Kaiso Seaweed

Featured Ingredient - Japan

Go to:-   Japan Main Page  |  Japan Speciality Dish  |  Cooking by Country Main Page

Kaiso 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. 

Various species of seaweed are used for different types of dishes. Three of the most popular in the Japanese cuisine are Nori,  Wakame and Konbu.

Nori  (genus Porphyra) is a dried, thin sheet of seaweed which is used in dishes such as sushi. It is sold in sheets, shredded (ao-nori)  or  toasted (yaki-nori).

Wakame (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. 

Konbu (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.

You will find a number of recipes in the Japan Cooking by Country section using Kaiso.

Happy cooking!

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