What You Need to Know
Seaweed extracts contain high levels of glutamates, which are naturally occurring amino acids responsible for umami taste. Fermentation involves microorganisms that break down complex compounds, making nutrients more accessible to the body. Agar and carrageenan, derived from seaweed, can form gels and stable emulsions, allowing for innovative texture manipulation and improved texture and stability in plant-based cuisine.
Steps
- 1.
Dashi (Japan) (Edo period Japan): Umami extraction through controlled simmering of kombu
- 2.
Miyeok-guk (Korea) (Joseon Dynasty): Rehydration and gelatinization of wakame for postpartum nutrition
- 3.
Hijiki no Nimono (Japan) (Kyushu region): Caramelization of seaweed sugars through slow braising
The Science
Primary Reaction
Gelification, Emulsification, Fermentation