Dulse for Nordic Dashi

In recent years, the concept of a New Nordic Cuisine, spearheaded by Restaurant noma, has focused on Nordic terroir and the use of regional Nordic ingredients of high quality with an aim to enhance taste and promote healthy eating. Inspired by this movement, chefs and scientists associated with Nordic Food Lab set out to explore the potential of Nordic seaweeds, particularly in relation to umami. After tasting combined with chemical analysis, it quickly turned out that dulse, high in glutamate as well as other free amino acids, was an exceptional candidate for creating a dashi with significant umami and interesting sweet and floral notes.