Did you ever eat fresh seaweed salad at a Japanese restaurant? Well, this delicious vegetable is the same slimy, slippery sea greens that cling to the legs when wading in the seashore. However, it looks quite different once served in a dish. So please don’t stop eating it now; it offers a plethora of bio-available minerals and vitamins. Sea algae is richer in nutrients than any vegetable we know.
Seaweed is packed with immune-boosting proteins, vitamins, minerals, and fibers, which lower cholesterol and hypertension and prevent cancer (breast). Kelp consumption is related to low incidents of hormone-dependent cancers and diseases. Researches at the University of California, Berkeley, suggest that due to Japanese high consumption of brown kelp, breast cancer risk is low among Japanese women.
Seaweed comes in a wide variety and in different forms: fresh, dried, powdered, and in flakes. While there are over a hundred species of edible seaweed around the world, the most popular ones are nori, arame, dulse, alaria, hijiki, and kelp (wakame and kombu). You may have noticed some of the Japanese names. This is because they are much appreciated in Japanese cuisine. The origin, quality, and purity of seaweed are very important. A selling company should ensure that the sea vegetable should be free of contaminants like pesticides, herbicides, and heavy metals. Let us explore the above-mentioned seaweeds.
I am starting with nori, because many of us are familiar with this type, which is a sushi ingredient. The sweet flavorsome thin transparent black sheets coating sushi rolls or mixed with rice balls enhance the taste of other ingredients. Nori has the highest protein among seaweeds and double the protein of meat. Its vitamin A content tops carrots’. Nori strips taste good when lightly brushed with sesame oil or soy sauce and sprinkled or blended with grains, salads, soups, breads, crisps, and vegetables. They also make a nice snack. In its original form, nori mixes well with salads, stews, vegetables, and soups.
Arame is the black spaghetti-like seaweed growing around rocks below the coasts of Japan. Iron, iodine, potassium, and vitamins A and B are elevated in arame. Low in sodium, it is suitable for hypertension sufferers. Arame should be boiled for ten minutes and then added to stir-fries, stews, and vegetables. They taste good with rice and salads.
Dulse (purple-red branches) grows in the North Atlantic and Northwest Pacific. The Irish enjoy this salty chewy snack. It is rich in vitamin B6 and B12 and iron. Soak dulse, shred it, and add it to sandwiches and salads. It is also good when roasted dry and crushed over salads or other dishes.
Alaria’s brown yellow branches are found along the coastal waters of North America. They are rich in vitamin B and provide the daily need for calcium. The delicate smooth flavor mixes well with soups, seafood, and stews, but it requires thorough cooking. Alaria makes a nice chewy snack.
Hijiki, black and more like noodles, is a native of Japan, China, and Korea. The highest of seaweeds in calcium (ten times more than milk) is also abundant in vitamin A and carotenoids. The Japanese attribute shiny, silky hair and good health to these algae. Hijiki enhances the flavor of soybeans, vegetables, soups, stews, and casseroles.
Kelp includes wakame and kombu. Due to their rich sources of selenium, iodine, and vitamins A, C, D, E and K, these sea vegetables are known to improve digestion, relieve arthritis, reduce breast cancer risk, and boost immunity. The white residue on kelp surface enhances the flavor of fish, meat, soups, and beans. Kelp also acts as a tenderizer to beans and improves their digestibility. Roast kelp in a small amount of sesame oil at 300 degrees for a few minutes to make a potato-chip-like snack.
Seaweed is a ‘magic pill’ full of nutrients, which gives overall good health and bolsters immunity. In order to enjoy the health-promoting benefits of seaweed and prevent a variety of diseases, make seaweed part of your diet. Remember, your health is your wealth.
A Quick Seaweed Soup:
Stir-fry one vertically sliced onion and two crushed garlic cloves in a spoon of olive oil until transparent. Add a couple of slices of ginger and 500 ml of water to the stir-fry. Bring to boil. Add half a cup of pre-soaked (20 minutes) kombu or wakame and 3 shredded fresh shiitake mushrooms. Leave to simmer for twenty minutes. Add one spoon of tamari sauce. As you remove from fire to serve, stir in a small teaspoon of fermented miso to flavor (no need for salt). Squeeze half a lime and then serve hot. Drizzle a few drops of sesame oil for extra flavor. Bonne appétit.
(Mariam Alireza is a holistic science specialist. Send comments to [email protected]. Log on to arabnews.com for previous articles.)
