Dive beneath the surface of everyday ingredients and discover a world of flavour often overlooked: sea vegetables. Far from being just ‘seaweed’, these marine algae offer a fascinating range of textures and tastes that have graced coastal cuisines for centuries. Forget any preconceived notions you might have; we’re talking about delicious, versatile ingredients that can add a unique dimension to your meals. Let’s explore two of the most popular and accessible stars of this underwater garden: Nori and Wakame.
Getting to Know Sea Vegetables
So, what exactly are sea vegetables? Simply put, they are various forms of edible algae that grow in the sea. They come in different colours – reds, greens, and browns – each with its own characteristics. Think of them as the leafy greens of the ocean. Different cultures, particularly in East Asia (Japan, Korea, China), have long recognized their value, incorporating them into staple dishes. They aren’t just survival food; they are celebrated for their distinct flavours, especially their savoury, umami quality, that elusive ‘fifth taste’ that makes food deeply satisfying.
Nori: The Gateway Sea Vegetable
If you’ve ever eaten sushi, you’ve almost certainly encountered Nori. These are the familiar dark green, almost black, paper-thin sheets used to wrap maki rolls or hold together onigiri rice balls. But Nori is much more than just a wrapper!
What Makes Nori Special?
Nori typically starts as red algae (species like Pyropia yezoensis and Pyropia tenera). It’s cultivated, harvested, washed, shredded, and then spread out thin on racks to dry, much like traditional papermaking. This process results in the characteristic sheets we buy.
Taste and Texture: When dry, Nori is incredibly crisp and brittle. Its flavour is subtle yet distinct – mildly oceanic, a little grassy, slightly nutty, and with a touch of natural sweetness. It carries a significant umami punch. When it gets wet, like in a sushi roll or added to soup, it softens considerably, becoming pliable and almost melting in the mouth.
Culinary Adventures with Nori:
- Sushi and Onigiri: The classic application. Its structural integrity when dry and flavour contribution make it essential. Toasting the Nori sheet briefly over a flame before using it enhances its crispness and nutty flavour.
- Snacking: Roasted Nori sheets, often seasoned with salt, sesame oil, or even wasabi, are incredibly popular snacks. They are light, crispy, and satisfy savoury cravings. You can easily make your own by lightly brushing sheets with oil and toasting them.
- Garnishes and Flavour Enhancers: Crumbled or cut into thin strips (kizami nori), it’s a fantastic topping for ramen, udon noodles, donburi (rice bowls), salads, and even scrambled eggs or avocado toast. It adds visual appeal, texture, and that distinct umami note.
- Furikake: Nori is a key ingredient in Furikake, a dry Japanese seasoning blend sprinkled over rice. It often combines crumbled nori with sesame seeds, salt, sugar, and sometimes dried fish flakes or other flavourings.
Nori is incredibly user-friendly. It requires no preparation beyond maybe a light toasting. Its mild flavour makes it a great starting point for anyone new to sea vegetables.
Did You Know? Nori is one of the most widely cultivated sea vegetables globally. Its transformation from cultivated algae to thin, dried sheets is a fascinating process combining aquaculture and techniques similar to papermaking. It’s instantly recognizable as the wrapper for sushi rolls.
Wakame: The Silky Delight of Soups and Salads
Wakame (Undaria pinnatifida) offers a different experience entirely. While Nori is crisp and sheet-like, Wakame typically comes dried and looks like dark, crumpled leaves. Once rehydrated, it transforms dramatically.
Exploring Wakame’s Charm
Wakame is a type of brown seaweed, specifically a kelp. It’s harvested from the sea, often cultivated on ropes, and then usually blanched and dried for preservation. Some varieties are also sold salted or fresh in specific regions.
Taste and Texture: When you rehydrate dried Wakame (which only takes a few minutes in warm water), it unfurls into silky, deep green fronds. Its texture is tender yet slightly chewy and slippery. The flavour is subtly sweet and briny, much milder and less intensely ‘sea-like’ than some other sea vegetables. It has a clean, refreshing taste that complements other ingredients beautifully without overpowering them.
Where Wakame Shines:
- Miso Soup: This is Wakame’s most iconic role. Small pieces are typically added to the miso broth just before serving, where they gently cook and add their characteristic texture and subtle flavour. It’s hard to imagine authentic miso soup without it!
- Seaweed Salads: Wakame is the star of many Japanese and Korean seaweed salads. Often dressed with rice vinegar, soy sauce, sesame oil, sugar, and sesame seeds (like ‘goma wakame’), its slippery texture and mild flavour make it incredibly refreshing. Sometimes other seaweeds or vegetables like cucumber are added.
- Sunomono (Vinegared Dishes): Thinly sliced cucumber and rehydrated Wakame marinated in a simple rice vinegar dressing make a classic Japanese side dish (sunomono).
- Additions to Broths and Noodles: Beyond miso, Wakame can be added to other clear broths, noodle soups (like udon or soba), or even simple stir-fries, contributing texture and a hint of the sea.
- Side Dishes (Aemono): In Japanese cuisine, Wakame can be blanched and mixed with various dressings (like sesame paste or miso) to create flavourful side dishes.
Preparing Wakame is simple: just soak the dried pieces in warm water for 5-10 minutes. They will expand significantly, so start with a small amount! Once rehydrated, drain it well, and if the pieces are large, chop them to your desired size. Be mindful that some dried Wakame includes the tougher central rib (mekabu), which might need longer soaking or removal depending on your preference.
Bringing the Ocean’s Bounty to Your Kitchen
Incorporating Nori and Wakame into your cooking doesn’t require mastering complex Japanese recipes (though that’s fun too!). Start simple:
- Sprinkle crushed Nori flakes over popcorn instead of just salt.
- Add a small amount of rehydrated, chopped Wakame to a simple chicken or vegetable broth for extra texture.
- Mix crumbled Nori into scrambled eggs or omelettes.
- Toss rehydrated Wakame with a simple vinaigrette for an easy side salad.
- Use Nori sheets as a wrap for leftover rice and veggies for a quick lunch.
- Add strips of Nori to your instant ramen bowl.
The key is experimentation. Their umami quality enhances the savoury notes in many dishes, adding depth without necessarily tasting overtly ‘fishy’ or ‘sea-like’, especially with Nori and Wakame which are relatively mild.
Finding and Storing Your Sea Vegetables
Nori sheets are widely available in the international aisle of most large supermarkets, as well as Asian grocery stores. Look for packages that are well-sealed; the sheets should be dark and uniform in colour. Dried Wakame is also commonly found in these places, often sold in plastic bags. Look for dark green, tightly packed dried pieces.
Storage is crucial for maintaining quality, especially for Nori’s crispness. Keep both Nori and dried Wakame in airtight containers in a cool, dark, and dry place – your pantry is usually ideal. Moisture is the enemy of crisp Nori, so reseal packages tightly or transfer to a sealed container immediately after opening. Some Nori packages even come with a desiccant packet; leave it in there!
Embark on a Flavour Voyage
Nori and Wakame are just two examples of the diverse and delicious world of edible sea vegetables. They offer unique textures, savoury umami depth, and a connection to the ocean’s pantry. Whether you’re wrapping sushi, simmering soup, making a refreshing salad, or simply looking for a new way to garnish your rice bowl, these versatile ingredients are worth exploring. Don’t be intimidated – start with these accessible options and let your taste buds set sail on a new culinary adventure. You might just discover your next favourite flavour profile hiding beneath the waves.
