Add a variety of flavors to your menu with various types of seaweed. Full of umami flavor and full of benefits that are very good for the body!
Who is looking for seaweed to make a menu? Which seaweed is suitable for which menu? Let's go see.
It's so delicious and irresistible. You won't get fat if you eat it. You can use it in any menu and it will be delicious. You can also make it for sale to add more appealing menus.
There are 4 main types of seaweed commonly used for cooking:
1. Kombu seaweed is dark in color, thick in sheets, and often has white salt stains on it. It is popularly used to make stock to give it an umami flavor. Rinse off the salt stains before using.
Recommended menu: Oden soup, Ramen soup, Shabu Shabu soup or Kombu seaweed salad
2. Wakame seaweed is mostly dried, both cut into pieces and long strips. Before using, soak in room temperature water for 10 minutes before eating. It can be eaten right away.
Menu: Miso soup, wakame seaweed salad, hot pot or garnish
3. Sushi seaweed or yakinori is a type of grilled seaweed that comes in many grades, depending on the quality of the seaweed and the weight of each sheet. It is commonly used to wrap sushi rice or to sprinkle on food.
Menu: Sushi, Onigiri, Ramen
4. Aonori seaweed is a bright green seaweed that comes in both flake and powder forms. It is popularly used as a topping for food to make it look more appetizing.
Menu: Takoyaki, Japanese pizza, Yakisoba
