ALL ABOUT EDIBLE ALGAE

Edible algae, also known as seaweed or macroalgae, are aquatic plants that are consumed as food by humans and animals. They have been a staple in many cultures for centuries, particularly in East Asian cuisines like Japanese, Chinese, and Korean. Here is all about edible algae.

What are algae?

Algae are a diverse group of photosynthetic organisms that are found in all types of aquatic environments, as well as in moist soil and on rocks. They are not a single taxonomic group, but rather a polyphyletic grouping, meaning that they do not share a common ancestor.

Algae can be either unicellular or multicellular, and they range in size from microscopic single-celled organisms to giant kelps that can grow up to 200 feet long. They have a variety of shapes and colours, and their photosynthetic pigments can be green, blue-green, red, brown, or yellow.

Types of Algae

Green algae

This is the most common type of algae, and it includes single-celled organisms such as chlorella and multicellular organisms such as seaweed.

Blue-green algae

These algae are also known as cyanobacteria, some of the oldest organisms on Earth. They can produce toxins that can be harmful to humans and animals.

Red algae

These algae are found in marine environments, and they can grow to be very large. They are often used in food and cosmetics.

Brown algae

These algae are also found in marine environments, and they are the most significant type of algae. They are important for the food chain and for stabilizing the coastline.

Dinoflagellates

These algae are single-celled organisms that can move around. They can produce toxins that can cause harmful algal blooms.

Common types of edible Algae

Edible algae are not only nutritious but also sustainable, as they can be cultivated in marine environments without the need for freshwater, fertilizers, or pesticides. They come in various colours, flavours, and textures, making them versatile ingredients in cooking.

Nori/ Gim

Nori is perhaps the most well-known edible algae, often used to wrap sushi rolls, it is also popularly used to make gimbap/Kimbab in Korea. It has a salty, briny flavour and a crispy texture. Nori is a good source of vitamins A and C, as well as fibre.

Wakame

This is a type of brown seaweed that is commonly used in Japanese cuisine. It has a mild flavour and a chewy texture. Wakame is a good source of vitamins A, C, and K, as well as iodine. Wakame is often used in salads and miso soup. It has a tender texture and a subtly sweet flavour.

Kombu

Kombu is often used as a base for making dashi, a Japanese broth used in many dishes It has a strong, umami flavor and a slippery texture. Kombu is a good source of minerals, including potassium, calcium, and magnesium.

Dulse

This is a type of red seaweed that is commonly used in Irish cuisine. It has a salty, sweet flavour and a chewy texture. Dulse is a good source of vitamins A and C, as well as iron.

Hijiki

This is a type of brown seaweed that is commonly used in Korean cuisine. It has a strong, earthy flavour and a chewy texture. Hijiki is a good source of vitamins A and C, as well as iron.

Arame

This is a type of brown seaweed that is commonly used in Chinese cuisine. It has a mild, slightly sweet flavour and a chewy texture. Arame is a good source of vitamins A and C, as well as iodine.

Laver

This is a type of red seaweed that is commonly used in British cuisine. It has a salty, briny flavour and a crispy texture. Laver is a good source of vitamins A and C, as well as iodine.

Spirulina

Spirulina is a type of blue-green algae that is commonly sold as a dietary supplement. It has a strong, grassy flavour and a slightly slimy texture. Spirulina is a good source of protein, vitamins, and minerals.

Chlorella

This is another type of blue-green algae that is commonly sold as a dietary supplement. It has a mild, slightly sweet flavour and a slightly slimy texture. Chlorella is a good source of protein, vitamins, and minerals.

Benefits of Consuming Edible Algae

Nutrient-rich

They are packed with vitamins and minerals like iodine, iron, and calcium, which are essential for a healthy body.

Increased energy

contain high amounts of protein and can boost your energy levels, making them a great addition to your daily diet.

Sustainable

They require less water and land to grow than traditional crops and have a lower carbon footprint.

Reduces inflammation

They contain antioxidants and anti-inflammatory properties that can help reduce inflammation and promote overall health.

How to Cook with Edible Algae

Soup it up

Add wakame or nori to your favourite miso soup recipe for an extra punch of flavour and nutrition.

Use it as a wrap

Seaweed can be used as a wrap in a variety of ways. Here are a few ideas:

Sushi wraps: This is the most common way to use seaweed as a wrap. Simply spread sushi rice on a sheet of nori, add your favourite fillings, and roll it up.
Vegetable wraps: Nori can also be used to make wraps with vegetables. Simply spread your favourite vegetables on a sheet of nori, drizzle with a dressing, and roll it up.
Tofu wraps: Tofu is another good filling for seaweed wraps. Simply mash or crumble tofu, add your favourite seasonings, and spread it on a sheet of nori.
Hummus wraps: Hummus is a healthy and flavorful filling for seaweed wraps. Simply spread hummus on a sheet of nori, add your favourite vegetables, and roll it up.
Chicken or fish wraps: Seaweed wraps can also be used to make wraps with chicken or fish. Simply cook your chicken or fish, shred or flake it, and spread it on a sheet of nori.
Dessert wraps: Seaweed can also be used to make dessert wraps. Simply spread your favourite fruit or nut butter on a sheet of nori, add your favourite toppings, and roll it up.