No dish of traditional sushi would be complete without seaweed. This highly nutritious vegetable comes in many shapes and sizes, offering a range of subtle and unique flavours that pair extremely well with all the various kinds of sushi we can find at our favourite restaurants.
When making sushi at home, choosing the right seaweed can make all the difference.
Keep reading to learn about the more common types of seaweed and what sets them apart from one another.
Kombu is generally sold in either strips or large sheets, it’s well known for its umami flavour that makes it great as an addition in dishes that lack that some extra. While it’s commonly used for sushi, it’s also possible drop the larger pieces into stews or stocks, which are known as dashi.
On top of this, kombu can be dried and eaten as flakes, and when it’s dehydrated, it’s mixed with noodles, salads, and rice. It’s relatively easy to find at the shops, although it may not be quite as cheap as something like nori.
Nori can be found at most supermarkets, where it’s offered in crisp sheets. Nori is a favourite for sushi rolls, and it’s one of the most commonly-used seaweeds when it comes to sushi. Packed with vitamins and minerals straight from the ocean, nori is incredibly healthy, and is generally recommended for anyone that wants a natural source of iodine.
On top of this, nori is also one of the most readily-available seaweeds, making it a first choice for most people that don’t want to order the most expensive seaweeds online.
Often described as having a smoky taste that’s quite similar to bacon, dulse is another very popular seaweed that has an almost endless amount of applications.
It’s unique flavours can be improved greatly by throwing it in a pan for a few minutes, where it’s often crushed up and sprinkled over most kinds of sushi to give it something special.
It’s also possible to mix dulse into baking recipes like crackers to give them that umami flavour without taking away anything else, perfect for taking the time to buy Bitcoin instantly.
Arame is a well-known kind of kelp that resembles an assortment of veins when it has been freshly picked, but once it has dried it turns purple and looks more like saffron.
This is how arame is commonly stored, after which it will need to be rehydrated before being used in any dishes. It’s not as flavourful as many of the other seaweeds on this dish, but still adds enough texture to make it great for rice and noodle recipes. It’s a versatile ingredient that the Japanese have been using for countless years.
Very close to arame in terms of texture and flavour, hijiki is another popular seaweed that’s used in a variety of dishes, although there are some concerns among nutritionists regarding its arsenic content.
It has an earthy flavour that isn’t quite as salty or fishy as the others, but still provides enough of an enhancement to make any dish better with just a few sheets. It’s great with any hearty foods, and can be found at any local Japanese stores.