A few tips for cooking with seaweed

Fresh Seaweed :

Rinse the fresh seaweed 2 to 3 times under fresh water. Until unsalted taste (or mild salted taste according to your preparation).
· 1 min for thin seaweed
· 2 mins for Kombu or sea spaghetti.

Measure out to taste:
· 1 to 2 tablespoons per person for dehydrated seaweed flakes.
· Half handful or one handful per person for the fresh salted seaweed.
· If you are doing a wrap with Royal Kombu, eat it; it’s a matter of taste!

Recipes for fresh seaweed
 
Dried seaweed :
  
· Sprinkle the flakes just like any spices, directly in contact with your preparation (Sauces, butter, vinaigrette). Let the aroma dissolve and develop their taste in this way, the longer the better.
· When using Kombu, rehydrate under fresh running water for 15mns.

Did you know?

• The use of an acid base (vinegar, Lemon, white wine..) can add to the colour, texture and taste.
• While using seaweed in they natural state they are just lightly salted.
• Meanwhile it would be preferable to add a little salt after adding the seaweed to your dish.
• Whitten Royal Kombu or Wakame to bring back the supple texture before using in a wrap (papillote).
•  The term “Blanchir”(whitten) means in French to add the product in boiling water for a very short period of time (30 sec to 1 minute).

Recipes for dried seaweed