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Seaweed provides countless opportunities when preparing seafood, and can give soups and sauces a new dimension. By adding seaweed like sugar kelp in the recipe, the dish becomes truly nutritious.
You are only limited by your own imagination about how you can use seaweed and sugar kelp in food. The seaweed have a distinct taste and are a little salty, so it is important to try and taste so that we find the right balance against other ingredients. Pan-fried seaweed mixed with cooked fish in various dishes can be very exciting.
Dried sugar kelp can also be used in bread. Seaweed flour is primarily used instead of salt when baking bread. Seaweed flour is incredibly nutritious, the sugar kelp does not give much taste, but gives the bread a lot of additional nutritions.
Sugar kelp powder can be used as flavoring in all seafood dishes; soups, stews or in the flour we use for breaded fish fillets. Seaweed are rich in a variety of nutrients, so there is no doubt that it is a nutritious food ingredient. The iodine content is particularly high. In addition, seaweed contain some special flavors called umami. These flavors are flavor enhancing and characteristic of sea vegetables.
Umami is the fifth basic taste humans are able to register with taste buds on the tongue, alongside sour, sweet, salty and bitter. The Japanese professor Kikunae Ikeda discovered umami in his Tokyo laboratory in 1908. Umami means «good taste» in Japanese, and the flavor is found naturally in meat, cheese, algae and other high protein foods.