Cooking with seaweed — kombu dashi, kelp noodles, seaweed butter — plus nutrition, sourcing and safety guides.
154 articles
Kelp adds minerals, umami and mouthfeel to beer and sake — but the dose is everything. What brewers use, safe levels, and what a homebrewer should try first.
Sofia Andersson ·
Fresh sugar kelp loves live fire. How to marinate kelp blades and stipes, control grill heat, and get charred edges without rubber — three marinades, one method.
Sofia Andersson ·
Kelp noodles turn bouncy and craveable in a stir-fry when you soften, dry and sauce them correctly. The method, the sauce ratios and the mistakes to skip.
Sofia Andersson ·
A cook's honest guide to kelp powder — what it actually tastes like, how much to use, where it shines, and the dishes it quietly ruins.
Sofia Andersson ·
The stealth guide to kelp powder: where a daily half-teaspoon hides best, the iodine arithmetic behind the habit, and a week of meals nobody questioned.
Sofia Andersson ·
A salsa verde built on blanched fresh kelp: the right kelp to use, exact blanch times, ratios for a silky green sauce, and ten things to put it on.
Sofia Andersson ·
Fresh kelp slaw with blanched sugar kelp, lime-sesame dressing and crunchy vegetables: the ten-minute seaweed salad that belongs next to grilled fish.
Sofia Andersson ·
Wrapping fish in fresh kelp blades steams it gently, seasons it from the outside and makes the most dramatic plate on a coastal table. The full technique.
Sofia Andersson ·
How to cure white fish between sheets of kombu: the umami science behind kobujime, fish and kelp choices, timing, serving, and honest food-safety notes.
Sofia Andersson ·
Why a strip of kombu softens stubborn bean skins, speeds cooking and rescues old legumes — the chemistry of tenderising, tested against plain water and soda.
Sofia Andersson ·
A piece of kombu in your bean pot softens skins, deepens flavour and may make beans easier to digest. Here's the why and the how, with a master recipe.
Sofia Andersson ·
How to cure egg yolks in kombu salt: timing for jammy vs grating-firm, where to use grated yolk, and the safety rules for home curing done right.
Sofia Andersson ·
A working guide to kombu-cured fish: cure times by species and thickness, flavour variations, cooked kobujime dishes, troubleshooting and food-safety basics.
Sofia Andersson ·
Adapt kobujime — the Japanese kombu-curing technique — to vegetables: which vegetables work, timings by density, and how kelp firms and seasons produce.
Sofia Andersson ·
Two fridge staples do the heavy lifting in a seaweed kitchen: kombu dashi dressings and shio koji marinades. Ratios, recipes, variations and fridge life.
Sofia Andersson ·
Tsukudani turns the kombu left in your dashi pot into a glossy, sweet-savoury relish for rice. Recipes, ratios, storage and why nothing leaves the kitchen.
Sofia Andersson ·
Six Korean seaweed side dishes built from a single bag of dried wakame — master dressing ratios, proper soaking, and banchan that keep for days.
Sofia Andersson ·
Miso plus seaweed is the fastest glaze in the coastal kitchen: ratios for kombu-miso and nori-miso glazes, broiling technique, and what to glaze them on.
Sofia Andersson ·
Cut wakame is the default for miso soup, but kombu, nori, sea lettuce and other seaweeds all have roles. Ratios, timing rules and what to skip.
Sofia Andersson ·
How to make miyeokguk, the Korean seaweed soup eaten to honour mothers and birthdays — with the culture, technique and common mistakes explained.
Sofia Andersson ·
Niban dashi is the second extraction from spent kombu and katsuobushi — milder, deeper, and made for miso soup and simmered dishes. How to brew and use it.
Sofia Andersson ·
How to toast nori over flame to revive aroma and crunch: the yaki-nori technique, gas-electric-electric hob workarounds, safety, and when to leave the sheet raw.
Sofia Andersson ·
How to make onigiri: the right rice, salting by hand, classic fillings, nori-wrapping techniques and how to pack them so the seaweed stays crisp.
Sofia Andersson ·
A technique deep-dive for onigiri that hold together: nori grades and moisture, four wrap styles, batch freezing, and fixes for every common failure.
Sofia Andersson ·