History of seaweed

Kombu royal (Saccharina latissima)

This very large sculptural kelp is harvested wild, but is also cultivated on lines in the sea.
ITS COLOUR:
• brown, sometimes green when salted
ITS TEXTURES:
• raw: crispy seaweed, sometimes “tough” if
thick, tender on the thinnest edges.
• cooked: varies according to the cooking time; the more it is
cooked, the more mushy it becomes.
ITS FLAVOURS:
• raw: strong iodine taste
• cooked: reveals all its delicacy with hazelnut flavours. Soft and balanced, umami*.

Vous souhaitez recevoir nos actualités ? Il suffit de vous inscrire à notre édition mensuelle de la gazette des algues :