Algae

TheAlgae, also known as the "vegetable of the sea" is a multifaceted product. It is used in certain medicines, beauty products and dietary recipes.

ETHNIKKA offers different types ofAlgae Edible!

There are a multitude of varieties of algae, recognizable by their color.

The "dulse" and the "nori" are considered Algae Red. "Nori" is particularly used in the manufacture of sushi and makis. Its taste is relatively neutral. If you've never eaten seaweed, start by tasting the "nori"!

Rich in protein, dulse is a Algae appreciated in the kitchen. Its taste, it is said, is sweet and close to that of hazelnut.

"Sea lettuce" is the best known of green algae. Perfect to accompany your fish, it can also be eaten in salads. Its full-bodied taste will also, for sure, lift your soups!

The "wakame" and the "kombu" are brown algae. "Wakamé" is often served as a salad in Japanese restaurants. As for kombu, it is used in many recipes. In particular, it enhances the taste of dishes and even speeds up the cooking of beans, lentils and chickpeas.

These algae are composed of more than 70% water. They contain vitamins A,B,C,D.

It is a food rich in mineral salt: calcium, potassium, magnesium, iron. They are richer in iron than spinach and richer in calcium than milk.

They are also rich in trace elements, plant fibres and amino acids.

This will allow you to useAlgae to replace animal proteins.

Eating seaweed will help you stay healthy and prevent diseases such as high blood pressure, high cholesterol or cardiovascular disease.

You can eat your raw or cooked seaweed, plain or to raise a dish and keep them by freezing or in a mess.

The algae offered on our site therefore have nutritional virtues that are an asset as much to stay healthy as to start a diet.

An essential food of Japanese cuisine and, more broadly, of Asian cuisine, we find theAlgae in soups but also in sushi so popular in Asian restaurants. Ethnikka offers you a selection of the most popular so you can buy all the elements of your recipe without taking the lead, the Asian grocery online to meet all your taste travel cravings. You'll find quite oftenAlgae in Japanese cuisine to make your soups and sushi but you can also find a wide selection of complementary Japanese groceries. Seaweed has no strong taste but it enhances your Asian recipes with a texture quite unusual for our Western culture.

Edible seaweed is a fairly popular food product in Asia. To this day, we know a lot of algae that we can eat. They are all divided into categories according to color. Thus, red, brown and green algae are emitted (see photo). Here are the most popular options:

The species of lamine algae, known as seaweed. Brown algae are very useful for the body. Laminar is used to make a large number of salads, which are sold in stores.
The fucus is sparkling. It is on the list of brown algae. The composition of this algae is identical to that of blood plasma.
Spirulina. These green algae in our country can only be purchased in the form of semi-finished products or food additives. Today, given the great popularity of spirulina, they try to grow in artificial conditions.
Ulva or sea salad. These green algae look like lettuce. On store shelves, this product can be found in salty or marinated form.
Wakame. It is a representative of brown algae, which are most often sold in dry form.
Mr. Dals. This option refers to red algae, which are most often eaten in dry or fresh form.

Types of edible algae

There are many species of edible algae in the wild, which can be divided into freshwater and marine water in terms of habitat. We suggest you learn more about these species and find out which ones are best for your diet.

The class of "seaweed" comprises about thirty thousand species of plants, but not all are edible. The most common are:

Laminar, or seaweed, is a type of edible algae that contains large amounts of iodine and other trace elements. The ingredient has a brownish green color and a soft structure.
Porphyry is a particularly popular seaweed in Asian countries. It has a dark brown color in its finite shape and a burgundy color in its natural habitat. Such algae can be found in the form of finely sliced longitudinal strips. This product is very useful for people with thyroid disease.
Dals is an algae that resembles corals, but has a softer structure.
The hive resembles lettuce leaves, but as it grows, it stands at the bottom of the tank, forming a solid "carpet". Has a rich light green color, and also contains a large amount of vitamins, so it has a positive effect on the body when it eats.
Carranoin, or Irish moss, is a kind of seaweed, which has a rich brown colour and an elastic structure that softens during cooking.

In addition to the algae species mentioned above, other equally popular types of algae are also used in cooking. These include nori, wakame, agar-agar, agar-agar, combo and others. Some products are used as gelling thickeners for desserts and others are used as ingredients for salads or appetizers. Anyway, you can use the algae as you like.

Sesame seaweed

Edible freshwater algae do not differ much from seaweed, being just as useful and original in their taste. However, they contain slightly less iodine because these algae do not grow in seawater. They include:

Rhodidenia is an algae that is usually brought from Iceland. It is a warehouse of trace elements and is useful for people with thyroid disease.
The lithotrannie is coral in colour and also contains large amounts of vitamins.
Aonori is a freshwater variety of edible seaweed, which is appreciated by consumers for its delicate flavour, pleasant taste and soft structure. The product has a rich green color.
Spirulina has a greenish blue color and grows in small tanks. Today, this type of edible seaweed has the greatest popularity among all the others.

All algae that are consumed by humans are usually sold dried, canned or fresh. If you want this product to be as beneficial to your body as possible, we recommend choosing dried or fresh seaweed.

Seaweed plate
Edible seaweed in the Black Sea

The Black Sea has a large number of different varieties of edible algae.

Edible freshwater algae do not differ much from seaweed, being just as useful and original in their taste. However, they contain slightly less iodine because these algae do not grow in seawater. They include:

Rhodidenia is an algae that is usually brought from Iceland. It is a warehouse of trace elements and is useful for people with thyroid disease.
The lithotrannie is coral in colour and also contains large amounts of vitamins.
Aonori is a freshwater variety of edible seaweed, which is appreciated by consumers for its delicate flavour, pleasant taste and soft structure. The product has a rich green color.
Spirulina has a greenish blue color and grows in small tanks. Today, this type of edible seaweed has the greatest popularity among all the others.

All algae that are consumed by humans are usually sold dried, canned or fresh. If you want this product to be as beneficial to your body as possible, we recommend choosing dried or fresh seaweed.

Seaweed plate
Edible seaweed in the Black Sea

In the Black Sea, there are a large number of different varieties of edible algae. Among them are green, brown and red algae. We offer you to get to know the most popular of them.

name

description

Laminar

This type of edible seaweed is the most popular of all the others, which are used for cooking. The ingredient is found on store shelves in the form of canned, fresh and frozen preserves. Fresh kelp is less common and it is best to use it for cooking.

Kelp

Kelp is a type of kelp, but it grows in areas of the Black Sea where the water is coldest. The product is sold exclusively in the form of salt-flavoured powder.

Fucus

This seaweed is almost unused fresh, because its taste is much lower than that of other algae. However, this product contains a large number of useful trace elements, making the use of the ingredient favorable for people with low immunity.

Kanten

This seaweed is used to make agar-agar, which is used as a gelling powder for cooking desserts and other dishes.

Dulce

Dalls is another type of edible algae that is extracted from the bottom of the Black Sea. The product can be used as an ingredient for cooking and can also be served as a stand-alone dish.

All of the above edible algae varieties contain large amounts of iodine, which is incredibly useful for human consumption. You can eat them as snacks and add them to any dish to give them a touch and an unusual taste.

A plate of cooked seaweed
In Japan and Sakhalin

In Japan and Sakhalin, edible seaweed is also actively used in the preparation of dishes. However, these regions most often use other types of products that are more accessible to the public. Please see our chart below for more information.

name

description

Hijiki

This type of seaweed has a fairly rigid structure, so hijikis rarely use fresh, preheated algae for steam or frying pan.

Umi budo (sea grape)

This edible seaweed is appreciated by the Japanese for its brackish flavour, which resembles canned cucumbers. The product also resembles caviar in appearance, but has a green color.

Wakame

This product tastes like vegetables in its fresh form, but most often it is used in dried form, which adds a second dish to the stew.

Chukus

Chuk's seaweed is a close relative of a holiday, with the same gastronomic qualities.

Combus (konbu)

This type of edible seaweed is often called kelp. In Asian countries, the combo is used as a canned snack, as well as in all kinds of soups and side dishes.

Porphyry

The product is a brown seaweed, which is used to prepare sushi, rolls, as well as all kinds of salads and appetizers.

If you want to cook an original dish at home, the edible seaweed listed in the table above will help you make the taste of food unusual and memorable.

Unusual seaweed
Useful properties

The use of algae is based on the content of active substances, vitamins, macro- and micro-elements. This product acts as an antitumor agent on the body.

Several algae

The chemical composition of algae is largely similar to that of human blood.

Contain such alginates of "marine plants" that have the capacity

Contain such alginates "marine plants", which have the ability to eliminate heavy metal ions from the body.

Thanks to the presence of polyunsaturated fatty acids, regular consumption of edible algae significantly reduces the risk of rheumatism, diabetes and cardiovascular disease.

Algae strengthen the immune system, helping the body resist the negative effects of viruses and infections.

They also contain dietary fibre, which helps cleanse the intestines and improvethe digestive system.

They use edible algae even for the production of large quantities of medicines.

Apply the useful properties of "marine plants" for various cosmetic procedures, and also on their basis prepare preparations of "beauty and youth". They use algae for wraps, which helps reduce the manifestation of cellulite and get rid of excess pounds.
Use in the kitchen

Edible seaweed is becoming more and more popular every day and is therefore widely used in cooking. They can be used to prepare individual side dishes as well as salads, snacks, appetizers and main courses. Dried seaweed can play the role of an original spice.

This product goes perfectly with vegetables, mushrooms and even fruit.

The sauces can be used for a variety of seaweed flavours.
Algae damage and contraindications

In case of individual intolerance to the product, edible algae can be caused by damage. Do not use them in large quantities.

Each type of product has its own contraindications of use. For example, seaweed is prohibited in the presence of tuberculosis and kidney problems.

People with thyroid disease, ulcers and other stomach and bowel diseases should be careful when eating algae. In the presence of chronic diseases, it is recommended to consult a doctor before using a particular type of edible algae.