Jenna Helwig writes:
"Ride the wave ... while seaweed has long been a staple of many Asian diets—particularly in Japanese cuisine—it’s showing up on more U.S. and other countries restaurant menus, also in packaged foods, and in home kitchens. What gives? Carolyn Brown, a registered dietitian at 'Foodtrainers' in New York City, says: “Seaweed is low-calorie (low carb), crunchy, salty, and super nutritious. The fact that it’s plant-based and high in protein makes it on-trend, too.” And thanks to online sources, seaweed is also easier to find than ever.
While there are more than 100 types of edible seaweed, these are the varieties you’ll see the most often.
Think of this as the gateway seaweed. It shows up on sushi rolls and in sheets as “seaweed snacks.”
1. Add kombu (kelp) when preparing dried beans. The seaweed helps break down the sugars in beans that cause gas.
2. Sneak kelp into slaws for great depth of flavour.
3. Shake store-bought furikake—a topping that includes sesame seeds and nori—onto popcorn, roasted veggies, cooked fish, or omelettes.
Where (and How) to Buy
Sea Bass and Samphire : Just Sublime here
All the best Jan