GASTRONOMy
The Food That Comes from the Sea
​
Algae are consumed as vegetables in Japan and China since the beginning of IV and VI century d.C., respectively. Its regular consumption mainly refers to East Asia (Japan, Korea and China) and island regions located in the Pacific Ocean (Indonesia, the Philippines, New Zealand and Hawaii). They are also consumed in Northern European countries (France, Ireland and the United Kingdom), as well as in Nordic countries (Iceland and Norway), Canada, USA and Chile. The results reveal that the seaweeds have a enormous food potential - they are highly versatile, allowing to get drinks (teas), snacks, pastries, breads, desserts, among others - the list is huge!
TRADITIONAL REcipes
The popularity of sushi, and its variants (e.g. «makimono» and «temaki»), makes this recipe stand out - the «nori» seaweed (Porphya sp.) gives it flavor, color, texture, support and structure. In Japanese cuisine, it is also worth mentioning dashi, made with «kombu» (Saccharina japonica), and «yokan», a kind of marmalade made with «agar-agar» (hydrocolloid extracted from several species of red algae), the «senbai», «okonomiyaki», etc. In Korea, «wakame» (Undaria pinnatifida) is used to make «miyeok-guk», a soup traditionally consumed after childbirth.
In Europe, more precisely in Wales comes the «laverbread» recipe, a delicacy obtained from various species of algae (Porphyra spp.), and used in the gallic breakfast, and a soup called «cawl lafwr», also made with several species of the genus Porphyra.
In the sweets stand the «irish moss pudding» and the «blancmange», both semi-cold made with milk and «irish moss» (Chondrus crispus).
The Case of Portugal
In Portugal there are no records of a culinary nature. But sometimes, information that confirms its consumption appears, with references in the case of the «bladder-wrack» (Fucus vesiculosus), «sugar kelp» (Saccharina latissima), «furbelows» (Saccorhiza polyschides), «dulse» (Palmaria palmata) «slender wart weet» (Gracilaria gracilis), «devil’s tongue weed» (Grateloupia turuturu), «spongeweed» (Codium tomentosum), among other species. In the insular region of the Azores, there is a limited repertoire of recipes, including diverse seaweed, namely «green laver» (Ulva rigida), «gut weed» (Ulva intestinalis), «jelly bags» (Fucus spiralis), Laurencia viridis, «pepper dulse» (Osmundea pinnatifida), «purple laver» (Porphyra umbilicalis), «winter laver» (P. linearis), «pale patch laver» (Pyropia leucosticta). The most well-known traditional recipes are «tortas» made with many species of Ulva spp. e Porphyra spp. The remaining seaweeds are used in snacks, soups, omelettes and pickles.
Seaweeds from the Portuguese Coast
PublicaTIONS
Algas, O Mar à Mesa
(VERSION IN PORTUGUESE)
​
The book "ALGAS, o mar à mesa" (Seaweeds, the sea at the table) was prepared by the fellow Patrícia Gabriel with the collaboration of the entire Alga4Food team.
Some of the recipes chosen were inspired in the Portuguese cuisine and also introduced seaweeds in its formulation. We try to show, on the one hand, the versatility of using algae in food and, on the other hand, how well they marry, in our view, with the Portuguese taste and our connection with the sea.
To download a publication, click on the image beside it. If you want to print, you can also download printer friendly content by clicking here!
Algas, Onde o Mar começa
(VERSION IN PORTUGUESE)
​
The second book, “ALGAS, onde o mar começa” (Seaweeds, where sea begins), offers another series of recipes for dishes with seaweeds. As happens in the previous book (“ALGAS, o mar à mesa”), recipes are easy to cook and highlight the versatility and richness of flavors that seaweeds can confer to food.
We believe that although seaweeds are not commonly used in our kitchens, they are compatible with our taste and our memories of flavors.
To download a publication, click on the image beside it. If you want to print the book, you can also download the printer friendly content by clicking here!
