[Updated Daily] Can Seaweed Be Classified by "Texture" and "Aroma"? I Categorized the 10 Types of Seaweed I Ate Over 25 Days: 50-Day Seaweed Challenge #25
About a week ago, I read the book "How I Became Good at Cooking" by soup author Kaoru Ariga, and I was drawn into her "Soup Equation."
The Soup Equation as envisioned by Ariga
Soup = Ingredients × Dashi × Oil × Seasoning
According to Ariga, by using the soup equation as a base, you can come up with recipes that match seasonal ingredients and your mood without ever running out of ideas.
While the thought of whether I could create an equation for seaweed dishes crossed my mind for a moment, I reconsidered, thinking that the resolution between Ariga, who has been making soup for over 3,000 days, and me, who is only on day 25 of eating seaweed, is still too different.
On the other hand, after eating seaweed for 25 consecutive days, I realized that I was naturally categorizing seaweed myself. When I visualized it in my mind with "Aroma" on the vertical axis and "Texture" on the horizontal axis, it looked something like this.
Aromatic Seaweed...Suji Aonori, Aosa Nori, sheet nori, purple laver
Seaweed with Distinct Texture...Mekabu, Tosaka Nori, raw mozuku, wakame, Akamoku
Seaweed with Both Aroma and Texture...Young hijiki
Organizing it this way, I realized that I use aromatic seaweed for its flavor as a seasoning, while I use seaweed with a distinct texture as a substitute for noodles or glass noodles because it is filling, which helps increase satisfaction.
For example, today I used aosa nori to make "Stir-fried Pork Tongue and Wood Ear Mushrooms with Aosa Nori." I used the aromatic aosa nori instead of yuzu kosho or black pepper.
Also, I once mixed Suji Aonori, which has a particularly high aroma (*) among green seaweeds, into mashed potatoes, seasoning them with the saltiness of salted butter and the aroma of the Suji Aonori.
Additionally, I used raw mozuku, which has a distinct texture, as a noodle substitute to make champon, and made dressed dishes that took advantage of the crunchy texture of mekabu.
By using seaweed every day, I realized that I was unconsciously categorizing and using different types of seaweed. I want to continue searching for the equation for seaweed dishes at this rate.
I feel like this is a note that could only have been born from eating seaweed every day and writing every day. I'm glad I was able to write it!
If anyone is interested in seaweed cooking, please follow the magazine and stay tuned. I will continue to share tips on seaweed cooking for 50 days!
* A delicate and refreshing aroma that stands out even among seaweeds ~ Sea Vegetable's Suji Aonori ~