Seaweed can be useful in many different situations. The algae are used, for example, as human and livestock feed, and are also included in various health and cosmetic products. Seaweed is predominantly consumed in Southeast Asia, especially China, Japan, and Korea, but is becoming increasingly popular outside of this range with each passing year.
If you want to include more algae in your diet, you can try, for example, the red algae of the genus Porphyra. In Asian cuisine, this seaweed is commonly known as nori. It is not usually eaten fresh; instead, it is harvested, dried, and pressed into thin sheets. These sheets are then used in all manner of dishes, from sushi and soups to sauces and seasonings. The two most commonly used species of red algae are Porphyra yezoensis and Porphyra tenera.
Do you think you have never eaten seaweed? I think you have! In fact, the next time you drink some ice cream or syrup on top of your dessert, you might be eating brown algae. Alginic acid, a popular stabilizer for emulsions and suspensions, is derived from brown algae. In addition to the food industry, it is also appreciated by paint producers.
Brown algae are not the only type of algae that can be used to stabilize food. Red algae are used to make Agar and Carrageenan products, which work wonders when you need to stabilize food products like puddings and canned meat. Agar is also used by scientists who need to grow bacteria, fungi, and cell structures in a nourishing gel, while carrageenan is a popular addition to shampoos.
Do you want to try some delicious seaweed dishes in your own kitchen? Here’s a seaweed soup recipe.
Ingredients:
or 1 pound ground pork
or 2 quarts of water
or 1 chicken stock cube
or 1 (8-ounce) can sliced water chestnuts
or 3 sheets of nori (dried seaweed)
or 1 egg
or salt to taste
or 4 green onions
or 3/4 teaspoon sesame oil
To do:
1.) Cook ground pork over medium heat until browned. Use a large saucepan because you will be adding more ingredients.
2.) Drain off excess fat.
3.) Add water and bring to a boil.
4.) Reduce heat to medium again and allow dish to simmer uncovered for approximately 15 minutes.
5.) Add the bouillon cube and make sure it dissolves completely.
6.) Add the chestnuts.
7.) Break the nori into pieces and add them to the saucepan.
8.) Beat the egg in a separate bowl.
9.) Add the egg.
10.) Add salt to taste.
11.) Chop the green onions.
12.) Remove the saucepan from the heat before adding the onions.
13.) Add sesame oil.
14.) Good appetite!