Out-of-the-Sea-Seaweed

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Out of the Sea Seaweed

-Sadichchha Dhakhwa

There is much yet to be discovered about the oceans. A vast field of unknown yet lurks in the seas and things out of the sea are looked upon with wonder. In the culinary world, seafood is considered rather exotic, seaweed being one of many to gain popularity. This food item has been a part of the diet in Japan, Korea and China since prehistoric times. This sea vegetation can be added into soups or in salads to get the zest of a new flavor.
Like any other land vegetables, there are different types of seaweed with different flavors and textures. Some of the well-known variety includes Alaria, Arame, Dulce, Hijiki, Kombu and Wakame. Alaria is harvested in the Atlantic and is a distinct cousin of the wakame. It has a briny and rather chewy-rubbery flavor. Arame is found in the coast of Japan. It has a soft texture and has a bland flavor. Dulce, found in the Atlantic coast of Maine, is known for its broad reddish-brown fronds and its strong smoky flavor. Hijiki, found in Japan is dark in color and small-leafed, resembling dried tobacco. It has a tender crisp flavor and a mild-sweet texture. Kombu is kelp, known for its broad-leafed variety that grows in the northernmost region of Japan’s Artic Sea. It is often used in stocks or ground as a flavor enhancer. Wakame, harvested in Japan, has a mild flavor and a texture similar to cooked spinach.
This vegetation found in the sea is rich in nutritional benefits. In a nutshell, seaweed is a good source of minerals such as calcium, magnesium and potassium. Alaria and wakame are rich in sodium and magnesium while dulce and alaria are high in iron and vitamin B12. In addition to this, there is no doubt that seaweed is high in iodine content. This nutrient is important for a healthy thyroid and neurological function. However, too much can cause a problem and hence it is best to avoid having too much of it every day.
Seaweed is known to have health benefits. Seaweed contains algal carotenoids and polyphenols, which are strong antioxidants, which help the fight against oxygen free radicals that damage cells causing diseases and aging. Iodine from seaweed helps with the proper functioning of the thyroid gland. Seaweed also improves the elasticity of the skin and detoxifies, tones, and cleanses the skin. On the effects it has on hair, seaweed has a moisturizing effect making is shinier and softer.
Seaweed can primarily be found in Japanese or Korean Restaurants. It is a primary ingredient in Japanese dishes such as the ever-favorite Sushi. Krishna K. Basnet, Executive Chef at Yak & Yeti, explains, “Because Nepal is a landlocked country, seaweed has not gained much popularity here. Not many people are familiar with it.” Because seaweed has not set a trend in the country, it is an ingredient that has yet to make an imprint.
Preparing seaweed is not strenuous. Seaweed can be used in salads and soups with a soak in cool water; others need to be boiled for few minutes. To have a taste of this nutritious dish, visit a few Japanese restaurants; Koto Restaurant, Thamel, Royal Hana Garden, Lazimpat, Bawarchi, Babarmhal Revisited, Koketsu, Panipokhari, and Mako’s, Dwarika, to name a few.