Haven’t Tried Cooking with Seaweed Yet?

Seaweed is already one global trend which is here to stay. So why are seaweed additions to the menu the next new thing?

Varying the seasoning –  seaweed is mildly salty in flavour and is a wonderful seasoning, as well as containing vitamins and minerals. By using seaweed to flavour your food, you are killing two birds with one stone.

A winning taste – Seaweed is known for its “umami” taste, the fifth flavour (in addition to sweet, salty, sour and bitter),whose name in Japanese means “especially tasty”. Umami was discovered by the Japanese professor Kikunae Ikeda from Tokyo University, who focused his research on basic sauces in Japanese cuisine which contain seaweed.

A wealth of simple, delicious recipes –  seaweed stars in a broad array of recipes, from shakes and salads to sauces, stews and even baked goods. You don’t need to be a top chef to add seaweed to your menu.

Residents of Okinawa, Japan also add seaweed to their daily menus. Seaweed is very common in Japanese cooking and has been for hundreds of years among people in East Asia.

On a diet? Are you an athlete? Vegetarian or vegan? Make sure you eat a balanced diet, and that you are consuming of of the required vitamins and minerals, protein and fatty acids. Enrich your nutrition with greens rich in dietary fibers. Seaweed is a wonderful addition to a balanced menu, adds flavour along with protein and dietary fiber.