Kitchen7 min read
Kelping the Crock: Fermenting Seaweed Kimchi and Kraut
Ferment kelp and other seaweed into bright, tangy kimchi and sauerkraut-style preserves with these proven recipes, safety ratios and microbe science.
Sofia Andersson ·
The Kelp Kitchen
Cooking with seaweed — kombu dashi, kelp noodles, seaweed butter — plus nutrition, sourcing and safety guides.
154 articles
Kitchen10 min read
Kaiso Salad at Home: Building a Mixed Seaweed Salad Worthy of a Tokyo Deli
How to combine wakame, agar strands and other dried seaweeds into a balanced kaiso salad — soaking ratios, the shoyu-sesame dressing, and texture rules.
Sofia Andersson ·
Kitchen7 min read
The Dulse BLT: Crisped Seaweed as the Bacon of the Sea
Crisped dulse has a deep, smoky savouriness that anchors a sandwich like bacon. The full technique — buying, crisping, assembling — for a proper DLT.
Sofia Andersson ·
Kitchen8 min read
Kelp Broths Beyond Dashi: Stocks, Ramen Bases and Sipping Broths
Take kombu beyond dashi: gentle kelp extraction as the backbone of ramen, Korean soups, Western sauces, grain pots and a genuinely good sipping broth.
Sofia Andersson ·
Kitchen6 min read
Kelp Pesto: A Coastal Twist on a Classic
A complete kelp pesto recipe from fresh blanched kelp or dried fronds: the technique, ratios, variations, and how to keep it green for a week.
Sofia Andersson ·
Kitchen7 min read
Cooking with Dulse: The Bacon of the Sea
How to cook dulse — the North Atlantic red seaweed that fries up smoky and crisp. Pan-frying, flakes, the DLT sandwich, and buying and storage tips.
Sofia Andersson ·
Kitchen8 min read
Kombu at the Center of the Table: Shabu-Shabu with a Dashi Base
Build shabu-shabu on a proper kombu dashi and the broth does half the cooking. Ingredients, timing, dipping sauces — plus what to do with the spent kombu.
Sofia Andersson ·
Kitchen7 min read
Kelp Salt: How to Make the Seaweed Seasoning That Improves Everything
Make kelp salt at home from dried sugar kelp or kombu — drying, milling, the right ratio, and where this quietly powerful seasoning transforms everyday cooking.
Sofia Andersson ·
Kitchen9 min read
Sesame Kelp Noodle Salad: A Cold Noodle Bowl with Real Crunch
A cold sesame-dressed kelp noodle salad with cucumber, carrot and herbs — how to fix kelp noodle crunch, balance the dressing, and make it ahead.
Sofia Andersson ·
Kitchen8 min read
The Edible Seaweeds: A Cook's Field Guide
Learn the main culinary seaweeds — kombu, wakame, nori, dulse and more — what each tastes like, how to buy it, and which pot or pan it belongs in.
Sofia Andersson ·
Kitchen6 min read
Seaweed Butter: The Two-Ingredient Upgrade Everything Else Needs
Beyond the basic recipe: which seaweeds to blend into butter, five flavour variations, and a cook's map of where seaweed butter transforms a dish.
Sofia Andersson ·
Kitchen6 min read
Kelp Noodles: Five Complete Dishes That Actually Work
Five tested ways to cook with kelp noodles — sesame salad, miso bowls, pad see ew, pesto and brothy soup — with the prep tricks that make them taste great.
Sofia Andersson ·
Kitchen10 min read
Five Restaurant Seaweed Techniques You Can Actually Do at Home
Chef-level seaweed preparations — from kombu-curing and cold-smoke to dashi gels and seaweed 'beurre blanc' — translated for a normal home kitchen.
Sofia Andersson ·
Kitchen11 min read
Kombu Dashi Masterclass: The Broth That Built a Cuisine
A deep, technique-first guide to kombu dashi: glutamate science, exact temperatures, ichiban and niban infusions, and how to fix every common mistake.
Sofia Andersson ·
Kitchen9 min read
Homemade Seaweed Stock Cubes: Concentrating the Ocean in an Ice Tray
Reduce a slow kombu and seaweed stock into frozen cubes for instant dashi, risotto liquid and sauces. Ratios, reduction targets, storage and uses.
Sofia Andersson ·
Kitchen7 min read
Sea Lettuce Frittata: The Greenest Way to Start a Weekend
A frittata built on sea lettuce (Ulva): how to prep fresh or dried, the egg ratio that never fails, and the herb and cheese pairings that suit it.
Sofia Andersson ·
Kitchen8 min read
Seaweed Tempura: Crisp Nori, Wakame and Kelp, Done Right
A practical guide to seaweed tempura — the batter science, the right oil temperature, and three seaweeds that fry to a shatteringly crisp finish in under two minutes.
Sofia Andersson ·
Kitchen6 min read
Making Fish Flavours Without Fish: Seaweed in Plant-Based Cooking
How to build convincing seafood flavour in vegan cooking using nori, dulse, kelp and kombu — the chemistry, the techniques, and eight dishes to start with.
Sofia Andersson ·
Kitchen7 min read
Kelp Chilli Crisp: The Jar That Empties Fastest
Crispy chilli oil with a kelp backbone: crunchy shallots, chilli flakes and toasted kelp in a jar that improves eggs, rice, noodles and everything.
Sofia Andersson ·
Kitchen9 min read
Kelp Burger Patties: A Recipe That Actually Holds Together
A kelp burger recipe that binds, browns and satisfies: blended patty science, the right seaweed prep, plus fish, bean and fully vegan variations.
Sofia Andersson ·
Kitchen9 min read
Seaweed Stocks and Broths: Building Depth Beyond Dashi
How to make seaweed stocks beyond Japanese dashi — Western vegetable broths, shellfish-kelp broths and ramen bases, with freeze-concentrates for the freezer.
Sofia Andersson ·
Kitchen8 min read
Fresh vs Dried Seaweed: When Each Form Wins in the Kitchen
Fresh, dried, frozen or salted — how each form of seaweed behaves in the kitchen, how to rehydrate properly, and which to buy for the dish you're making.
Sofia Andersson ·
Kitchen7 min read
Dulse Carbonara: Smoke, Salt and No Pork
A dulse carbonara where crisped red seaweed delivers the smoke, salt and chew of guanciale — a genuinely satisfying plant-forward carbonara.
Sofia Andersson ·
Kitchen7 min read
Mozuku: Okinawa's Silky Seaweed in Vinegar, Soup and Hotpots
Mozuku is Okinawa's silky brown seaweed, famous for fucoidan — how to buy it, rinse it and serve it in vinegar salads, miso soup and hotpots.
Sofia Andersson ·