SEAWEED BROTH

What is seaweed broth?

Seaweed broth is a concentrated broth made from various seaweeds. It is used as a base for soups, stews, rice dishes, and fish dishes, providing an intense sea flavor and a touch of umami. Its composition may vary depending on the type of seaweed used, with common types being kombu, wakame, nori, and spirulina.

Properties of seaweed broth

Seaweed broth stands out not only for its flavor but also for its nutritional benefits:

Rich in minerals: Contains iodine, magnesium, calcium, and potassium, essential for metabolism and bone health.
High in vitamins: Provides vitamins from the B group (such as B12 in some seaweeds), A, C, D, and E.
Low in calories: Ideal for healthy diets.
Source of umami: Contains natural glutamates, enhancing the flavor of dishes without the need for excessive salt.
Digestive properties: Some seaweeds, like kombu, aid digestion and reduce gas.

Varieties of seaweed broth

There are different types depending on the seaweeds used:

• Kombu broth: Widely used in Japanese cuisine to prepare dashi.
• Wakame broth: Milder, ideal for soups and light broths.
• Nori broth: Provides a more intense and marine flavor.
• Spirulina broth: Rich in proteins and antioxidants.

Main producing countries

The biggest producers of seaweeds for broth are:

Japan: Leader in kombu and wakame production.
South Korea: Major producer of nori seaweed.
China: Exporter of multiple seaweed varieties.
Spain: Galicia has a growing production of Atlantic seaweeds.
France: Brittany is known for its edible seaweed industry.

How is it consumed or prepared?

Seaweed broth can be used as:

• Base broth: For seafood soups, rice dishes, or fideuas.
• Substitute for fish broth: Adds depth of flavor without the need for animal ingredients.
• Hot drink: Some people consume it solely for its nutritional benefits.
• Powder seasoning: Can be dehydrated and used as a seasoning.