How to cook seaweeds 

There are different ways to eat the algae according to prepare. Ideally, we use the method that we use, we prepare them properly to make the most of their properties. Then we will look at the most common ways to prepare algae: 

  • Rehydration: put the amount of algae that you will consume in a glass of plain water or in a warm temperature between 5-20 minutes (time varies depending on the alga, follow the instructions indicated on the packaging of purchase), drain it well and we can add it to salads, pasta, vegetables. This method is valid for consumption of any type of algae, considering that when we started its consumption a further time of rehydration improve alga digestion.

Algas rehidratadas para ensalada fotografía de Kevin Krejci

Rehydrate seaweeds Photo by Kevin Krejci - Creative Commons

  • Cooked lightly: Most algae can also cook slightly adding them at the end of cooking a vegetable stew, a cereal with vegetables, etc. In this case, the alga Agar will be the only that can not be cook in that way.

  • Broth: the water in which we had to soak the seaweed can be exploited and incorporated as broth in a stew, cereal or soup that we are cooking so we make the most of its components and flavor. Keep in mind that in the Hijiki seaweed rehydration water cannot being utilized.

  • Infusions: currently they are marketed certain infusions or tisanes that already incorporate dried seaweed, attend to the instructions of each brand for their preparation. As example well knowned, alga Fucus infusion used for its slimming properties.

  • Toast: slightly toast is recommended for Nori alga and then shredding to add to soups, salads, pasta or cereal.

  • Fried: Kombu seaweed can be served fried.

  • Saute in oil: for use it as a condiment, for example with Dulse seaweed.

They can also be incorporated into croquettes, patties, veggie burgers ... according to the chef's imagination !

Sopa de algas fotografía de avlxyz

Seaweeds soup Photo by avlxyz - Creative Commons

Tips to incorporate seaweeds in our daily diet

If you've never tried the algae may initially taste surprise you or you look it too intense, but we recommend you to start with the algae Agar-Agar (set in typical Chinese salads) and algae Arame rehydrated in a salad with carrot, corn, cucumber, etc.. If you liked the taste then you can jump into and include it in a bowl of cereals or legumes (for example, a brown rice with vegetables and seaweed can be a very rich and full plate). 

This is going gradually incorporating into our diet because our body's enzyme system also has to adapt to this new food and learn to digest properly. 

The recommended daily dose of dry seaweed is between 5 to 15 grams. 

The kelp should be taken in small amounts during pregnancy.

Article written by Shauri.