Types of Seaweed for Cooking
- Nori is probably the most prevalent seaweed in cooking. There are several varieties of nori, and it is the most commonly cultivated seaweed. Nori is the seaweed that is typically wrapped around sushi, either as the outer "skin" of a sushi roll, or the thin strip that holds sushi fish to its bed of rice. Nori is also available as small flakes used to season rice and thin, lightly flavored strips that are eaten as a snack.
- Irish Moss has traditionally been used in Irish cooking. It grows wild along the rocky Irish coasts and can grow up to four meters in length. Irish Moss has long been used for its thickening properties. It is a key ingredient in the traditional Irish vanilla pudding known as "blancmange," as it is the substance which causes the pudding to gel. Irish Moss was introduced to the Japanese market in 1996, where it has been used in salads, sushi and soup.
- Kombu is actually the Japanese name for a mixture of dried seaweed varieties. The biennial plants grow naturally in Japan and China. Kombu is a very typical "everyday" type of seaweed in Japan and is eaten a number of different ways. It can be shaved and cooked alone, or boiled alongside meats. Kombu is also found in a dried and powdered form. In its powdered form it is added to soup and tea for flavor.
- Dulse is a red algae that grows along the rocky northeastern coast of North America. Dried Dulse is popular as a bar snack in Nova Scotia, but its popularity and widespread cultivation has failed to move much further. Its proponents tout Dulse a nutritious superfood that can be dried and eaten as chips, or added to soups and breads. Despite this, it is still most easily found in specialty shops and in health-food stores.
