Unless gathered absolutely fresh, seaweed tends to be sold dried. It is available fresh from May to June. Carrageen, or Irish moss, is used as a vegetarian gelling agent in some processed foods.

From its diverse flavours to its plethora of health benefits, seaweed is a versatile ingredient that deserves a prominent place in your cooking arsenal. Seaweed comes packed with vitamins ...

Fermented seaweed? Those who have tried it think it is much tastier than it sounds, and researchers at Lund University in ...

Julia Child reporting fellow Gabriela Glueck heads to Humboldt to speak with a community of seaweed evangelists. Brant Cox plays soothsayer and predicts what's on trend for restaurants in 2025.

Add the cockles and cook for a few minutes until heated through ... Cut nice long slices of the seaweed bread, toast on a ridged griddle pan and drizzle with olive oil. Top the warm toast with ...

Korean cuisine is having a sustained moment. From the monthly bookings lottery at six-seater Chae in Melbourne to the ...

Kimbap is seaweed and rice rolled around vegetables ... Soak for about 30 minutes, then steam in the rice cooker (or cook in a pan on the stovetop). When the rice is cooked, stir it with a rice ...

Kreischer and Schuttelaar educate their readers on the many benefits of eating seaweed, and offer dozens of recipes to make eating seaweed enjoyable. The following excerpt is their recipe for ...

Refrigerate for about two hours. Pour cooking oil to the depth of about 2.5cm (1in) in a wide skillet and heat to 170°C (340°F). Shape the mixture into 2cm (⅞in) balls and fry them until the ...

"They are holding up a horizontal line," explains Mr Gregarsen, the managing director of Ocean Rainforest, a seaweed producer. "At every metre another line hangs down, and that's where the seaweed ...

Once the water boils, reduce the heat to low and let the seaweed simmer for about 10-15 minutes until it is tender. While the ...