Good stuff! I’d be keen to try making a seaweed salad, which I guess is the only dish that’s seaweed-based? Otherwise, I know seaweed mostly as extra topping or shell for sushi or tofu.
Check out konbu (wakame), which comes dried. It’s great for adding a ‘fishy’ flavour to soups, stocks, etc. Ive used it to flavour tofish and it works well. Or Welsh laverbread (depending on where you live) looks unappetising but its quite nice, and there’s lots of recipes using it that are very different to the ‘usual’ asian seaweed recipes.
Awesome, I was looking for these kinds of tips. Thanks a lot!
Be aware that some seaweed marketed as having B12 has pseudo-B12 that depletes B12 levels!
I remember a thing a while time ago where doctors implanted some kinda kelp into your skin during a surgery and adjusted the light level to produce oxygen on the spot and remove the need for circulation. Wonder if it’s possible to do something similar to provide food for the body.
