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.

5 trends of successful catering.

Succesful catering. It is always difficult to decide what to include in the menus designed for catering, especially because of the varied tastes of their customers! For this reason, it can certainly be useful to know the various culinary trends in catering.

With the introduction of yellow zones, opening at lunchtime and early closure in 2022 it is expected that 36% will resume eating out in breaks. This may be due to the fact that flexible work is becoming more entrenched in the daily routine, where people can choose when to return from work instead of being required only once a week or month as before.


TheFork noted how this new system could lead employees to take possession of a habit won by the end of 2021, namely to use wisely these times during the rest days to indulge rather than store them until later after long hours.

Succesful catering

The kitchen in the dark is a new segment of the catering industry that will definitely establish itself in 2021. This space contains only the necessary to cook and prepare food, no frills such as renting a useless room or staff costs – you eat instead at the customer’s home! The product can be more flexible with these reduced expenses; when times get tough during recessions there is not much left but this one idea: quickly move the headquarters maintaining its quality standards (and maybe even increase prices).

Successful catering
Successful catering

Successful catering

Food with local ingredients
One of the most used culinary trends in catering in the current menus is to offer food made with local products. This includes meat, poultry, fish, fruit and vegetables. The use of food made with local ingredients or in any case belonging to the territory in which it operates, is an important part of the great trends that look at environmental sustainability and healthy eating. The typical local dishes are very suitable for most events with catering, because often you are creating a personalized menu for the specific event.

Successful catering
Healthy menus
Another culinary trend in catering is to offer menus that go beyond meat; inserting something like potatoes and some steamed vegetables will help you offer healthy foods like whole grains, a variety of vegetables and fresh fish that are definitely a good way to show off your great culinary skills. Does this mean that you should eliminate fried fish or mozzarella sticks from your menus? Not at all; rather you should consider adding low-calorie, low-calorie foods, such as lean cuts of beef, pork, poultry or fish, as well as making smaller portions (and at lower prices).


Gluten-free foods

Successful catering
Many people suffer from the annoying gluten intolerance, while others eliminate it from their diet, in an attempt to eat healthier. No matter why, gluten-free cooking is one of the biggest culinary trends in catering that is expanding more. There are many delicious gluten-free dishes that offer good food costs, and also serves as an opportunity to experiment with many alternative ingredients like amaranth, cassava flour and teff.


Ethnic cuisine and street food

Succesful catering
Oriental cuisine, and in particular the one  of the Middle East, has had a dizzying growth in the menus of 2014. This trend also entails a greater tendency to use alternative ingredients. Just think of ingredients like the pomegranate syrup for breakfast, as an alternative to maple syrup. Then I suggest you to  look for exotic spices and mixtures of these, such as Togarashi, zataar and shichimi, and to offer  together with salt and pepper.

One of the culinary trends in catering offers dishes inspired by the ethnic fusion of street food. From the Mexican churros, to the Spanish tapas, the Chinese dim sum up to the Middle Eastern skewers, the more international the menu, the better. These types of dishes worked well with pickup trucks or for accompanying cocktails.

Successful catering
Homemade cooking
In the homemade style the food is served on plates and the people  serve themselves (just like at home). You can see this kind of lunch at many traditional Chinese and Korean restaurants. If you are offering catering services on  your restaurant, home cooking is great for small and medium-sized groups. It is much easier to feed 50 people at the same time if you let them serve 10 salads.

Read also: The rules for commercial catering