Cooking with seaweed — kombu dashi, kelp noodles, seaweed butter — plus nutrition, sourcing and safety guides.
154 articles
Pairing seaweed-forward dishes takes minerality, acidity and a light hand. A practical guide to sake, wine, beer and zero-proof pours for the sea-vegetable table.
Sofia Andersson ·
Build a fully vegan Japanese pantry around dashi: what to stock, a homemade instant dashi powder, label traps to avoid, and a week of plant-based broth cooking.
Sofia Andersson ·
Dried seaweed expands five to ten times and each species wants a different soak. Times, water ratios and the mistakes that turn wakame slimy — one guide.
Sofia Andersson ·
Himanthalia elongata — sea spaghetti — is the Atlantic seaweed that behaves like noodles. How to prep it, plus five recipes from aglio e olio to frittata.
Sofia Andersson ·
Species-by-species iodine ranges, weekly portion math, and the prep tricks (soaking, boiling, dashi steeping) that keep sea vegetables a safe daily habit.
Sofia Andersson ·
Seaweed belongs in the bread oven: it seasons dough from within. Recipes and ratios for kelp focaccia, nori crackers, dulse rolls and soda bread.
Sofia Andersson ·
Nori eggs, miso soup, seaweed butter toast and more — seven practical, delicious ways to put seaweed on your breakfast table every week.
Sofia Andersson ·
A kombu-and-shiitake 'fish sauce' for plant-based cooking: the layered recipe, the fermentation option, what to use it in, and how it keeps.
Sofia Andersson ·
A complete seaweed flatbread recipe built on Nordic coastal baking tradition — flour choice, hydration, dough handling and three ways to bake it.
Sofia Andersson ·
Realistic, parent-tested ways to get children eating seaweed — nori snacks, hidden flakes, kelp chips and recipes with near-zero pushback.
Sofia Andersson ·
How to make seaweed gomasio — toasted sesame ground with kombu and nori — with the classic ratio, toasting technique, variations and everyday uses.
Sofia Andersson ·
Seaweed absorbs minerals from seawater — including some heavy metals. An honest look at arsenic, cadmium, hijiki, and how to eat seaweed safely.
Sofia Andersson ·
A hummus that tastes faintly of the ocean without shouting: dulse or kelp balanced against lemon and tahini, with blanched vs powdered seaweed compared.
Sofia Andersson ·
Dulse soda bread, laminated nori crackers and kelp brownies — plus the dough chemistry that makes seaweed a surprisingly natural baker's ingredient.
Sofia Andersson ·
How to make seaweed mayonnaise without breaking the emulsion: dulse vs kelp, how much seaweed one egg yolk can carry, and where the jar earns its keep.
Sofia Andersson ·
Learn the logic of pairing seaweeds — texture, salinity and umami balance — so kombu, wakame, dulse and nori deepen a dish instead of muddling it.
Sofia Andersson ·
A pantry first-aid guide: re-crisping limp nori, decoding the white dust on kombu, reviving tired wakame, and the storage rules that prevent it all.
Sofia Andersson ·
Build a deeply savoury seaweed ramen from scratch — kombu-forward broths, kombu tare, topping strategy, and which seaweeds earn a place in the bowl.
Sofia Andersson ·
A rice bowl is seaweed's natural home. Five tested seaweed rice bowl builds — from 10-minute weeknight to slow Sunday — with prep, sauces and swaps.
Sofia Andersson ·
Seaweed salt is the lowest-friction way to cook with kelp, dulse and nori. Learn blending ratios, three starter recipes, grind tips and iodine guidance.
Sofia Andersson ·
Turn dried kelp, dulse or nori into jars of seaweed salt. Oven-drying temperatures, milling tips, tested ratios, three blends and storage rules.
Sofia Andersson ·
Baking bread with seaweed changes your salt, your hydration and your flavour. The salt-to-flake rule, a seaweed sourdough method, kombu focaccia and fixes.
Sofia Andersson ·
How to build Baja-style seaweed tacos: kelp ceviche fillings, crunchy seaweed slaw, toasted nori garnish and everything a first-timer needs to get them right.
Sofia Andersson ·
Seaweed tapenade swaps some olives for wakame or dulse in a briny, umami-rich spread. Recipe, seaweed choices, textures, serving ideas and storage.
Sofia Andersson ·