Seaweed may be the newest superfood, but despite the nutritional benefits of nori and wakame, it’s possible to go overboard
When seaweed wriggles its way into cookies, crackers, spaghetti – and beer – there's no doubt that marine algae is having its day.
Seaweed has achieved delicacy status at high-end restaurants such as Sooke Harbour House on Vancouver Island, which serves it raw, deep-fried, pickled, smoked or wrapped around B.C. halibut. Small businesses have caught the wave, too, adding the versatile ingredient to a wide range of specialty items that make the most of seaweed's exotic cachet.
While Asian countries have always held seaweed in high esteem, Western demand for the slippery stuff is driven by the novelty factor and seaweed's reputation as a"superfood."
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