Kelp are large brown algae (Phaeophyta) that live in cool, relatively
shallow waters close to the shore. There are about 30 different species
of kelp worldwide, that grow in so-called kelp forests. Kelp is a good source of iodine, potassium, magnesium, iron, calcium, vitamin K, B vitamins, iron, zinc and omega 3 fatty acids.
Umami, one of the five basic tastes along with sweet, sour, salty and
bitter, is the most pronounced flavor in kelp. Like all types of seaweed, kelp is high in
glutamates, an amino acid that provides a savoury taste. Once
kelp dries out, glutamate rises to the surface and can be seen as a white
powder covering the dried kelp blades: As kelp grows kin ocean water it is also salty.
Kelp has a meaty but also tougher and thicker texture than
other seaweeds, whereby dried and
rehydrated kelp is tougher compared to fresh kelp that is more tender
and gelatinous.
Kelp can be eaten fresh, dried, cooked, added to smoothies and sauces as
a powder or served on food as dried granules. In Japan, dried kelp has
been a staple in dashi broth, which is a combination of bonito flakes
(dried, smoked tuna) and dried kelp. It also rehydrates well and can be
added to soups and stir fries.
