Title: Sea Vegetables: Wakame, Nori, Irish Moss, Kelp, Kombu, Dulse, Hijiki, – Wozz! Kitchen Creations
Headings: Sea Vegetables: Wakame, Nori, Irish Moss, Kelp, Kombu, Dulse, Hijiki, and Arame
Sea Vegetables: Wakame, Nori, Irish Moss, Kelp, Kombu, Dulse, Hijiki, and Arame
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Content: Sea Vegetables You Already Eat ~ Many Americans’ association with seaweed is from eating sushi, as it is used as a wrapping, and as an ingredient in miso soup. But what you may not know is sea vegetables are used widely as food additives. You may have seen what are known as hydrocolloids in the ingredient lists of many processed foods. Agar, alginate, and carrageenan are the most common. The foods you may be eating every day that include these food stabilizers include soy milk, ice cream, mayonnaise, processed meats, margarine, diet soda, and instant pudding. You may have to go to health food stores or Asian markets to find a variety of sea vegetables. Although available fresh as in seaweed salads, they are generally sold dried and then reconstituted in water for at home cooking. There are also powders and flakes available to add to soups, stews, and salads. The dried varieties have an indefinite shelf life and maintain their nutritious qualities. Well-known brands in America include Eden Foods, Maine Coast Sea Vegetables and Rising Tide Sea Vegetables.