Seaweed | Protein from under the sea
For several centuries there has been the traditional use of seaweeds as food in China, Japan and Korea. As people from these countries migrated around the world the custom moved with them.
Rachel Zammit Cutajar
In recent years there has been a strong movement in France to introduce seaweed into European cuisine, with some success, though it is still regarded as an exotic component of the menu.
Regions like California and Hawaii, where the Japanese communities are larger, have developed a wider use for seaweeds as the taste for it spread to surrounding communities being included in restaurant menus and available on supermarket shelves.
Seaweed grows naturally in salt water or brackish water and comes green, brown or red varieties. They are commonly divided into two major groups; wracks (brown) and kelps (green, such as sea lettuce). Nori, kombu and wakame are the most popular edible seaweeds.
Sea vegetables have remarkable nutritious properties. Seaweed is rich in protein which is more easily absorbed by the body than meat protein. It is a rich source of calcium, magnesium and iron.
Seaweed has been accredited with promoting weight loss by stimulating thyroid activity, boosting the immune system, decreasing blood sugar and cholesterol, increasing gastro-intestinal tract function and for decreasing the symptoms of arthritic joint pain.
Kombu
Kombu is now recognised by chefs as the best vegetable source of umami, the fifth flavour which is neither sweet, salty, bitter and sour, but enhances the natural taste of all the ingredients. In Japan, fish dishes and soups are prepared with kombu (kelp), though can also be used with vegetables and rice. Powdered kombu can be used in sauces and soups in the same way curry powder is used. Some varieties of kombu are used to make an infusion similar to tea. Adding kombu to beans whilst cooking softens them and improves digestibility.
Wakame
Wakame seaweed – also a kelp – is widely used in making soup. It has a pleasant, mild flavour and soft and tender texture. It can be served with boiled rice, coated in sugar or put into tins, or can simply be soaked and used for salads.
Nori
Flat sheets of sushi nori are used for rolling sushi and making rice balls. It is available in a in a fine cut toasted variety which is ready to use and is a tasty garnish for soups, salads, stir-fries and noodles. Green nori sprinkle has a herb-like flavour and works well on pizza, pasta, soups and salads as well as in batter and dough.
Nori sheets are largely available in Malta, in the oriental sections of good supermarkets. A wider variety of seaweed is available from Good Earth health food store. Varieties from the Clearwater Seaveg include nori sheets, Green Nori Sprinkle, kombu, arame, sea salad and agar agar.
Arame summer salad
Ingredients
25g Clearspring Arame, soaked in cold water for 10 minutes
½ tbsp soy sauce
3 cobs fresh sweetcorn or a medium sized tin
20 pods of garden peas, shelled or a generous handful of frozen peas
A handful of bean sprouts
100g grated carrots
Dressing
4 tbsp coarse grain mustard
2 tbsp tahini
3 tbsp brown rice vinegar
100ml cold water
Method
Drain the arame and cut into 4cm lengths. Place in a pan and add enough fresh water to almost cover it. Bring to the boil, put the lid on and simmer for 15 minutes. Add the soy sauce and cook until the water has evaporated. Take off the heat and set aside.
If using fresh sweetcorn and peas, steam until they are cooked. Remove the corn from the cobs. If using frozen peas and tinned sweetcorn simply add without cooking. Mix the sweetcorn, peas, arame, raw beansprouts and carrots in a serving bowl.
Blend the dressing ingredients together until smooth and mix well with the salad
