Types of Japanese seaweed

September is coming to an end at the luxury hotel in Alicante Asia Gardens Hotel & Thai Spa. We can´t imagine a better plan to say goodbye to this month than travelling through Japanese cuisine. In particular, we are finding out more about the types of seaweed most popular in Japan.

Seaweed is one of the main ingredients of Japanese gastronomy. The most common ones are:

Wakame. It is probably the most popular seaweed and the most commonly comsumed type. Green and sweet, its peculiar texture reminds people of rubber. It is the main ingredient of miso soup, but it can also be an addition to rice or served as a main dish, when seasoned with spices and sesame oil, as the popular goma wakame.

Nori. It is easily recognizable for being used to roll makis. Nori is the Japanese name for edible species of the red algae genus Pyropia. Although it is commonly used as a wrap for sushi, it is also used as a spice powder in dishes such as yakisoba. It is a perfect ingredient for salads or tofu, vegetables, eggs or meat dishes too.

Kombu. It is one of the main components of dashi brot, an essential ingredient in miso soup. Due to its properties, it is used to add flavour to many dishes such as soups, different sauces and other traditional Japanese recipes.

Agar agar. Also known as Kanten, is a gelifying agent extracted from seaweed. It is used to prepare desserts such as crème caramel, custard and cakes. Thanks to its neutral flavour, it can be adapted to any product. It is usally sold in blocks.

Hijiki. This black and brownish seaweed is known for it characteristic sea flavour. It is used to highlight the falvour of some dishes such as sashimi. Its texture offers versatility so it can be eaten undercooked, or added to salad or many types vegetables.

If you visit the 5 stars resort Asia Gardens Hotel & Thai Spa, you can´t miss Koh Samui, the Asian restaurant par excellence in our Asian spot in the Mediterranean. Are you joining us?