Kitchen8 min read
Dashima: The Korean Pantry Guide to Kombu's Cousin
Dashima is the dried kelp behind Korean stock, banchan and temple cooking. How to choose it, store it, and cook with it — from dasima yuksu to braised kelp.
Sofia Andersson ·
#kelp
30 articles
Encyclopedia9 min read
Eisenia arborea: The Southern Sea Palm at the Warm Edge
Eisenia arborea, the southern sea palm, is the tree-like kelp of the California–Baja low shore. Profile of its ecology, range shifts and role.
Dr. Theo Nakamura ·
Kitchen9 min read
Fermenting Seaweed: Lacto-Ferments, Kimchi and Brines
A practical guide to lacto-fermenting seaweed at home — salt ratios, a kelp kimchi recipe, troubleshooting, and why fermentation deepens umami.
Sofia Andersson ·
Kitchen7 min read
Preparing Fresh Kelp: From Slippery Blade to Dinner-Ready
Fresh kelp is easier than it looks. How to clean, blanch, cut and store fresh kelp — plus the trick that turns it emerald green and tender.
Sofia Andersson ·
Blue Carbon11 min read
Where Kelp Carbon Goes: The Pathways from Canopy to Deep Sea
Kelp forests don't bury carbon where they grow — they export it. Tracing fragments, dissolved carbon and currents from canopy to the deep sea, and how science tracks them.
Dr. Mara Ellison ·
Kitchen6 min read
Winter Kelp Chowder: The Forest in a Bowl
A hearty winter chowder built on fresh or blanched kelp: which kelp to use, how to prep it, the full recipe, and smoked-fish and vegan variations.
Sofia Andersson ·
Kitchen11 min read
Brewing with Kelp: What Seaweed Actually Does in Beer and Sake
Kelp adds minerals, umami and mouthfeel to beer and sake — but the dose is everything. What brewers use, safe levels, and what a homebrewer should try first.
Sofia Andersson ·
Kitchen9 min read
Kelp on the Grill: Marinades and Heat for Fresh Sugar Kelp
Fresh sugar kelp loves live fire. How to marinate kelp blades and stipes, control grill heat, and get charred edges without rubber — three marinades, one method.
Sofia Andersson ·
Kitchen8 min read
Kelp Salsa Verde: The Green Sauce, Greener
A salsa verde built on blanched fresh kelp: the right kelp to use, exact blanch times, ratios for a silky green sauce, and ten things to put it on.
Sofia Andersson ·
Kitchen8 min read
Kelp Slaw: Crunchy Fresh Kelp, Sharp Dressing, Ten Minutes
Fresh kelp slaw with blanched sugar kelp, lime-sesame dressing and crunchy vegetables: the ten-minute seaweed salad that belongs next to grilled fish.
Sofia Andersson ·
Science10 min read
Kelp vs Seagrass: The Difference Between the Ocean's Two Great Meadows
Kelp is an alga; seagrass is a flowering plant. How the ocean's two great habitats differ in biology, range, carbon storage and the ways we restore them.
Dr. Theo Nakamura ·
Kitchen8 min read
Kelp-Wrapped Fish: Cooking in the Forest's Own Foil
Wrapping fish in fresh kelp blades steams it gently, seasons it from the outside and makes the most dramatic plate on a coastal table. The full technique.
Sofia Andersson ·
Encyclopedia7 min read
Ribbon Kelp (Alaria marginata): The Understory's Golden Streamers
Long brown streamers on the surf-struck low shore: how to identify ribbon kelp, follow its fierce seasonal cycle, and place it among its edible kin.
Dr. Theo Nakamura ·
Careers10 min read
Becoming a Seaweed Hatchery Technician: The Quiet Craft of Seed
Seaweed hatchery technicians grow the microscopic half of kelp's life — spores, gametophytes, seeded lines. A guide to the craft, the skills and the way in.
Naomi Reyes ·
Kitchen8 min read
Seaweed Hummus: Chickpeas Meet the Tide Line
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 ·
Kitchen8 min read
Baja-Style Seaweed Tacos: Ceviche, Slaw and Toasted Nori
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 ·
Kitchen8 min read
Soaking vs Toasting Kombu: Two Roads to Umami
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 ·
Encyclopedia9 min read
Stalked Kelp (Pterygophora californica): Species Profile
Pterygophora californica grows a woody stipe that stands for decades, sheltering understory life while faster kelps rise and fall around it. Species profile.
Dr. Theo Nakamura ·
Explore8 min read
Wild Swimming on Kelp Coasts: Cold, Kelp and Confidence
A wild swimmer's guide to kelp coastlines — choosing coves, reading kelp as a clue, entering and exiting from rock, and swimming with wildlife without disturbing it.
Tom Okafor ·
Science8 min read
How Kelp Photosynthesizes: Fucoxanthin and the Brown Light of the Undersea Forest
Why is kelp brown, not green? The answer is a pigment strategy tuned to underwater light — and it explains how kelp forests become some of Earth's most productive ecosystems.
Dr. Theo Nakamura ·
Blue Carbon11 min read
Mangrove, Marsh, Seagrass, Kelp: An Honest Blue-Carbon Comparison
Mangroves, salt marshes, seagrasses and kelp all store coastal carbon — differently. An honest comparison of stocks, rates, permanence, MRV readiness and co-benefits.
Priya Raman ·
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 ·
Atlas11 min read
The Garden Route: South Africa's Sunny Kelp Coast
From Knysna's estuary to Tsitsikamma's ancient sanctuary, the Garden Route is where warm Agulhas water meets cool kelp country. A Coastal Atlas guide.
Dr. Mara Ellison ·
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 ·
Atlas11 min read
Paracas: Kelp, Anchoveta and the Peruvian Upwelling
Where Humboldt Current upwelling meets a desert peninsula: kelp, the anchoveta fleet and the guano-bird cliffs of the Ballestas. A Coastal Atlas guide.
Dr. Lena Fischer ·
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 ·
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 ·
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 ·
Blue Carbon7 min read
What Is Blue Carbon? Mangroves, Seagrasses, Salt Marshes — and the Kelp Question
A plain-language guide to blue carbon ecosystems, why they store carbon so well, where kelp fits (and doesn't), and what the concept means for policy.
Priya Raman ·