Information about Japanese Kaiso Seaweed
Ingredient - Japan
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is the Japanese name for all types of seaweed. It features heavily in
Japanese cooking possibly dating back to the time when meat and fish were not
eaten, as is a rich source of minerals.
species of seaweed are used for different types of dishes. Three of the most
popular in the Japanese cuisine are Nori, Wakame and Konbu.
(genus Porphyra) is a dried, thin sheet of seaweed which is used in
dishes such as
It is sold in sheets, shredded (ao-nori) or toasted (yaki-nori).
(genus Undaria) is mostly used in soups such as miso soup or
in some salads. It is also often sold dried and reconstituted by soaking
in water for about 10 minutes.
(kelp genus Laminaria japonica) is also used is soups and
stocks (dashi). Once again, it is mainly sold in dried form and is added to the
simmering liquid. Care should be taken not to over cook Konbu as it can develop
a bitter taste.
will find a number of recipes in the Japan Cooking by
Country section using Kaiso.