Algae can be found in markets in different ways: fresh, in salt, dehydrated, powdered and canned, and the most common species are wakame (Undaria pinantifida), codium (Codium spp.), nori (Porphyra spp.), Irish moss (Chondrus crispus), sea lettuce (Ulva spp.), konbu (Laminaria ochroleuca) or sea spaghetti (Himanthalia elongata).

Apart from the traditional use in Asian cuisine, among which Japanese dishes are the most well known, our cuisine has also developed all sorts of recipes that use them. In this sense, algae are highly valued in modern cuisine, thanks to their taste and texture. Taste depends mainly on how the seaweeds are prepared and on whether they are consumed raw, dried, roasted or boiled. But umami taste predominates: konbu has a particularly high glutamate content, and nori has nucleotides like inosinate and guanosinate.


  • 1 cucumber
  • Dried wakame
  • Vinegar rice
  • Soy sauce
  • Sesame oil
  • Sugar


Cut the cucumber into very thin slices. Soak a tablespoon of dehydrated wakame seaweed in abundant water. Mix two tablespoons of rice vinegar, two tablespoons of soy sauce, a teaspoon of sesame oil and half a teaspoon of sugar. Put the cucumber in a bowl, and the drained seaweed on top. Add the dressing. Wait for a few minutes before serving the salad.

Font: Mètode
Author: Fernando Sapiña