Seaweed is an important part of the Japanese diet, from sushi making to simple stocks and salads. Here is a list of the seaweeds that I regularly use for cooking and that you can find in my recipes.

Irish seaweed kelp nori dulse dillisk wakame Fiona Uyema Fused
Kombu (kelp) seaweed
It’s filled with umami (the fifth taste) and one of the main ingredients used to make Japanese cooking stock (dashi). It’s also used for salads and stews. Kelp seaweed can be found along the coast of Ireland.
Nori seaweed
Nori is best known outside of Japan for wrapping sushi rolls and onigiri (Japanese rice balls). Nori can be bought as roasted seaweed sheets or milled (aonori). This type of seaweed is relatively easy to find in most supermarkets. Once opened, nori sheets need to be stored in an airtight container or they will lose their crispy texture. Ao-nori (milled nori) is often sprinkled over dishes such as okonomiyaki and yakisoba just before serving.
Wakame seaweed
Wakame can be bought as small dried pieces. It is added to miso soup and salads. Be careful how much dried wakame you add to a dish as these tiny pieces of seaweed expand once they are in water.
Dillisk/Dulse seaweed
This is a reddish-brown seaweed that you can easily find along the coast of Ireland. It is packed with vitamins and minerals. It can be used in cooking and baking.

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