23 articles
Arame is mild, sweet and cooks in minutes. Learn to sauté it with roots, simmer it with tofu and fold it into rice — plus soaking and seasoning rules.
Sofia Andersson ·
Bladderwrack is the Atlantic's most familiar rockweed — and a genuine cooking ingredient. Flavour, blanching, drying, broths, and the iodine conversation.
Sofia Andersson ·
Bull kelp pickles turn the hollow stipes and bulbs of Nereocystis into crunchy, garlicky rings. Full recipe, brine ratios, troubleshooting and sourcing advice.
Sofia Andersson ·
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 ·
Hijiki no nimono done properly — the classic soy braise, a crumbled tofu version and a modern grain bowl. Includes honest arsenic context and the arame swap.
Sofia Andersson ·
Kelp noodles turn bouncy and craveable in a stir-fry when you soften, dry and sauce them correctly. The method, the sauce ratios and the mistakes to skip.
Sofia Andersson ·
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 ·
Two fridge staples do the heavy lifting in a seaweed kitchen: kombu dashi dressings and shio koji marinades. Ratios, recipes, variations and fridge life.
Sofia Andersson ·
Tsukudani turns the kombu left in your dashi pot into a glossy, sweet-savoury relish for rice. Recipes, ratios, storage and why nothing leaves the kitchen.
Sofia Andersson ·
Cut wakame is the default for miso soup, but kombu, nori, sea lettuce and other seaweeds all have roles. Ratios, timing rules and what to skip.
Sofia Andersson ·
Himanthalia elongata — sea spaghetti — is the Atlantic seaweed that behaves like noodles. How to prep it, plus five recipes from aglio e olio to frittata.
Sofia Andersson ·
Seaweed belongs in the bread oven: it seasons dough from within. Recipes and ratios for kelp focaccia, nori crackers, dulse rolls and soda bread.
Sofia Andersson ·
Nori eggs, miso soup, seaweed butter toast and more — seven practical, delicious ways to put seaweed on your breakfast table every week.
Sofia Andersson ·
A rice bowl is seaweed's natural home. Five tested seaweed rice bowl builds — from 10-minute weeknight to slow Sunday — with prep, sauces and swaps.
Sofia Andersson ·
Seaweed salt is the lowest-friction way to cook with kelp, dulse and nori. Learn blending ratios, three starter recipes, grind tips and iodine guidance.
Sofia Andersson ·
Turn dried kelp, dulse or nori into jars of seaweed salt. Oven-drying temperatures, milling tips, tested ratios, three blends and storage rules.
Sofia Andersson ·
Takikomi gohan is Japan's seasoned rice — dashi-soaked grains cooked with vegetables, mushrooms and seaweed. Recipes, seasonal variations and rice cooker tips.
Sofia Andersson ·
Wakame, kombu and nori do three different jobs in the kitchen. Flavour, texture, buying forms, substitutions and storage, side by side.
Sofia Andersson ·
Furikake turns plain rice into a meal in one shake. Make your own seaweed furikake from nori, kombu or wakame — with recipes, ratios and storage tips.
Sofia Andersson ·
Nori isn't just for sushi. Ten everyday uses for toasted nori sheets — from onigiri and furikake to butter, broth and cracking snack sheets.
Sofia Andersson ·
Kelp stipes make one of the ocean's great pickles — snappy, briny, endlessly useful. A complete guide to pickling kelp stems, from quick fridge method to fermented.
Sofia Andersson ·
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 ·
Ferment kelp and other seaweed into bright, tangy kimchi and sauerkraut-style preserves with these proven recipes, safety ratios and microbe science.
Sofia Andersson ·