A Seaweed Primer: How to Use Kelp, Nori, Wakame, and More

Dr. Prannie Rhatigan stood in my kitchen contemplating the emerald-green whirlpool of smoothie in my blender. Over the din of the machine, Ireland’s leading seaweed expert waxed poetic about the deliciousness of dulse as she fed the burgundy-colored dried strands, along with spinach and fruit, into the machine. Dulse was new to me, so I paid close attention as she picked out the occasional micro seashell riding sidesaddle on the leathery ribbons of seaweed.

One of the most widespread seaweeds is kelp, which can be found up and down the Pacific Coast in dense liquid forests that are as impressive as stands of redwoods, yet largely invisible to most beachgoers and boaters. Kelp and all other seaweeds can be harvested year-round, but should be gathered only in areas of low industry, low population, and good water flow to avoid contamination from other sources.

Once you’ve clipped the blades, the next step is to dry them. For me, that meant toting bags of kelp home to Seattle and awkwardly draping the blades over the balcony while my neighbor stared at me, equal parts bemused and concerned. If any moment could stamp me as a ready-made extra in asketch, this was it. After it had dried, I snapped the pieces into small shards and ran it in batches through my, creating a powder that would become a key ingredient in my kitchen for the next year.

Let’s fill in a bit on umibudo (sea grapes). Scientific genus Caulerpa - the largest cells known. In fact the whole plant is one cell. Each “grape” isn’t even a cell, it’s just a bud.

No thanks. 😐

'Igoneri' is a seaweed 'Ego grass' melted and cooled and hardened, and is eaten mainly in Niigata Prefecture.

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