Tuna, which is familiar to Japanese people through sushi and sashimi, has recently become a popular food in the United States and other Asian countries. The consumption of fresh tuna
Seaweed is a familiar foodstuff for Japanese people , but did you know that it is now attracting attention around the world as one of the “foods of the future”? Expectations are growing for new applications to solve climate change caused by global warming and food problems caused by population growth in Asia, Africa, and other third-world countries.
Further contributing to the increased recognition abroad is the growing interest in health and the increased demand for sustainable food products. The increase in home time due to the coronavirus pandemic has made people more health and diet conscious due to lack of exercise and excessive calorie intake due to overeating.
In Japan, people eat seaweed out of habit, and it is difficult to notice its good qualities, but if you look at it from a foreign perspective, you will encounter unexpected attractions. In this article, we will introduce some points that restaurants should keep in mind, such as the attractiveness and importance of seaweed and examples of seaweed use.
The saying, “People overseas don’t eat seaweed,” was a superstition.
Overseas, the culture of eating seaweed was not as common as in Japan. There is an exaggerated superstition that “only the Japanese can digest seaweed,” but this is limited to raw seaweed. In fact, as long as seaweed is heated, its cell walls break down and it is easily digested. In fact, in other countries, sushi wrapped in seaweed is known as “sushi,” and seaweed is considered to be healthy and ideal for weight loss.
The coastal regions of Asia are not the only areas where seaweed is consumed. It has also been eaten in the British Isles and Hawaii. The reason seaweed has been eaten is due to the lack of leafy vegetables and herbs, which are considered terrestrial edible plants. Seaweed has been important as an edible because it is nutritious, rich in minerals, and contains fiber, which helps to replenish nutrients.
For example, in Ireland in the British Isles, a seaweed-based dessert called “carragheen moss” and a red algae-based soup dish called “dulse” are eaten. These dishes take advantage of the nutritional value and flavor of seaweed, and have played an important role in Irish food culture.
Why is it said that only Japanese eat seaweed?
Why is it said that only Japanese people overseas eat seaweed? There are multiple reasons.
It is a unique flavor and texture cultivated by the blessings of the Japanese sea
Seaweed is known as “part of Japanese cuisine” and is associated with Japanese food culture. Japanese food culture is defined by Japanese cuisine, and dashi, or soup stock, is often referred to as the “important point of the dish.
Another factor considered was that the flavor and texture of seaweed is unique and not common in other countries or regions. Seaweed is an ingredient nurtured by the blessing of the Japanese sea and has its own unique flavor and texture. “Naruto wakame” grown in the violent rapids created by the Naruto whirlpools, is characterized by its firm texture and flavor. It has a unique texture for people from overseas who are not accustomed to eating it.
The Japanese are a rare people with iodine overdose.
The Japanese are the people who consume the most iodine in the world.Because of its inseparable relationship with seaweed, the WHO’s recommended iodine intake limit is set higher only for Japanese people.
Seaweeds such as kelp are rich in iodine. Kelp is used in most soup stock, and since soup stock is essential to Japanese cuisine, excessive iodine intake is unavoidable when living in Japan.Iodine is necessary for thyroid hormone synthesis and is important for normal metabolism and growth. However, it must be consumed within appropriate limits, as excessive amounts may disrupt thyroid function and pose health risks.
It is expected that the image of only Japanese people eating seaweed has become stronger due to reasons such as the fact that Japanese people consume excessive amounts of iodine.
It is eaten daily in Asia.
Japan is considered to be the leading “seaweed-eating country,” but in fact, China is the country that eats the most seaweed in the world.Although its population is larger than that of Japan, Korea is the world’s largest user of kelp and seaweed. Korea also has many traditional dishes that make use of seaweed. Chinese “海带丝” (seaweed silk stew) and Korean “미역국” (seaweed soup) are familiar dishes to local people, and are also popular in restaurants around the world.
It is also eaten on a daily basis in Southeast Asia, including the Philippines, Malaysia, and Thailand. Salads made with seaweed stems are popular in Cebu Island, and agar jelly “Agar-Agar (Malaysian agar)” is a standard dessert at home, indicating that it is also edible outside of Japan.
Why Seaweeds Are Getting More Attention Abroad
Seaweed has long been consumed in Asia, but has recently been attracting more attention from the United States and Europe. The main reasons are a growing interest in sustainable food ingredients, health and diet awareness.
Role of Blue Carbon
Along with the growing interest in sustainable foodstuffs, the industry is also attracting attention from the perspective of environmental and marine conservation.
The 14th Sustainable Development Goal of the SDGs, “Protect the richness of the oceans,” is accompanied by the phrase “Conserve and sustainably use the oceans and marine resources for sustainable development. Seaweeds, as marine plants that absorb carbon dioxide, were named “blue carbon” in a report by the United Nations Environment Programme (UNEP) and have attracted worldwide attention. Seaweeds are positioned to play an important role in achieving this goal.
Against this background, seaweed has been attracting attention in Europe in recent years as an “excellent food” from the perspective of environmental and marine conservation, and research into seaweed cultivation methods and supply chains is underway. Through the use of seaweed, we are playing a part in building a more sustainable future.
Seaweed is a superfood
Growing health consciousness is also a factor in the seaweed boom. Seaweed is low in calories, yet rich in nutrients. It is high in dietary fiber, minerals, vitamins, and antioxidants, which are effective in promoting health and beauty. These positive factors have attracted attention and increased the popularity of seaweed.
In addition, information about seaweed as a “superfood” is being actively disseminated on SNS. In February 2023, seaweed became a “hot food” when “sea moss gel” (a seaweed paste) trended on TikTok. Seaweed has been attracting attention as a “hot food. Seaweed was also ranked among the trend predictions for 2023, as it is expected to be effective in maintaining intestinal activity and immunity through the intake of minerals, calcium, iron, and zinc, which are necessary for the body.
Legalization of Kelp cultivation in New York
The legalization of kelp cultivation in New York in June 2021 is another major turning point.Until now, commercial cultivation of kelp has been illegal in Long Island Sound, New York. However, because kelp absorbs carbon dioxide, the ban on kelp cultivation was lifted and the “Kelp Bill” was enacted in order to increase the amount of kelp in the bay.
The legalization of kelp cultivation has brought a new twist to New York’s food culture. With the introduction of seaweed into New York’s food culture, many people are enjoying kelp dishes. Local restaurants and food manufacturers have developed menus and products that utilize kelp, and the seaweed industry in New York City continues to grow and attract more and more attention.
Specific examples of seaweed boom overseas
Seaweeds have been attracting a lot of attention in the U.S. after being selected as one of the food trend predictions for 2023. Japanese people are familiar with it, and therefore find it hard to recognize its attractiveness.In the U.S. and Europe, there is a seaweed boom due to growing awareness of health and diet.
Seaweed was virtually unheard of in the U.S. and Europe, but with the recent coronavirus pandemic, people have become more conscious of their health and diet as they spend more time at home, and seaweed, which is low in calories and rich in protein, has attracted attention. For example, restaurants in the U.S. offer salads and smoothies made with seaweed, which are favored by health-conscious people.
Each country will introduce how seaweed is eaten in their respective countries.
In the U.S., “Dulse Bacon.”
The popularity of seaweed is soaring in the United States. A research team at Oregon State University has developed and patented “bacon-flavored seaweed. The bacon-flavored seaweed is made from “dulse”, a type of red algae, and is attracting attention as an alternative for people who cannot eat bacon due to calorie restrictions or religious reasons.
In fact, a “vegan bacon cheeseburger” made with seaweed bacon was sold in San Francisco. The main ingredient of seaweed bacon is a red seaweed called “dulse”. Dulse has been eaten in Scandinavia for centuries, and when cooked, it tastes just like real bacon. Other popular seaweed items include butter with seaweed kneaded into it and kelp pickles.
For vegetarians and vegans, it would be an acceptable nutritious alternative and could provide a new option for dietary style. It would also be an attractive food for health-conscious people.
In Australia, it’s “Peri-Peri Chicken Salad.”
According to a paper by the Australian “University of Queensland research team,” seaweed cultivating has the potential to significantly reduce greenhouse gases and reduce environmental impact.
Another research result, jointly conducted by the CSIRO (Commonwealth Scientific and Industrial Research Organisation) and James Cook University, showed that “feeding seaweed mixed with feed reduced methane gas emitted by cattle”, which also attracted attention.
Originally, it was said that the custom of eating seaweed was not part of the Western European region’s food culture, but in major cities such as Sydney and Melbourne, seaweed-based dishes are gaining popularity. Because seaweed contains abundant nutrients and matches the growing health consciousness and vegan diet, many restaurants and cafes have attracted attention for their seaweed-infused menus. For example, “Swordfish and Seaweed Wrap Roll” and “Peri Peri Chicken Salad (salad with chicken, vegetables, and seaweed)” are popular not only among locals but also tourists.
In Italy, “zeppoline” is the standard.
Seaweeds such as nori and wakame are also eaten in Italy. They are less familiar in Italy as a whole, but are a unique food culture in coastal areas.
The Neapolitan dish “zeppoline” is a pizza dough mixed with seaweed and deep fried. It is served as an appetizer in restaurants and is also a part of seafood fritters, making it a surprisingly familiar food. It is often mixed with aonori (green seaweed), which is also found in Italy. Other red algae called “maul” or “mauro” has long been popular near Catania in Sicily. A salad of seaweed mixed with lettuce and fruit in olive oil is also popular.
In addition, the combination of the Japanese food boom and food problems has drawn attention to seaweed as the “food of the future”. Sushi, in particular, has become so popular that the word “SUSHI” is more commonly understood than “WASYOKU”. Along with sushi, seaweed has become a familiar part of the Italian diet.
What is the potential for seaweed to become a valuable food source overseas?
One of the reasons for the growing interest in seaweed abroad is its sustainable food characteristics. Seaweed is grown using environmentally friendly cultivation methods and is more nutritious than other food ingredients. In addition, seaweed does not require a lot of water or land for cultivation, making it a sustainable food source that may be able to meet future increases in demand.
Furthermore, seaweed can photosynthesize in water, taking in carbon dioxide and releasing oxygen. Seaweed cultivation is expected to help protect marine ecosystems and address environmental issues. Seaweed has a high yield, short growth period, and is relatively easy to cultivate. Because of these characteristics, seaweed has the potential to contribute to global food security in the future.
Seaweed has the characteristics of a sustainable food source.
Seaweeds are gaining more attention overseas and are establishing themselves as a new food ingredient.It has the characteristics of a sustainable food source, and its environmentally friendly cultivation methods, high nutritional value, and contribution to food security in the future make it attractive in a variety of ways.
In the coming years, seaweed is expected to attract even more attention and become an important ingredient in many restaurants and hotel restaurants. Restaurants and hotel-restaurant operators will gain a competitive edge by not overlooking the potential of seaweed and working to offer menus and dishes that take advantage of its appeal.
In order to create a new food culture and meet the needs of health-conscious customers, creativity and ingenuity in the use of seaweed are required.
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