Issue link: https://maltatoday.uberflip.com/i/424604
maltatoday, SUNDAY, 22 MAY 2011 43 Seaweed For several centuries, there has been the traditional use of seaweeds as food in China, Japan and Korea. As people from these coun- tries migrated around the world, the custom moved with them. In recent years there has been a strong movement in France to introduce seaweed into European cuisine, with some success, though it is still regarded as an exotic compo- nent of the menu. Regions like California and Hawaii, where the Japanese communities are larger, have de- veloped a wider use for seaweeds as the taste for it spread to surrounding communities and saw it being included on restaurant menus and available on supermarket shelves. Seaweed grows naturally in salt water or brackish water and comes green, brown or red varieties. They are commonly divided into two major groups; wracks (brown) and kelps (green, such as sea lettuce). Nori, kom- bu and wakame are the most popular edible seaweeds. Sea vegetables have remarkable nutritious properties. Seaweed is rich in protein, which is more easily absorbed by the body than meat protein. It is a rich source of calcium, magnesium and iron. Seaweed has been accredited with promot- ing weight loss by stimulating thyroid activ- ity, boosting the immune system, decreasing blood sugar and cholesterol, increasing gas- tro-intestinal tract function and for decreas- ing the symptoms of arthritic joint pain. Kombu Kombu is now recognised by chefs as the best vegetable source of umami, the fifth flavour that is neither sweet, salty, bitter nor sour, but enhances the natural taste of all the ingredients. In Japan, fish dishes and soups are pre- pared with kombu, though it can also be used with vegetables and rice. Powdered kombu can be used in sauces and soups in the same way curry powder is used. Some varieties of kombu are used to make an infusion similar to tea. Adding kombu to beans whilst cooking softens them and im- proves digestibility. Wakame Wakame seaweed – also a kelp – is widely used in making soup. It has a pleasant, mild f lavour and a soft and tender texture. It can be served with boiled rice, coated in sugar or put into tins, or can simply be soaked and used for salads. Nori Flat sheets of sushi nori are used for rolling sushi and making rice balls. It is available in a fine-cut, toasted variety that is ready to use and is a tasty garnish for soups, salads, stir- fries and noodles. Green nori sprinkle has a herb-like flavour and works well on pizza, pasta, soups and salads as well as in batter and dough. Nori sheets are largely available in Malta in the oriental sections of good supermarkets. A wider variety of seaweed is available from Good Earth health food store. Varieties in- clude nori sheets, Green Nori Sprinkle, kom- bu, arame, sea salad and agar agar. RECIPE OF THE WEEK maltatoday, SUNDAY, 30 NOVEMBER 2014 FINE FOOD OF THE WEEK Protein from under the sea FOOD Salmon and avocado nori rolls Ingredients 300g sliced smoked salmon • 100g cream cheese, softened • ¼ cup pure cream • 1 tablespoon chopped pickled ginger (see note) • 3 nori sheets • 1 small avocado, peeled, stone removed, thinly • sliced Method Place one-third of the salmon, all the cream 1. cheese, cream and ginger in a food processor. Process until smooth. Cut nori sheets in half. 2. Place 1 nori sheet, shiny side down, on sushi 3. mat. Arrange one-sixth of the remaining salmon 4. slices in a single layer on 1 nori sheet, leaving a 1cm border along the long edge opposite you. Thinly spread one-sixth of the salmon mixture 5. over salmon slices to cover. Arrange avocado in a row along side of nori 6. sheet closest to you. Using your thumbs and index fingers, pick up 7. edge of mat closest to you. Use other fingers to hold filling in place. Roll 8. mat forward tightly to roll up nori. Repeat with remaining salmon slices, nori sheets and salmon mixture. Cut each nori roll into 4 pieces. 9. Serve. 10. Packed with vitamins and minerals, seaweed salad with sesame seeds is an ideal accompaniment to any meal, traditionally served with sushi In recent years there has been a strong movement in France to introduce seaweed into European cuisine, with some success, though it is still regarded as an exotic component of the menu.