Seaweed for more than just sushi

Most of us are familiar with the seaweed that is rolled around rice, fish and vegetables, and served in small cut pieces we dip in soy sauce. Sushi is an extremely popular food that originates from Japan, and has spread around the world as a luxurious dining option. Here the seaweed holds rice and fish together, making it easy to pick up with a pair of chopsticks. At the same time the flavor of the seaweed complements the various elements of the food, and is especially good with fish dishes.

However, the seaweed is not used only for sushi. It is also used for Japanese onigiri, which are small rice balls that are held together at the base by a piece of seaweed. These balls are often filled with, for example, salmon, pickled ume, katsuobushi, which is smoked and fermented tuna, or another type of salty or pickled filling. Onigiri are served both in restaurants and in special shops that specialize in producing onigiri as take-away.

Despite the name being very similar to nigiri, which is a type of sushi where a small rectangle of rice is formed and topped with a slice of fish, onigiri is not sushi. Therefore it should not be compared to sushi. One of the major differences is the seasoning of the rice: sushi rice is seasoned with sugar, salt and rice vinegar. For onigiri the rice is unseasoned and therefore completely neutral.

Nori seaweed

Nori is the name of the seaweed used for sushi and onigiri. It is also used in dishes such as soups or noodles, where it can add extra flavor or be used as a topping when the food is plated. In some places you can also get roasted nori, which is flavored and can therefore give a very particular nuance to the food. Typically, the seaweed is seasoned with soy sauce, sugar, mirin, sake and various spices. A product that is very similar is aonori, which also consists of seaweed. However, this type of seaweed is not intended for use in sushi, but rather as a seasoning on dishes such as okonomiyaki or yakisoba.

Kombu - Edible seaweed

Nori and aonori are not the only types of edible seaweed found in Asian cuisines. Kombu is also a frequently used ingredient in many dishes. Kombu is used as one of two ingredients to make dashi, which is a soup stock that forms the foundation of a wide range of dishes. Kombu and bonito flakes are mixed with hot water, from which they release an intense flavor.

Dried seaweed for many purposes

Dried seaweed is used for many different purposes in the culinary world, and one of them is the popular seasoning furikake. Furikake is a mixture of a number of different ingredients, which among other things include dried seaweed, dried fish, sesame seeds, the popular seasoning MSG, and sometimes small pieces of freeze-dried egg. Furikake can be sprinkled on everything from rice and vegetables to eggs and onigiri. You could say that dried seaweed is a common denominator for many Japanese dishes.

FAQ

What is seaweed?

Seaweed is also known as macroalgae, and covers several groups of larger, multicellular marine algae. Some of these can be eaten, and are especially used in cooking in Asian cuisines where they form the basis of various dishes and are used as seasonings.

Where can you buy seaweed?

Seaweed for eating can be bought at Den Kinesiske Købmand and in selected supermarkets. Typically you will come across nori, which is the seaweed used for sushi. If, on the other hand, you need more specific products like kombu or furikake, you will need to get them from a specialty supermarket.

Where can you buy seaweed for sushi?

Seaweed for sushi, called nori, can be obtained from several different places. Here at Den Kinesiske Købmand we sell, among other things, nori, and you can also find it in larger supermarkets. However, there is a difference in quality and in the quantities you can buy. The most authentic seaweed for sushi is available from a specialty retailer like Den Kinesiske Købmand.

What can seaweed be used for?

Seaweed can be used for many different things, and you may know it best from sushi. In addition, nori seaweed is used for onigiri, and you can get seaweed that provides a good base for soup or as a seasoning on various dishes. Seaweed can add a special nuance to cooking that few other ingredients can, and it is frequently used in Asian dishes.