7 curious uses of nori seaweed in the kitchen that you did not know

the nori seaweed they are those dark green leaves that we use to make sushi. Being so popular now We can find them in almost any supermarket.at a good price.

So, whether you feel like cooking new things or if you have sheets left over from having made sushi, you will surely be interested in knowing what else can be done with this seaweed and how to take advantage of it.

What is nori seaweed

nori seaweed They are very tiny and are cultivated in Japan, Korea and other temperate water regions, in special networks. When they form a good layer (it takes a little, about 45 days) they are collected, dried and processed with that “folio” shape and size that we are used to seeing.

What does nori seaweed taste like?

The main characteristic of nori seaweed, apart from its shape, elasticity, etc., is its taste. Their intensity depends on how we consume them

In raw. If we take them out of the package and when we consume them raw when making sushi They have a mild, fish-like flavor.Toasts. If we toast them over the fire or in a pan (without oil) until they are crispy, its aroma intensifies a lot. But not only that, they can also enhance other flavors in our dishes. In fact, furikake, a very popular condiment in Japan, usually uses roasted and powdered nori seaweed.

Uses of nori seaweed in the kitchen

In Japan, China, Korea and other East Asian countries it is quite common to put toasted and chopped nori seaweed chopped or made into thin strips on top of soups when serving them, for an extra touch of flavor. Besides:

1. Achieves fish flavor in rice dishes, sauces, stews, etc.

In small quantities they will enhance the flavor of the other ingredients, and if we add more quantity we will give a “fishy” flavor. This is a basic characteristic of vegan “sea substitutes”: with algae we can achieve flavors of fish and shellfish without effort.

If you have a leftover leaf or two (for example, if you live near the coast), what you can do is toast them on the fire or in a pan until they are crisp, crush them by hand (or finer still with a coffee grinder) and store them in a tightly closed spice jar. In this way you can use them as a condiment.

2. Vegan cod croquettes

For example, try making some croquettes with sautéed tofu with a handful of toasted and ground nori seaweed. They will look like cod croquettes to you.

Prepare dashi or japanese stock base

The most common are made with shiitake and/or kombu, but you can put a piece of nori seaweed for more flavor.

3. Prepare Gohandesuyo! home

There is a condiment prepared very popular in Japan called Gohandesuyo! (literally “the food is ready”) and that it is a paste of nori seaweed with soy sauce and sugar, and that is usually used to serve white rice. you can make it homemade if you have a lot of seaweed to spare, since you have to toast them, grind them, mix with soy sauce and a pinch of sugar and it has to be like a paste.

4. A snack very simple korean: the gym-gui

In Korean cuisine we also find very good ideas with nori seaweed, which is called “gim” there. For example, they prepare a snack called Gim-gui. All you have to do is brush the seaweed with olive oil mixed with sesame oil and toast them in the pan until they change color and look crisp. Then you just have to cut them into four parts to make them bite size and that’s it. It serves as a snack and as an accompaniment.

​In the United States, crab cakes are very popular. crab cakes (but vegan version) which only consists of making small medallions or hamburgers with tofu and other ingredients, and adding toasted and broken nori seaweed to give them that sea flavor.

Try doing it with your homemade vegetable burgers and you will see how the flavor changes.

6. Make homemade nori salt

A very curious use that we can give to seaweed is to make nori salt. Use this salt when serving vegetable chips. for example, to season them instead of adding regular salt.

As with other seasonings, we start by toasting the seaweed and breaking it up with our hands. Then we put them in a coffee grinder along with maldon or other coarse grained salt and we press a few times to grind it all together but that it is not made of dust, that it has a tad of texture.

7. Prepare delicious salads with nori

Although they do not have the best shape and texture, They are also used to make fresh salads. My advice is to cut them into thin strips with scissors and place them on top before serving (after dressing), so they don’t get soft or fall apart.

How to preserve nori seaweed

It is important to keep the nori seaweed well so that it maintains its properties and quality. sheets of nori seaweed should be kept in tightly closed bags because they tend to absorb ambient humidity, and this causes them to become soft and end up going bad.