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SEAWEED, a versatile and nutrient-rich marine plant, finds its way into the culinary traditions of numerous coastal regions around the world. From the delicate rolls of Japanese sushi to the vibrant Thai salad known as Yum Woon Sen, and coastal South American dishes like tiradito, seaweed takes centre stage in a diverse range of global cuisines. Whether for its umami taste, delicate chewiness, or nutritional benefits, seaweed continues to captivate palates across the globe, leaving an indelible mark on coastal cuisine. Here's a look at its presence on plates in various parts of the world:
Japanese Cuisine
Seaweed, known as "nori" in Japan, is a fundamental ingredient in the island nation's cuisine. It is used to wrap sushi rolls (maki), make hand rolls (temaki), and garnish various dishes like miso soup. Wakame, a type of seaweed, is also commonly used in salads, soups, and side dishes.
STAR DISH: Sushi Rolls (Maki). The most common type of sushi roll is the "makizushi" or "maki." It consists of sushi rice and various fillings wrapped in a sheet of roasted seaweed (nori). The fillings can include fish, seafood, vegetables, and even omelette. The seaweed provides a savoury and slightly briny flavor while also adding a pleasing texture to the sushi roll.
Korean Cuisine
Seaweed, called "gim" or "kim" in Korean, is a staple ingredient in Korean cuisine. It is often used to make kimchi, a fermented vegetable dish, and is also enjoyed roasted and seasoned as a snack. Seaweed is used in soups, stews, and rice dishes like bibimbap.
STAR DISH: Kimbap. This popular Korean dish resembles sushi rolls but has its own unique flavours and ingredients. It features a combination of rice, vegetables (such as pickled radish, carrot, cucumber), and often includes cooked meat or fish. The ingredients are rolled tightly in a sheet of seaweed (gim) and then sliced into bite-sized pieces. Kimbap is enjoyed as a snack or a light meal and is known for its harmonious blend of flavours and textures.
Chinese Cuisine
Seaweed is used in various Chinese dishes, particularly in coastal regions. It is used in soups, salads, stir-fries, and as a wrapper for steamed dishes. One popular Chinese seaweed dish is "miyeok guk," a seaweed soup traditionally consumed on birthdays and after childbirth.
STAR DISH: Seafood Soup with Seaweed. This soup combines a flavourful broth made from seafood (such as shrimp or fish) with a generous amount of seaweed. The seaweed infuses the soup with its distinctive umami taste and adds a delicate chewiness. It is a comforting and nutritious dish enjoyed in Chinese coastal regions.
Thai Cuisine
Seaweed is used in certain Thai dishes, especially in seafood-based soups, stir-fries, and salads. It is also used to wrap ingredients in dishes like "miang kham," which consists of various herbs, nuts, and condiments wrapped in a sheet of seaweed.
STAR DISH: Yum Woon Sen. A refreshing Thai salad that often includes seaweed as one of its components. It typically consists of glass noodles made from mung bean starch, mixed with fresh vegetables like cucumber, tomatoes, onions, and herbs like cilantro and mint. Seaweed is added to the salad to enhance its flavours and provide a pleasant chewy texture. The salad is dressed with a tangy and spicy dressing.
Scandinavian Cuisine
In Scandinavian countries such as Norway and Sweden, seaweed is gaining popularity as a culinary ingredient. It is used in salads, as a topping for fish dishes, and incorporated into bread and pastry recipes.
STAR DISH: Gravlax with Seaweed. This traditional Scandinavian dish involves curing raw salmon with a mixture of salt, sugar, and various herbs and spices. In some Scandinavian variations, dried seaweed is incorporated into the curing mixture to add a unique marine flavour and enhance the preservation process. The seaweed-infused gravlax is sliced thinly and served as an appetiser or on open-faced sandwiches known as "smørrebrød".
Irish Cuisine
Seaweed has long been a part of Irish cuisine, particularly in coastal areas. It is used in traditional dishes like "carrageen moss pudding," made from a type of red seaweed called carrageen moss. Seaweed is also used in soups, stews, and as a seasoning for fish and seafood.
STAR DISH: Carrageen Moss Pudding. This classic Irish dessert highlights the use of carrageen moss, a type of red seaweed. The dried seaweed is first soaked in water to extract its natural gelling properties. The liquid is then simmered with milk, sugar, vanilla, and other flavourings until it thickens to a custard-like consistency. The pudding is allowed to set and is served chilled, often accompanied by fruit compote or a drizzle of cream.
These are just a few examples of cuisines that make substantial use of seaweed. Seaweed is valued for its unique flavours, textures, and nutritional benefits in many coastal regions around the world. These include —
Nordic Countries: Apart from Scandinavia, other Nordic countries like Iceland, Denmark, and Finland have a history of incorporating seaweed into their diets. Seaweed is used in traditional dishes such as soups, stews, and bread.
Pacific Islands: Many Pacific Island nations, such as Hawaii, Samoa, and Fiji, have a long-standing tradition of using seaweed in their cuisine. Seaweed is often used in traditional dishes, including soups, stews, and salads. It is also utilised in the preparation of traditional condiments, such as seaweed-based sauces or relishes.
Coastal South America: In countries like Peru and Chile, seaweed is an essential part of the coastal cuisine. One example is the Peruvian dish "tiradito," which is similar to ceviche. Seaweed can be added to tiradito to enhance its flavors and texture. In Chile, seaweed is used in traditional seafood soups and stews, like "chupe de mariscos."
Southeast Asia: Several countries in Southeast Asia incorporate seaweed into their culinary traditions. In the Philippines, for instance, seaweed is used in soups, salads, and as a wrapping for dishes like "lumpia." In Indonesia, seaweed is used in various traditional dishes, such as "rujak" (a spicy fruit salad) and "lontong sayur" (vegetables and rice in coconut soup).
Polynesia: Seaweed has been historically consumed in Polynesian cultures. In places like Tahiti, seaweed is used in traditional dishes like "poisson cru," which is a marinated raw fish salad. Seaweed is also utilized in other Pacific islands, such as the Cook Islands and Tonga, where it is used in seafood-based dishes and salads.
Across the shores of the world, seaweed weaves its marine magic, infusing coastal cuisines with a distinctive taste of the sea. From Japan to Polynesia and beyond, it stands as a flavourful thread connecting coastal cultures through its integral presence in traditional dishes.
