Kitchen9 min read
Seaweed Bread: Baking with Dulse, Kombu and Wrack
How to bake bread with seaweed — which species suit which doughs, hydration and fermentation adjustments, plus a master dulse loaf recipe that works.
Sofia Andersson ·
The Kelp Kitchen
Cooking with seaweed — kombu dashi, kelp noodles, seaweed butter — plus nutrition, sourcing and safety guides.
154 articles
Kitchen8 min read
Restaurant 'Crispy Seaweed' Isn't Seaweed — Here's the Real Version
The crispy seaweed on Chinese restaurant menus is usually fried greens, not sea vegetable. How the swap happened, and how to make actual crispy seaweed.
Sofia Andersson ·
Kitchen7 min read
Sea Grapes (Umibudo): The Popping Tropical Seaweed and How to Eat It
Sea grapes (umibudo) are Okinawa's popping 'green caviar' — how to buy them fresh, why the fridge ruins them, and simple ways to serve them at home.
Sofia Andersson ·
Kitchen8 min read
Pickled Kelp: Sharp, Snappy Preserves from Stems and Fronds
How to pickle kelp at home — quick fridge pickles, sweet bread-and-butter styles and long-keep kombu preserves, with brine ratios and troubleshooting.
Sofia Andersson ·
Kitchen7 min read
Laverbread: Wales' Seaweed Breakfast Tradition and How to Cook It
Laverbread is Wales' slow-boiled seaweed breakfast delicacy — how it's made, where to buy it, and classic ways to eat it, from bara lawr to eggs.
Sofia Andersson ·
Kitchen7 min read
Agar-Agar in the Kitchen: The Seaweed Gelatin Guide
Master agar-agar, the seaweed gelatin: ratios, why it sets at room temperature, how it outsets gelatin, and recipes from anmitsu to vegan panna cotta.
Sofia Andersson ·
Kitchen9 min read
Seaweed Teas and Broths: Sipping the Ocean, Sensibly
Kombu cha, kelp broths and seaweed sipping cups: recipes, extraction science, iodine limits and which species belong in a mug and which don't.
Sofia Andersson ·
Kitchen7 min read
Shio Kombu: The Seasoning That Makes Rice Vanish
Shio kombu is Japan's salty-sweet shredded kombu condiment. Learn what it is, how to make it from scratch, and ten ways to use it beyond rice.
Sofia Andersson ·
Kitchen9 min read
Kombu and Umami: The Glutamate Science of Tasty Water
Kombu is the original umami. How glutamate works on the tongue, why temperature decides your dashi's flavour, and how to season with the sea.
Sofia Andersson ·
Kitchen7 min read
Wakame Egg-Drop Soup: Fifteen Minutes to a Bowl of Sea
A weeknight wakame egg-drop soup that tastes like a clear dashi broth: silky egg ribbons, tender seaweed, fifteen minutes from pantry to bowl.
Sofia Andersson ·