Nori, kombu and wakame

Appears in

Published 2018

About

A piece of seaweed is often added to ramen, either left as a slice on the side, or shredded and sprinkled all over the top. It adds a subtle aroma and saltiness as well as some added crunch, and contributes to the shio or salty element of the ramen flavouring.

Seaweed (dried wakame is pictured) adds depth of flavour and umami, as well as nutritious minerals and vitamins; it can be dried (perhaps sliced or crumbled over) or fresh for its briny taste and softer texture.

Part of

Introduction

Vegetables, Herbs and Other Seasonings

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