Description
Seaweed-based cuisine innovations utilize umami-rich seaweed extracts, fermentation, and unique texture manipulation to create plant-based dishes.
Technical
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.
Science
Primary Reaction
Gelification, Emulsification, Fermentation
Sensory Profile
Aroma ()
UmamiSavoryOceanicBrinyEarthyMineral-like
Wine Analogy
Like aged Riesling with petrol notes meeting ocean spray
Coffee Analogy