Kitchen9 min read
Sea Lettuce (Ulva): Recipes for the Most Underrated Seaweed
Sea lettuce (Ulva) is the most underrated edible seaweed. How to buy, wash and cook it — salads, soups, aonori seasoning and a seaweed sourdough.
Sofia Andersson ·
The Kelp Kitchen
Cooking with seaweed — kombu dashi, kelp noodles, seaweed butter — plus nutrition, sourcing and safety guides.
154 articles
Kitchen7 min read
Seaweed Butter: The Umami-Packed Condiment You Can Make in Ten Minutes
Blend good butter with dulse or kombu for a deeply savory seaweed butter. The complete recipe, the best seaweeds to use, and dozens of ways to serve it.
Sofia Andersson ·
Kitchen9 min read
Seaweed Nutrition: Minerals, Iodine, and How Much Is Too Much
A clear-eyed guide to seaweed nutrition: what's actually in kelp, nori and dulse, how iodine varies wildly by species, and how much is safe to eat.
Sofia Andersson ·
Kitchen9 min read
Storing Seaweed: Dried, Fresh, Frozen and Fermented
Seaweed storage done right keeps flavour vivid and nutrition intact. How to store dried, fresh, frozen and fermented seaweed — plus how to rehydrate properly.
Sofia Andersson ·
Kitchen9 min read
Seaweed for Campers: The Lightest Flavour in the Pack
Dried seaweed is the best flavour-per-gram ingredient in a rucksack. How to pack it, rehydrate it in the field and turn it into real trail meals.
Sofia Andersson ·
Kitchen7 min read
Seaweed and Gut Health: What the Fibre Research Actually Shows
Seaweed fibres — alginate, laminarin, fucoidan — reach your gut intact and feed its microbes. What the research actually supports, and how to eat for it.
Sofia Andersson ·
Kitchen8 min read
Vegan Dashi: Kombu, Shiitake and the Cleanest Broth in the Kitchen
Vegan dashi from kombu and dried shiitake delivers deep, clean umami without fish. Ratios, soaking times, steeping temperatures and how to use it everywhere.
Sofia Andersson ·
Kitchen10 min read
Braising with Kombu: Slow Food's Secret Mineral Edge
Kombu does quiet chemistry in a slow braise — deeper savour, tenderer meat, cleaner sauce. How to build dashi-based braises, plus three recipe frameworks.
Sofia Andersson ·
Kitchen9 min read
Miso Soup with Wakame: The Fifteen-Minute Classic Done Right
How to make genuinely good miso soup at home: dashi fundamentals, when to add wakame, the one boiling rule, and why the miso goes in off the heat.
Sofia Andersson ·
Kitchen9 min read
Onigirazu: The Nori Rice Sandwich, Mastered
The layered nori rice sandwich that holds almost any filling — rice ratios, the fold that never fails, fillings that travel, and how to keep the nori crisp.
Sofia Andersson ·
Kitchen8 min read
Kelp Mignonette: The Two-Ingredient Upgrade for Oysters
A kelp mignonette recipe for oysters — kelp-infused vinegar, shallot and pepper — with variations, oyster sourcing notes and make-ahead tips.
Sofia Andersson ·
Kitchen11 min read
Foraging Seaweed: Ethics, Law and Never Taking the Holdfast
A complete guide to foraging seaweed responsibly: harvest technique, legal basics, species ID, water quality, and the rules that keep the forest standing.
Sofia Andersson ·
Kitchen8 min read
Kelp-Infused Oil: A Pantry Bottle That Tastes Like the Coast
How to infuse oil with dried kombu or dulse — the dried-not-fresh safety rule, warm vs cold infusion, pairings, and where the bottle earns its place.
Sofia Andersson ·
Kitchen9 min read
Seaweed Smoothies: Tasty, Trendy — and How Much Is Too Much
Seaweed smoothies can be delicious and safe — or an iodine overdose in a glass. Species choice, gram-level dosing, and three blends that get it right.
Sofia Andersson ·
Kitchen7 min read
The Seaweed Pantry: A Starter Kit for Coastal Cooking
New to cooking with seaweed? Build a five-staple seaweed pantry — kombu, wakame, nori, dulse and kelp powder — with storage, budget and beginner recipes.
Sofia Andersson ·
Kitchen7 min read
Drinking the Tide: Kelp Teas, Kombu Waters and Seaweed Cocktails
From umami-rich kombu water to kelp tea and seaweed-washed spirits, here's how to drink the sea responsibly — infusions, temperature rules and three cocktails.
Sofia Andersson ·
Kitchen8 min read
Wakame and Cucumber Sunomono: The Five-Minute Vinegared Salad
Master sunomono, Japan's vinegared seaweed salad: the awase-zu dressing formula, properly salted cucumber, silky wakame and five smart variations.
Sofia Andersson ·
Kitchen7 min read
Cooking Winged Kelp (Alaria): The Atlantic's Wakame
Winged kelp (alaria) is the Atlantic answer to wakame — silky, mild and quick to cook. A prep guide, three recipes and sourcing advice for this cold-water kelp.
Sofia Andersson ·
Kitchen6 min read
Seaweed Pasta Three Ways: Dough, Sauce and Topping
Make seaweed pasta three ways: a kelp-flour dough that stays tender, a dulse-butter pan sauce, and a crisped-nori topping. Ratios, technique, timing.
Sofia Andersson ·
Kitchen6 min read
Hijiki: The Arsenic Conversation, Handled Honestly
Hijiki contains meaningful levels of inorganic arsenic. Here's what food safety agencies actually advise, why, and the alternatives that carry none of the risk.
Sofia Andersson ·
Kitchen8 min read
A Seaweed Pantry: How to Source, Grade and Store Your Kelp
Learn to buy dried kelp like a buyer: kombu grades, the white bloom that's a good sign, cut forms, provenance labels and storage that keeps flavour in.
Sofia Andersson ·
Kitchen8 min read
Seaweed Dumplings: A Fold-and-Steam Recipe Built Around Umami
Kombu, shiitake and tofu folded into pleated dumplings — a master recipe with folding technique, potsticker option and three sauces that let the ocean speak.
Sofia Andersson ·
Kitchen6 min read
Wakame Salad: Restaurant Technique at Home
Make wakame seaweed salad the proper way: rehydrate, blanch to jade green, dress with sesame and rice vinegar. Recipe, technique and sourcing.
Sofia Andersson ·
Kitchen9 min read
Kelp Powder in the Kitchen: Seasoning, Dosage and Everyday Uses
How to cook with kelp powder — the everyday seasoning doses, the iodine maths that matters, blends, dressings, doughs, and what to look for when buying.
Sofia Andersson ·