Cooking with seaweed — kombu dashi, kelp noodles, seaweed butter — plus nutrition, sourcing and safety guides.
154 articles
Master agar-agar in desserts: exact ratios for soft and firm sets, kanten classics from coffee jelly to mizu yokan, and fixes for every common agar failure.
Sofia Andersson ·
A cook's guide to arame and hijiki: what they are, how to prep and simmer them, classic recipes, and an honest look at the hijiki arsenic debate.
Sofia Andersson ·
Arame is mild, sweet and cooks in minutes. Learn to sauté it with roots, simmer it with tofu and fold it into rice — plus soaking and seasoning rules.
Sofia Andersson ·
A cook's tour of Atlantic Europe's seaweed traditions — laverbread, dulse snacks, carrageen puddings, Brittany's tables — with home-cookable versions of each.
Sofia Andersson ·
Bladderwrack is the Atlantic's most familiar rockweed — and a genuine cooking ingredient. Flavour, blanching, drying, broths, and the iodine conversation.
Sofia Andersson ·
Bull kelp pickles turn the hollow stipes and bulbs of Nereocystis into crunchy, garlicky rings. Full recipe, brine ratios, troubleshooting and sourcing advice.
Sofia Andersson ·
A shopper's guide to fresh kelp: when it's in season, how to spot a freshly cut blade, which species suit which dishes, and how to store it at home.
Sofia Andersson ·
What carrageen moss is, how it sets milk and cream into silky Irish puddings, and a foolproof recipe — plus clearing up the carrageenan confusion.
Sofia Andersson ·
For partners, kids and friends who 'don't like seaweed': the four-step ladder from invisible to celebrated, five conversion recipes, and the mistakes that backfire.
Sofia Andersson ·
Blanched kelp roasted or fried turns into shattering, saline crisps. Drying, oil and temperature rules, seasoning ideas, and why fresh beats store-bought.
Sofia Andersson ·
Dashima is the dried kelp behind Korean stock, banchan and temple cooking. How to choose it, store it, and cook with it — from dasima yuksu to braised kelp.
Sofia Andersson ·
How long does dried seaweed last? Shelf-life rules, spoilage signals, rancidity in dulse, and the right way to freeze blanched kelp — a reference guide.
Sofia Andersson ·
The Atlantic Canadian chowder where dried dulse stands in for the sea: the tradition, a proper recipe, and why this red seaweed loves potatoes and cream.
Sofia Andersson ·
Five weeknight dulse recipes beyond the famous pan-fry — tomato-dulse pasta, fried rice, potato cakes, white beans and scones, with soaking and dosing notes.
Sofia Andersson ·
A practical guide to lacto-fermenting seaweed at home — salt ratios, a kelp kimchi recipe, troubleshooting, and why fermentation deepens umami.
Sofia Andersson ·
How to preserve fresh seaweed at home: blanching and freezing kelp, drying without a dehydrator, quick ferments, storage times and texture expectations.
Sofia Andersson ·
Fresh kelp is easier than it looks. How to clean, blanch, cut and store fresh kelp — plus the trick that turns it emerald green and tender.
Sofia Andersson ·
Decode the furikake label, master the nori-sesame formula in grams and percentages, and judge any shop blend — three variations included.
Sofia Andersson ·
Gomashio is Japan's two-ingredient sesame salt, transformed entirely by careful toasting. Ratios, technique, three modern seaweed variations, and storage.
Sofia Andersson ·
Practical rules for eating seaweed safely: the hijiki arsenic warning, cadmium in kelp, prep steps that cut exposure, and sensible portions.
Dr. Theo Nakamura ·
Food agencies in the UK, Canada, Australia and Hong Kong advise against eating hijiki. Here's how to read that guidance — and what to cook instead.
Sofia Andersson ·
Hijiki no nimono done properly — the classic soy braise, a crumbled tofu version and a modern grain bowl. Includes honest arsenic context and the arame swap.
Sofia Andersson ·
Irish moss pudding sets warm milk with carrageenan into a soft, old Atlantic dessert. Full recipe, soaking method, the Caribbean drink, sourcing and fixes.
Sofia Andersson ·
A hearty winter chowder built on fresh or blanched kelp: which kelp to use, how to prep it, the full recipe, and smoked-fish and vegan variations.
Sofia Andersson ·