I am visiting my Asian market tomorrow to get some new steamer baskets, and have come across some recipes for kelp and seaweed...so I'm thinking of buying some. It seems like a good long-term storage food item, if it's edible. Is it? Has anyone here cooked with it? I'd like to get some recipes/tips/techniques from those who have experience with it.
Kelp is edible, it tastes like you would expect seaweed to taste, and it has lots of nutrients and is a good source of iodine. I have some of the little flakes and they are nice sprinkled over rice or something similar. I have a larger container of some that I used too much of, and didn’t like, so I need to learn to moderate it better. However, the little flat things that you use to roll up sushi are great, and i really like the addition that they give to sushi.
It's interesting to read about. Apparently some is mild, while some tastes like low tide. I stumbled on the article while reading about iodized salt versus sea salt.