The dishes with algae: the latest trend in restaurants

Dishes with algae

2017 has many novelties in store for the gastronomic scene, not least the dishes with seaweed.

We may have just touched 2017, but it has been an exciting year for those who love seafood and its many cousins dishes. In addition to the usual suspects like ceviche or octopus-legged sushi, we’re seeing more creative chefs experimenting with the incorporation of seaweed into their kitchen!

dishes with algae

Dishes with algae

Some of these innovations include the addition of wakame (seaweed) as a dressing in salads instead of green salads – or the making of tempura that includes pieces of fresh nori instead of flakes. As if all this wasn’t enough – be careful because there will always be something new coming.

It seems that, at a long distance from Japanese chefs, our Italian chefs have also discovered how edible seaweed is.

Plates with seaweed

Dishes with algae

The seaweed is delicious but you need to prepare it in the best way to taste it satisfactorily.

Algae may seem like an unpleasant food, but in reality they are one of the tastiest and healthiest foods there are! You just need to know how.


-Algae can be found in Asian or online grocery stores (and are frozen). They are usually sold by weight, so check the size of your package before purchase – the smaller ones are better because they will cook faster / more easily when making sushi rolls or other similar dishes; Larger sizes can last longer if all the ingredients are not used right away.

Dishes with algae



It is not possible to think of eating a dish of seaweed that is not well seasoned. It should also be remembered that each type of algae has its own specific characteristics. That is why below are presented some types of algae among the most known and widespread.

And not only: they are real “reservoirs” of nutrients such as iron, magnesium, vitamin B12, iodine, calcium and potassium. Eating algae seems very healthy. Then you can enjoy a good dish of algae so as to also improve their own levels of iron and the like in the blood.

Algae are also rich in fiber, which in fact makes them “scavengers” of the intestine. So it’s clear that they have different properties.

Dishes with algae

Just as “hygienic” are in their function as antioxidants: they clean the body from free radicals. In fact, if they are not reabsorbed, they weaken the immune system and even promote the onset of cancer.

But the properties of this variety of maritime plant do not end there. In fact, algae are already known to be depurative and not pollute (the risks of intoxication for those who eat algae tend therefore to zero).

From the inside of your gut to soups and side dishes, seaweed is a vegetable that you should eat. This macro-nutrient-rich superfood has many health benefits, including help in weight loss! Algae can also be an excellent addition to any dish or incorporated into foods such as tamales, where its salty qualities add flavor without adding calories.
The outer layer (reportedly) may seem bitter at first, but this disappears once cooked giving too much umami that makes these delights perfect as snacks.

Types of algae and in which dishes with the most beloved algae

Plates with seaweed

dishes with algae

Dishes with algae

But algae, in addition to being healthy, can also be tasty. Let’s see what they are and where to use them as ingredients:

nori: a black, sticky seaweed, which, however, is for you if you have a Japanese restaurant. With nori seaweed you can create sushi maki. If your restaurant is a common European restaurant, do not panic: it will still give added value to your fish broths. 

This alga also goes perfectly in basmati rice, better if in addition to soybeans and pumpkin seeds
spirulina: blue algae from the waters of Mexico. Its unusual color should not be suspicious: spirulina is an ingredient guessed in many Italian recipes including tagliatelle and fusilli. But this alga with beneficial properties and antioxidants also peeps in biscuits, coconut water, smoothies, and in tidbits with spinach
Plates with seaweed

Algae, in addition to being healthy, can also be tasty.


The texture of the algae is comparable to that of a rubber band when chewed with a full mouth; they are soft but have a certain elasticity between bites, which makes the experience pleasant! Algae contain many nutrients such as vitamin C and B vitamins that help promote good health because they are rich sources of fiber (especially laminarin), minerals including iodine intake from raw or cooked shellfish as proteins – all very important things we need every day.

Algae dishes: discovering algae

Dishes with algae

kombu: this Japanese seaweed, in addition to the already known benefits of algae, has to be alkalizing and therefore to regularize the pH of the organism. It can also be used on two gastronomic fronts: Japanese and vegan. In the first the kumbu alga is an ingredient in azuki soup, in the second it is the filling of vegan ravioli. Always on the vegan side is very popular in the dishes with algae with vegan burgers.


wakame: seaweed very popular in vegan cuisine, where it is widely used. You can taste it in all states: raw, cooked, crumbled after baking, as an ingredient in a vegetable cream. In fact, it makes a good impression in the celery cream, in the arancini, as a condiment for fish sticks, and in the sauce of roveja and mushrooms.

Dishes with algae
kelp: particular signs of this alga: brown, odorous sea, active support of processes of the organism such as diuresis and reabsorption of water retention. Kelp is also the active ingredient in numerous dietary supplements for its beneficial properties on metabolism. When it is dried, it is very much used in vegan salads. It is also the added value of soups and pasta and beans (of which enhances the flavor)

Read also: Buy quality fish for restaurants: risks, precautions and news.