high-quality flavor and commitment to sustainability. To help you get started adding sea vegetables to your cooking, I’ve profiled five of my favorites, all easily purchased in dried form, plus a few more obscure ones if you want to delve deeper. Nori
Nori is the gateway seaweed: crisp, relatively mild, slightly saline, with roasted, smoky, nearly nutty notes. High-quality nori is smooth and uniform in texture, with a dark-green color. Avoid nori that is splotchy, crumbly, pale green, or reddish. Store it in airtight packaging, and, if you won’t get to it within a few weeks, double-bag it and pop it in the freezer, where it’ll maintain its freshness for about six months.