Suprita Mitter
Updated:Aug 05, 2024
A popular ingredient in Asia, especially in Japanese cuisine, seaweed is slowly gaining popularity among Indian diners. Did you know that while high-end restaurants import seaweed from Japan, there are varieties that are abundantly available in India? The flavour profile of the Indian seaweed differs from its Asian counterparts. Read along to discover the many facets of this special ingredient.
Image Credit: The Good Ocean
The Many Varieties Of Imported Seaweed That Can Be Tried In India
Photo Credit: Miyuki
At Miyuki, the specialty Japanese restaurant at the Doubletree by Hilton, Pune, seaweed comes pre-processed and the curing techniques are minimal as these seaweeds usually come ready to use. “We use Kelp, a large brown seaweed in soups such as Miso Shiro, in rolls, and kelp noodles. Wakame, a tender seaweed with a slightly sweet flavour, is used in soups and salads. We used thin, dried Nori Sheets probably the most commonly available and commonly used seaweed, for different varieties of sushi,” says Chef KSR Murty, Chef de Cuisine at Doubletree by Hilton.
At Gingko in Pune, Chef Brehadeesh Kumar uses Aosa in powdered form as a topping on rice, okonomiyaki, and other dishes, for its fresh sea-like aroma, Mozuku, a slimy seaweed often brined in vinegar to make mozukusu, a popular accompaniment to rice and meals, Rishiri Kombu mainly used for making dashi owing to its hard-to-chew texture, long shelf life, and sweet-savory flavour rich in glutamic acid.
Photo Credit: The Good Ocean
Photo Credit: The Good Ocean
Photo Credit: The Good Ocean
Photo Credit: The Good Ocean
Does Seaweed Have A Place In Modern Indian Cuisine?
Photo Credit: Masque
Photo Credit: The Good Ocean
“We’re seeing a lot of Korean seaweed snacks gaining popularity. The Japanese kombu is also doing well but honestly, we could do with a lot more conversation around Indian seaweed at the moment,” he adds.
At Inja, Delhi’s first Indian-Japanese restaurant, Nori is used in sushi, to make chutney and in the chef’s take on Palak Paneer. Another interesting dish that the restaurant is currently experimenting with, is a nori ice cream.
