fermented foods such as cheeses and meats ; mushrooms ; seafood ; soy sauce ; and tomatoes . Seaweed is umami due to its high glutamate content ( glutamate being a natural flavour enhancer ). When added to cooking , it instantly adds more depth of flavour into the dishes .
Another tasty quality of seaweed is its role as a natural salt substitute . Most seaweed is around 70-90 % less sodium compared to salt . Rather than using table salt , try sprinkling seaweed flakes onto eggs , meat , noodles , rice and salads next time !
Which seaweeds are available in Australia ?
Did you know that the oceans surrounding Australia have some of the highest seaweed diversities in the world ? Most seaweed varieties are underutilised and there is still so much to learn about them . For now , here are the most commonly eaten imported and Australian options that you can add to your food , everyday !
WAKAME
Wakame in Australia is an introduced species , which was only discovered by marine biologist Craig Sanderson in the 1980s . Its fast growing nature is a potential threat to the native species . Currently , wakame is wild harvested in Tasmania during winter months by commercial divers , then turned into food products .
What to do with wakame ?
Dried wakame flakes can be sprinkled into soups and on eggs to replace salt and give an umami kick . If you come across larger wakame flakes , you can also rehydrate them and mix into salads .
NORI
Nori is the most recognisable seaweed as it is the one used to make sushi . Although it looks dark green , nori belongs to the red seaweed family . It comes in square sheets – ready to roll into sushi . You can also buy nori in strips and as a powder .
What to do with nori ?
Besides sushi , you can cut nori sheets into strips and add it into scrambled eggs or poke bowls . If your nori sheets become stale and lose their crunch , hold the seaweed sheet over a low flame with a pair of tongs . Move it constantly so that it doesn ’ t get burned . The seaweed sheet will crisp up after a few minutes .
DULSE IS KNOWN AS ‘ THE BACON OF THE SEA ’ DUE TO ITS SMOKY FLAVOUR . IT HAS AN ELEGANT DEEP PURPLE COLOUR , WHICH MAKES DISHES LOOK VERY PRETTY .
KOMBU
Kombu belongs to the kelp family . Unlike nori , kombu is a lot tougher and is not usually eaten as a snack . It is , however , perfect for soups .
What to do with kombu ?
Place a strip of kombu and shiitake mushrooms in a pot with cold water and bring it to boil . Remove the kombu just before the water boils to prevent the kombu going slimy . Use that broth as a base to make your next soul warming broth and soup .
DULSE
Dulse is known as ‘ the bacon of the sea ’ due to its smoky flavour . It has an elegant deep purple colour , which makes dishes look very pretty . Over the years , dulse has been over harvested – try to purchase a sustainable sourced product .
What to do with dulse ?
Dulse has been a very popular addition to smoothies . Worry about dulse being fishy ? Surprisingly , a sprinkle of dulse does not result in a fishy smoothie but a hint of pleasant umami instead .
SEAWEED : more than sushi
Whether it ’ s for the nutritional benefits , taste or just for the diversity in your diet , seaweed has a lot to offer . Next time you ’ re at the shops , why not keep an eye out for seaweed products and give something new a try . Remember – seaweed is more than just sushi rolls at lunch !
YMCA HEALTHY LIVING MAGAZINE 11