Cooking with seaweed — kombu dashi, kelp noodles, seaweed butter — plus nutrition, sourcing and safety guides.
154 articles
Kombu led chemists to discover umami in 1908. How glutamate, ribonucleotides and salt work together — and how to use seaweed umami in everyday cooking.
Sofia Andersson ·
A savoury vegetable broth built on kombu and dried shiitake — deep, clean, and versatile enough for soups, grains, braises and sauces.
Sofia Andersson ·
How to infuse vinegar with kombu, dulse and nori — ratios, steeping times, pairing choices, and where seaweed vinegar earns its place at the stove.
Sofia Andersson ·
When to cold-soak kombu and when to toast it — exact times, temperatures and flavour outcomes, plus what each method does to texture and iodine.
Sofia Andersson ·
Sunomono is a ten-minute wakame and cucumber salad — and a masterclass in the vinegar dressings of Japanese cooking. Ratios, technique, variations.
Sofia Andersson ·
Takikomi gohan is Japan's seasoned rice — dashi-soaked grains cooked with vegetables, mushrooms and seaweed. Recipes, seasonal variations and rice cooker tips.
Sofia Andersson ·
Turn a sheet of nori into shattering, sesame-scented crisps in five minutes — the easiest homemade seaweed snack, with five flavour variations.
Sofia Andersson ·
How to make vegetarian dashi from kombu and dried shiitake: cold-brew and hot methods, the glutamate-guanylate synergy, and what to cook with it.
Sofia Andersson ·
Go beyond the basic wakame cucumber salad: the sunomono ratio to memorise, salting science, seasonal variations, and how to turn it into a main-course salad.
Sofia Andersson ·
Wakame, kombu and nori do three different jobs in the kitchen. Flavour, texture, buying forms, substitutions and storage, side by side.
Sofia Andersson ·
Cold wakame soba salad in twenty minutes: silky rehydrated wakame, sesame-soy dressing and crunchy vegetables, plus make-ahead and lunchbox tips.
Sofia Andersson ·
Wakame sunomono with salted cucumber: the classic Japanese seaweed salad, with ratios, a ten-minute method, slice-by-slice technique tips and variations.
Sofia Andersson ·
One Sunday hour turns a bag of dried seaweed into a week of fast, umami-deep meals: dashi concentrate, soaked wakame, seaweed butter, ready kelp noodles.
Sofia Andersson ·
Wild or farmed, local or imported — seaweed labels rarely tell you what matters. A practical shopper's guide to sourcing seaweed with confidence and conscience.
Sofia Andersson ·
Fresh bull kelp is one of the great undervalued ingredients of cold-water coasts. How to prep stipe and blade, and the techniques that make them shine.
Sofia Andersson ·
Crispy kelp chips turn fresh or dried kelp fronds into a shattering, salty snack in about five minutes. Oven, air-fryer and fried versions, plus seasoning ideas.
Sofia Andersson ·
Dulse flakes are seaweed's easiest habit. How to toast them, where to sprinkle them, how they differ from kelp powder, and buying tips for the good stuff.
Sofia Andersson ·
Furikake turns plain rice into a meal in one shake. Make your own seaweed furikake from nori, kombu or wakame — with recipes, ratios and storage tips.
Sofia Andersson ·
Seaweed iodine varies wildly by species — kombu can hold 100x nori's load. Safe serving sizes, prep methods that cut iodine, and who should be careful.
Sofia Andersson ·
Kelp noodles are the crunchy, glass-clear, low-carb noodle made from seaweed. Learn what they're made of, how they taste, and the best ways to cook them.
Sofia Andersson ·
Kelp relish turns blanched sugar kelp into a sharp, crunchy pickle-condiment. Recipe, blanching ratios, storage and the ten foods it transforms.
Sofia Andersson ·
Ramen-shop eggs at home: soft-boiled eggs steeped overnight in a kombu-infused shoyu marinade — timings by doneness, marinade reuse rules and serving ideas.
Sofia Andersson ·
Nori isn't just for sushi. Ten everyday uses for toasted nori sheets — from onigiri and furikake to butter, broth and cracking snack sheets.
Sofia Andersson ·
Kelp stipes make one of the ocean's great pickles — snappy, briny, endlessly useful. A complete guide to pickling kelp stems, from quick fridge method to fermented.
Sofia Andersson ·