Different edible seaweed
Edible algae are still great unknown in the cuisine of our environment, although little by little, and thanks above all to the knowledge that we are gaining from other cuisines, such as Japanese, they are occupying an increasingly relevant corner in our menus.
In addition to the already known Nori seaweed (for its use in Sushi), there is a wide variety of edible species. And now that summer has arrived (I apologize to Southern Hemisphere readers) it is a good time to try some of these varieties, for example, as an ingredient in a salad. Man does not live on lettuce and tomato alone!
On the blog Le Monde sans soleil they have published an interesting post in which the uses of 8 of the most popular varieties of edible seaweed are discussed.
Via | Le Monde sans soleil Directly to the Palate | Cochayuyo, a seaweed with an intense sea flavor En Directo al Paladar | Seaweed a la carte
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