Bord à Bord Recettes de cuisine aux algues bio de Bretagne

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*.