The benefits of Japanese seaweed are winning over the world
Seaweed in France isn't renowned for its taste quality. However, for thousands of years, seaweed has been part of most dishes in Japan. Whether in a salad, in a soup, in sushi or simply to flavour a dish, the Japanese eat seaweed regularly.
Their bold taste and their smell can be off-putting at first, but we'll guide you through this experience and explain how to enjoy them.
In France, most of the seaweed you can find in shops is produced in Brittany. So don't hesitate any longer — take the plunge! You'll be able to travel to the other side of the world by discovering traditional Japanese recipes while eating local products.
The most used seaweeds in Japanese cuisine
Considered new foods in France, seaweeds are increasingly present in our supermarkets and our recipes:
- Nori
One of the most used seaweeds in Japanese cuisine; you'll find it notably around maki. This seaweed has the highest vitamin A content.
- Wakame
This seaweed is notably used in miso soup; it's found in many Japanese dishes. For novices, it's milder in taste — we advise starting with this seaweed for a gentle discovery. It's rich in sodium.
- Agar agar
You may already know this seaweed; it's mainly used as a gelling agent in Japanese pastries. It's the equivalent of our gelatine in France and you'll easily find it in a supermarket in the sweet-grocery aisle next to the food gelatine. It's rich in calcium.
- Kombu or Konbu
It's a seaweed that makes up dashi. It notably helps speed up the cooking of starchy foods. This seaweed is rich in iodine.
- Dulse
This seaweed, with a hazelnut taste, is mainly used in soups and salads; it's a rich source of protein and of vitamins B9 and C.
How to eat edible seaweed?
You'll find them in different forms: dried, in flakes or fresh. You can start simply by using them dry, adding them to your salt cellar or sprinkling them on your soup or salad. Seaweed can also be eaten raw, as shown by this delicious seaweed salad recipe, or sushi-style with this excellent salmon maki recipe.
Why include seaweed in our diet?
The benefit of seaweed has been known in Japan for thousands of years and its nutritional values confirm it: edible seaweeds are a real health partner. Rich in vitamins (A, B, C, E), but also made up of trace elements such as calcium or magnesium, this sea vegetable offers you unrivalled nutritional riches. Moreover, seaweeds are real sources of fibre and protein and are becoming essentials of vegetarian and flexitarian diets.
