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Jamie Oliver swears by it, it is a staple in Japanese households, and soon it will taking its rightful place in your pantry: Sea Algae is conquering the kitchens of the world. 

Whether creating food to be served in a cafeteria or a gourmet restaurant, there is no chef too big or small to use the versatile sea algae. These sea-greens are said to have an anti-inflammatory effect on the human body, they contain more vitamin C than oranges, and are rich sources of iodine, calcium, and protein.

The diversity of algae is reflected in the varied dishes in which it’s used. Take for example, the classic, mild and delicate Nori algae which is essential in producing an umami taste in sushi. Wakame, on the other hand adds a unique crunchy texture to soups and salads.  

Gourmet foodies reach for an epicurean algae salad with oysters and caviar and sweet-toothed dessert seekers will find their cravings met with fine algae pudding with rhubarb. Sea-greens have even found a place in the every-day Spaghetti Bolognese and onto the snacking staples of popcorn and crisps.
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