Collection: Japanese seaweed

The main Japanese types of algae used in the kitchen are:

• Nori : Used to wrap the makis and onigiri.
• Wakamé : Often added to soups, especially in Miso soup.
• Kombu : Key ingredient for the preparation of the Dashi broth.
• Hijiki : Black algae used in salads or as an accompaniment.
• Aramé : Another black seaweed, often used in simmer dishes.

THE algae are rich in minerals Like calcium, magnesium, and iodine, essential for thyroid health. They also contain Vitamins A, C, E and K, as well as antioxidants that help protect cells from damage. In addition, seaweed is a good source of fibers and have properties anti-inflammatory.

THE nori is a fine and dried algae, often used to wrap sushi and maki, while the wakamé is a thicker seaweed, often used in soups, such as Miso soup. The nori has a more crunchy texture and a slightly salty taste, while the wakamé is more soft and has a sweet marine flavor.

THE kombu is mainly used to prepare the dashi, a basic broth for many Japanese soups. It can also be cut into thin strips and added to stews or used to make tsukudani, a kind of sweet and savory condiment. To prepare the dashi, the kombu is generally infused in hot water, then removed before boiling.

THE nori is the most commonly used alga to make makis. It is dried and pressed into thin leaves, ideal for wrapping the rice and the other ingredients of maki and sushi. The nori is distinguished by its crunchy texture and its slightly salty flavor.

For Rehydrate dried algae, place them in a bowl of cold water for 5 to 10 minutes, until they find their original texture. Some algae, such as kombu, can be added directly to a hot broth to rehydrate them while infusing the flavor. Once rehydrated, algae must be drained before use.

THE recipes popular algae include:

• Miso soup : Often prepared with wakame.
• Wakamé salad : Embellished with sesame vinaigrette.
• Onigiri : Rice dumplings wrapped in nori.
• Dashi : Kombu -based broth.
• Hijiki no nimono : Hijiki simmered dish with carrots and tofu.