How to use algae correctly

Here we would like to show you the most practical way to use seaweed. If you follow these tips, you will be able to prepare delicious and healthy meals with seaweed in no time.

Kombu algae (Laminaria ochroleuca)

When cooking with kombu, you must know that it is responsible for the fifth taste, umami, which means "tasty or delicious taste", which is provided by the glutamic acid it contains.
Kombu is best used in stews, broths, soups or with legumes, which help soften the fibers and make them more digestible and palatable.
Soak the kombu seaweed with the legumes the night before and cook everything together.

Percebe Codium algae (Codium tomentosum)

If you fancy an authentic taste of the sea, try Percebe Codium seaweed.
If you use the dried ones, rehydrate (soak in lukewarm water) the Codium algae for 20 minutes. For the pickled ones, just drain the liquid and rinse briefly under running water. They are excellent chopped over salads, ceviches, tartare or tempura.
If you are making croquettes, empanadas or sauces, Codium algae are perfect crushed or chopped as a filling.

Wakame seaweed (Undaria pinnatifida)

If you want to enjoy a milder and sweeter taste, choose Wakame seaweed, perfect for hot and cold dishes.
Wakame is a very versatile seaweed, for salads, soups, risotto or sauce dishes.
If you're in a hurry, wakame is the best choice: rehydrate (soak in water) it in just 10 minutes. In broth etc. it's ready to cook in just 5 minutes.

Sea spaghetti algae (Mimanthalia elongata)

A variety unknown in Asia but highly regarded in Europe. It has a natural sea flavor and a firm texture. Rehydrate (soak in water) it in just 10 minutes or boil it for 20 minutes.
Once rehydrated, you can use the seaweed as if it were pasta, for example with a pesto or any sauce. The cooking water can also be used to add flavor to stews, soups, sauces, creams. Once cooked, the sea spaghetti is ideal for use in stuffings, scrambled eggs, tortillas, pizza and as a side dish for meat.

sea ​​lettuce algae (Ulva sp.)

A very fine seaweed with thin round leaves and a seafood-like taste.

Rehydrate (soak in water) them in just 5 minutes or boil them briefly for 3 minutes.
Once rehydrated you can use it like a fresh vegetable. Ideal chopped or minced in sauces, creams, rice dishes and risottos. This variety is also particularly suitable for smoothies or juices.

If you decide to prepare a dish with seaweed that you have bought fresh in salt, wash it several times in warm water to remove excess salt before consumption.

By knowing how to use and prepare seaweed correctly, you will be able to discover new flavors and new recipes. You will have fun cooking while doing something good for yourself and eating healthy.

Here you can find all our algae products

Johannes from the Great Taste Team wishes you good luck and lots of fun cooking with seaweed!