51 articles
A cook's tour of Atlantic Europe's seaweed traditions — laverbread, dulse snacks, carrageen puddings, Brittany's tables — with home-cookable versions of each.
Sofia Andersson ·
What carrageen moss is, how it sets milk and cream into silky Irish puddings, and a foolproof recipe — plus clearing up the carrageenan confusion.
Sofia Andersson ·
Five weeknight dulse recipes beyond the famous pan-fry — tomato-dulse pasta, fried rice, potato cakes, white beans and scones, with soaking and dosing notes.
Sofia Andersson ·
A practical guide to lacto-fermenting seaweed at home — salt ratios, a kelp kimchi recipe, troubleshooting, and why fermentation deepens umami.
Sofia Andersson ·
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 ·
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 ·
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 ·
A working guide to kombu-cured fish: cure times by species and thickness, flavour variations, cooked kobujime dishes, troubleshooting and food-safety basics.
Sofia Andersson ·
Adapt kobujime — the Japanese kombu-curing technique — to vegetables: which vegetables work, timings by density, and how kelp firms and seasons produce.
Sofia Andersson ·
Six Korean seaweed side dishes built from a single bag of dried wakame — master dressing ratios, proper soaking, and banchan that keep for days.
Sofia Andersson ·
How to make miyeokguk, the Korean seaweed soup eaten to honour mothers and birthdays — with the culture, technique and common mistakes explained.
Sofia Andersson ·
How to make onigiri: the right rice, salting by hand, classic fillings, nori-wrapping techniques and how to pack them so the seaweed stays crisp.
Sofia Andersson ·
A kombu-and-shiitake 'fish sauce' for plant-based cooking: the layered recipe, the fermentation option, what to use it in, and how it keeps.
Sofia Andersson ·
How to make seaweed gomasio — toasted sesame ground with kombu and nori — with the classic ratio, toasting technique, variations and everyday uses.
Sofia Andersson ·
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 ·
Dulse soda bread, laminated nori crackers and kelp brownies — plus the dough chemistry that makes seaweed a surprisingly natural baker's ingredient.
Sofia Andersson ·
How to make seaweed mayonnaise without breaking the emulsion: dulse vs kelp, how much seaweed one egg yolk can carry, and where the jar earns its keep.
Sofia Andersson ·
Build a deeply savoury seaweed ramen from scratch — kombu-forward broths, kombu tare, topping strategy, and which seaweeds earn a place in the bowl.
Sofia Andersson ·
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 ·
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 ·
Sunomono is a ten-minute wakame and cucumber salad — and a masterclass in the vinegar dressings of Japanese cooking. Ratios, technique, variations.
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 ·
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 sunomono with salted cucumber: the classic Japanese seaweed salad, with ratios, a ten-minute method, slice-by-slice technique tips and variations.
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 ·
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 ·
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 ·
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 ·
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 ·
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 ·
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 ·
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 ·
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 ·
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 ·
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 ·
Make wakame seaweed salad the proper way: rehydrate, blanch to jade green, dress with sesame and rice vinegar. Recipe, technique and sourcing.
Sofia Andersson ·
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 ·
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 ·
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 ·
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 ·
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 ·
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 ·
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 ·
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 ·
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 ·
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 ·
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 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 ·
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 ·
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 ·