Japan and its surrounding oceans are believed to contain approximately 1,500 types seaweedhas long been a staple in Japanese cuisine. Depending on the region and climate, you can find many different flavors and textures.
I am Nutritionist from Nara, Japanand seaweed is one of the foods I miss the most. Growing up, I ate it every day.
My late mom was a huge fan. She says seaweed, in addition to being a delicious and versatile ingredient in many dishes, helps her stay healthy. Hair is healthy and strong. My grandpa always eats something chewy kelp Having sweets on hand, he gave them to me as a treat whenever I saw him.
The liveliest and most robust elders in my life, my 99-year-old aunt (she turns 100 in January!) and my 95- and 88-year-old in-laws all drink a bowl of miso soup every day Wakame seaweed.
My first cooking instructor is 86 years old and still teaching.
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At any given time, I have at least six of my highest priority seaweeds in my pantry: kelp, Wakame, seaweed, Hijiki, edge and alone. Bonus points if I can get some red Tohsaka Seaweed.
Seaweed is something I will happily eat for the rest of my life. Here’s why:
1. It’s a hassle-free ingredient
When I first moved to the United States in 1994, seaweed was as hard to come by as tofu and matcha. Our luggage is full of dry goods kelp or Wakame Whenever we come back from Japan. Now, I can find everything I need at my local Asian market or even Whole Foods.
Seaweed is convenient and easy to add to many everyday dishes. Most are shelf stable and usually require little or no preparation.
I just soak it for about 10 minutes, wipe it with paper towels, wrap it (like hand-rolled sushi), or sprinkle it with some flakes. Fat.
Simple but delicious cold soba salad with wakame and nori.
Photo: Michiko Tomioka
2. Rich in nutrients
Although it varies depending on the type of seaweed, the plant has been found Rich in soluble and insoluble fiberaids in digestion, weight management and overall gut health.
Seaweed contains iron, iodine, potassium, calcium, magnesium and polyphenols – naturally occurring compounds in plants that can help fight inflammation and disease. Manage blood sugar levels.
it Contains all 9 amino acidsand Omega-3 fatty acids. The latter is particularly helpful in promoting hearth health and cell growth. Seaweed is another source of plant-based protein.
3. Environmental protection
Seaweed is quite sustainable. It requires little or no land, fuel or pesticides to grow, it occurs naturally in the ocean and can help Reduce carbon emissions.
It’s perfect for making vegetarian and kosher safe dishes for my family and friends. For example, if I wanted to substitute gelatin in cooking, I would use edge Seaweed creates savory and sweet vegan jelly Adzuki beans (red bean) paste, citrus fruits, pumpkin, edamame and cucumber.
A bowl of tofu and feta is what I call my daily survival meal. I make a big pot and keep adding tofu and seaweed throughout the week.
Photo: Michiko Tomioka
4. I use it on almost everything
I use the following ingredients to make my signature healthy miso soup stock Stock, dried mushrooms, tofu, seasonal vegetables, kelp and Wakame seaweed.
Hijiki and metal wire Seaweed is my star ingredient otasi (Steamed vegetable salad). I always add it when cooking dry noodles Wakame or Hijiki Finally, before I drain the pot.
My typical breakfast is multigrain rice wrapped in seaweed. Natto (fermented soybeans), don’t go away (pickles) with seaweed Seaweed flakes. Every time I say loudly: “Dashi, Arigato,” which means, “That’s delicious, thank you very much!
I can’t tell you how many rice balls there are kelp and seaweed I did a few things for my son and his tennis teammates when he was growing up. One of my signature dishes that I cook for my family and community is cucumber, Wakame and Tohsaka The salad is served with miso vinegar and natto.
Eating seaweed makes me feel healthier and makes me feel like I’m in ocean paradise. That’s why I love eating it every day.
Michiko TomiokaMBA, RDN, is a certified nutritionist and longevity expert. Born and raised in Nara, Japan, she focuses on a plant-based diet. She has held nutrition positions at material recycling centers, charter schools, and food banks. Follow her on Instagram @米安_rd.
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