The man who discovered umami

Did you know we owe seaweed for helping discover umami?

Kikunae Ikeda a Japanese chemist and professor at Tokyo Imperial University had been studying a broth made from seaweed and dried fish flakes called dashi. Through numerous chemical assays, Ikeda had been trying to isolate the molecules behind its distinctive taste. In a 1909 paper, Ikeda claimed the flavor in question came from the amino acid glutamate, a building block of proteins. He suggested that the savory sensation triggered by glutamate should be one of the basic tastes that give something flavor, on a par with sweet, sour, bitter, and salt. He called it “umami”, riffing on a Japanese word meaning “delicious”.

Ikeda’s paper was not well received, and it took over a hundred years for the term “umami” to be internationally recognized. Over the decades, scientists began to put together how umami works. Each new insight brought the claim put forth by Ikeda into better focus. The discovery that made umami stick was about 20 years ago, showing that there are specific receptors in taste buds that pick up on amino acids. Multiple research groups have now reported on these receptors, which are tuned to specifically stick onto glutamate.

Ikeda, found a seasoning manufacturer and started to produce his own line of umami seasoning. The product, a monosodium glutamate (MSG) powder called Aji-No-Moto, is still made today. (Although rumors have swirled periodically that eating too much MSG can give people headaches and other health problems, the US Food and Drug Administration has found no evidence for such claims. It just makes food taste more savory.)     

While other food items have umami flavors, it was seaweed that gave the term life.

Roast Chicken With Crunchy Seaweed and Potatoes

Just the other night a few of us were talking about making fried chicken with dulse, and potentially how good it could be. Lo and behold, today we found a recipe for roasted chicken with crunchy dulse!

This recipe calls for kelp and dulse and is an excellent twist on the traditional roasted chicken.

This recipe comes from MELISSA CLARK written in the cooking section of the New York Times

INGREDIENTS

• 4 tablespoons unsalted butter, softened

• 1 tablespoon red dulse flakes or powder

• 1 teaspoon finely grated lemon zest plus 1 teaspoon lemon juice

• 1 ¼ teaspoons kosher salt

• 1 (3 1/2- to 4-pound) whole chicken, patted dry

• 1 small bunch fresh herbs, such as rosemary, thyme or sage

• 1 pound baby potatoes, halved, or quartered if large

• 1 small red onion, halved and thinly sliced

• 2 cups ready-cut (or slaw-cut) kelp seaweed (about 6 ounces), water lightly squeezed out (see Note)

• 2 tablespoons extra-virgin olive oil

• Large pinch of red-pepper flakes

PREPARATION

1. In a small bowl, stir together softened butter, dulse, lemon zest and juice, and 3/4 teaspoon salt. Rub all over chicken, including the cavity, underneath the skin, then on top of the skin. Stuff herb bunch into cavity and transfer chicken to a rimmed baking sheet. Let marinate at least 1 hour or up to overnight in the refrigerator.

2. Heat oven to 425 degrees and place a rack in the middle. Remove chicken from refrigerator and let sit at room temperature while you prepare vegetables.

3. In a large bowl, toss together potatoes, onion, kelp, oil, red-pepper flakes and remaining 1/2 teaspoon salt. Spread mixture out surrounding the chicken on the baking sheet.

4. Roast, tossing vegetables every 20 minutes, until chicken is browned and a thermometer inserted into thickest portion of thigh reads 160 degrees, about 1 hour. Remove from oven, transfer chicken to a cutting board and tent loosely with foil for 10 minutes.

5. Transfer roasted vegetables to a serving platter and top with chicken and any remaining juices from baking sheet. Serve immediately.

Nori and kelp butter recipes

Did you know you can mix seaweed with melted butter to enhance the taste of a variety of dishes? We have provided two examples using two different varieties of seaweed and on two very different dishes. The butter itself is incredibly easy to make by simply grinding (if dry) or pureeing (if fresh/ wet) the seaweed of choice and mixing with melted butter. These recipes were published in Bon Appétit.

Note* the kelp and nori recipes assume using dry seaweed as that’s what is mostly available at the store, however, using fresh seaweed as puree will likely have an even better taste and texture.

1. Scallops with Nori Brown Butter and Dill

   1. Melt butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not let it burn), 5–8 minutes. Transfer to a medium bowl.

   2. Pulse nori and soaking water in a food processor to a coarse paste. Stir into brown butter along with chopped dill; season with salt and keep nori brown butter warm.

   3. cook and serve scallops with nori brown butter, dill sprigs, and lemons for squeezing over.

2. Blackened Cabbage with Kelp Brown Butter

   1. Grind kombu in a spice mill or with a mortar and pestle to a fine powder. (You should have about ¾ tsp.) Heat oil in a medium heavy skillet over medium-high and add half of cabbage, cut side down. Cook cabbage, undisturbed, until underside is almost blackened (the edge of the sides will start to brown as well), 10–15 minutes.

   2. Reduce heat to medium-low, add butter to skillet, and shake pan to help butter get in, around, and under cabbage. As soon as butter is melted and foaming, tilt skillet toward you and spoon browning butter over cabbage, being sure to bathe the area around the core.

Ramen with kelp stock!

Ramen is a popular Japanese dish, it consists of noodles served in a meat or (occasionally) fish-based broth, often flavored with soy sauce or miso. There are also a variety of toppings available.  Ramen has become a culinary explosion, with ramen shops popping up all over the USA.

However, going out for ramen with vegetarian friends can lead to mixed reviews. The main difference comes in the vegetarian broth, and the broth is what makes or breaks a bowl of ramen. To answer this problem, some chefs have started making kelp broths. Kelp broth will naturally have a meaty (umami) taste with a hint of salty ocean. We recently read a review in Broadsheet (food and drink section) from a die-hard ramen fan in Australia. The author of the piece, Molly Urquhart, goes into great detail about her typical disappointment with vegetarian ramen, and how her discovery of kelp broth is more than satisfactory.

We hope to see more ramen shops incorporating their own version of seaweed or kelp broth. Kelp stock would be an excellent meat broth alternative being sustainable, healthy, and economically viable.

New study examines the lipid profile of the sugar kelp (Saccharina latissima)

A recent study titled ”Polar lipid profile of Saccharina latissima, a functional food from the sea” was just published in the journal, Algal Research.

Saccharina latissima is a brown alga (kelp). It is known by the common name sugar kelp, and also sea belt or Devil's apron, due to its shape. Sugar kelp grows relatively fast and large (about 5 meters, or 16 feet long), and its ability to be grown on a long line also makes it an appealing species for near shore cultivation. Indeed sugar kelp farms have been on the rise within the USA.

The researchers examined all the lipids within sugar kelp important for either nutrition or other commercial use. They reported high levels of PUFAs (polyunsaturated fatty acids), such as the highly prized omega-3s, EPA and DHA that are typically sourced from fish oils. Western diets present high levels of omega-6 PUFAs, with a nutritional ratio omega-6/omega-3 greater than 2, which has been associated with increased risk of mortality due to cancer, cardiovascular, inflammatory and autoimmune diseases. However, marine macroalgae, such as S. latissima, present a much higher prevalence of omega-3 PUFAs than land vegetables. A diet rich in omega-3 PUFAs can reduce Omega-6/Omega-3 ratio, being nutritionally more healthful and contributing to the prevention of chronic diseases

Flexible Conductors from Brown Algae for Green Electronics

Researchers recently published about novel conductors in Advanced Sustainable Systems. What makes these conductors so novel is they are made from brown algae or kelps.

Alginate from brown seaweeds are are used to make a flexible sodium alginate film. Ultrathin gold layers are then added to the alginate film. The resulting foils are thin, easy to handle, and shape, while showing good conductive properties.

The researchers believe this novel use of sodium alginate conductors is a “very promising candidate to be employed in green electronics, thanks to the reduced energy consumption required for their fabrication, the absence of toxic components or chemicals that are derived from oil, and the possibility to disassemble the devices at the end of their life in environmentally friendly conditions.”

The research can be viewed here

Novel use of alginate from brown seaweeds transports macrophages into damaged tissues

Professor Metin Avkiran, Associate Medical Director at the British Heart Foundation has been working on ways to treat critical limb ischemia (CLI). CLI is a severe obstruction of the arteries which markedly reduces blood flow to the extremities (hands, feet, and legs) and has progressed to the point of severe pain and even skin ulcers or sores.

To date, clinical trials of cell therapy to date have only shown a modest benefit with disappointing results attributed to the lack of potency of cells injected.

Dr. Avkiran has developed a new macrophage transport capsule using alginate from brown seaweeds. The research found that these macrophages successfully remained in the injured area, new blood vessels formed, and as a result, more blood reached the damaged area.

These studies were preformed in mice models and are expected to move to human trials soon.

Read the full article here from the Tech Explorist

Kelp farming is therapeutic, introducing the Salt Sisters group

Today we discovered the Salt Sisters, a campaign to help women in recovery connect with themselves and their inner strength through a connection with nature.

Founded by Colleen Francke, the Salt Sisters use kelp farming as a way to recovery and support.

“This project isn’t just about growing kelp, helping the environment, or diversifying out of a troubled industry,” says Francke. “I want to show others, and largely women like myself, who may think that they have nothing or no way out of where they are, that in fact they have every opportunity in the world.”

We can’t support this enough! We salute you, Salt Sisters! Keep up the good work.

Read the full article here from National Fisherman

Pickled Kelp Recipe

This sounds so good!

Apparently in Alaska, pickled kelp is a treat sold in stores. They use bullwhip kelp (Nereocystis), which is a brown alga that grows as one hollow stalk, or stipe, through the water column. The long flexible stalk resembles an enlarged whip, which is where the common name, bullwhip kelp, came from. The hollow stalk is cut into rings and pickled.

We can’t wait to try this with other types of seaweed.

Here is a link to an article in Alaska floats my boat, that outlines the process step by step. (Instructions below)

Get your canning supplies ready to go: 

• A large pot with a lid to process the jars in, and enough water to cover the jars by at least an inch

• A small pot half full of water to simmer the lids in

• A large pot to boil the kelp mixture in

• Colander  

• Clean, hot pint and/or half-pint jars (keep hot in simmering water or in the oven)  This recipe fills about six pints or twelve half pints.

• Ladle, spoons, canning funnel, jar grabber, towels to set jars on, lid magnet, cloth to wipe rims, hot pads

If you haven't canned before then please check with your extension service or a reference like the Ball Blue Book of Canning to learn the basics.

Bread and Butter Kelp Pickles:  

• 3 quarts bull kelp stipe sliced into 1/4" to 1/2" thick "O's"

• 2 large onions chopped or sliced

• 1/4 cup canning salt

• 1 pint vinegar 5% acidity

• 1 cup sugar

• 1 teaspoon celery seeds

• 1 teaspoon mustard seeds

• 1 teaspoon ground ginger

• 1 teaspoon peppercorns

• 1 teaspoon turmeric

• 1/2 teaspoon cinnamon

Combine kelp and onion in a large bowl. Sprinkle with canning salt, stir the salt through the kelp and onion. Let stand for one hour.  Rinse well with fresh water.

Get your big pot of water for processing going so that it will be at a boil when your jars are packed. Put new, clean jar lids in the little pot, and start bringing them up to a simmer when you start boiling the kelp.

Measure the sugar and spices, stirring the spices into the sugar to prevent any clumping. Combine sugar and spices with vinegar in a large pot and bring to a boil to make the syrup.

Add the rinsed, drained kelp and onions to the hot syrup and bring to a boil again. 

When you first add the kelp to the syrup it will turn bright green! 

Pack the kelp and onions into a clean, hot jar. Use the back of a spoon to press the kelp in.  Ladle in syrup to within 1/2 inch of the top. If the kelp is packed loosely then you will run out of syrup before all of the jars are filled, so pack 'em in.

Wipe the rim, put the lid and ring on, and proceed to the next jar. 

Process the jars in a boiling water bath for 10 minutes. Remove the jars from the bath, set upright about one inch apart on a folded towel away from drafts to cool. 

Check that all of the jars sealed. If any didn't seal then put them in the refrigerator and eat the pickles within a few weeks.

Label the jars with contents and date. 

The kelp pickles can be eaten right away, but the flavor is better after a week or so.  

Brown Seaweeds Could be Used to Make Bioethanol

Bioethanol fuel is mainly produced by the sugar fermentation process, although it can also be manufactured by the chemical process of reacting ethylene with steam. The main sources of sugar required to produce ethanol come from fuel or energy crops. These crops are grown specifically for energy use and include corn, maize and wheat crops, waste straw, willow and popular trees, sawdust, reed canary grass, cord grasses, jerusalem artichoke, myscanthus and sorghum plants.

Recent research has turned to macroalgae as a potential source of sugars. The most abundant sugars in brown algae are alginate, mannitol, and glucan; whereby the degradation of these polysaccharides requires specific enzymes for the release of monosaccharides. Monosaccharides are most efficiently fermented into ethanol by Saccharomyces cerevisiae and Escherichia coli strains of bacteria.

Using brown seaweeds as a source of bioethanol could reduce pressure on food crops, and help draw down CO2 from the oceans. While biofuels still release CO2, they reduce the demand for finite fuel resources.

Here is a link to a chapter in Advances in Feedstock Conversion Technologies for Alternative Fuels and Bioproducts that outlines the process.

100 year old maps help create historic digital kelp distribution

There are concerns that the global distribution of kelp is dwindling due to climate change, pollution, or over grazing. However, incomplete records of kelp distribution and density make it hard to evaluate the actual kelp loss.

University of Victoria geography Prof. Maycira Costa was introduced to a collection of historical British nautical charts. Dr. Costa quickly realized that kelp distribution was noted on some of these charts.

Using those British admiralty charts from 1858 to 1956, Costa and her research team have now created the first historical digital map of B.C.'s coastal kelp forests. Now they will be able to compare the historical maps with the satellite images from 2002 until 2017 to better understand how much kelp has been lost.

Read the full article here

Canadian seaweed infused gin wins award

Sheringham Distillery is nestled in the heart of Shirley, B.C.

A few of their gins are infused with the winged kelp Alaria marginata, but their flagship gin, Seaside, took best contemporary gin in the WORLD at the world gin awards.

Seaside gin is described as, citrus/ floral and notes of the sea make our gin as refreshing as a seaside stroll. Made from B.C. white wheat, B.C. malted barley, natural botanicals and sustainable hand-harvested local winged kelp (Alaria marginata).

Creator Jason Maclsaac said., “The kelp in Seaside gin gives it a sense of the region. The kelp also ties all the bontanicals together and balances them out and gives it a sense of umami”

Korean style kelp noodles

We have already mentioned seaweed pasta, but did you know about kelp noodles? We don’t mean just kelp cut into strips, but actual noodles made from gelatinous extract from brown seaweeds (kelps).

To make kelp noodles, simply grind dry kelp into a powder, then mix with salt and water.. The sugars within kelp will help make the mix gummy. It takes about 1 cup of dry kelp to make 1/2 serving of noodles. The tricky part is making the mix into noodles. Wait for the mixture to gel then feed through a noodle press.

Luckily, this is a popular dish in Korea and kelp noodles can be found in many Asian supermarkets. The noodles are high in vitamins, minerals, and fiber, as explained in an article on Livestrong. Kelp noodles are much lower in calories than traditional pastas, and are a good way to keep some of your favorite dishes a little leaner.

The shellfish industry needs a kelping hand in fighting ocean acidification

Ocean acidification is a daunting problem for shellfish farmers. It turns out that when the water becomes more acidic, the organisms aren’t so good at building their shells or reproducing. Oyster farms off the coast of Washington have already started to see the detrimental effects of increasing acidity.

In response, Paul G. Allen awarded $1.5 million to the Puget Sound Restoration Fund to investigate how kelp could help. Kelp and other seaweeds are able to take up CO2 out of the water, and therefore would make a micro climate of less acidic water. The research being led by Dr. Jonathan Davis , is specifically aimed at how kelps could be used around shellfish farms to create a acid buffer.

Davis is so optimistic, he has already began researching how the seaweed can be used as an additional commercial product for shellfish farmers. He is actively exploring kelp uses from food to fuel.

This multi-culture approach is really good idea. First off, these seaweeds would contribute to carbon drawdown, aiding in the removal of CO2 in the oceans. Additional benefits are protecting a farmers shellfish product while also adding a new revenue stream by selling seaweed products.

You can read more about the project here

You can read an article about Dr. Davis here

Extracting proteins from seaweed just got a little easier.

If you were to talk into your local GNC vitamin shop, you would quickly realize that there is a wide range of options for protein supplementation. Depending on your price range, dietary restrictions, and ethics, you can choose from a variety of protein sources: milk, soy, pea, egg, hemp, rice, and other plants.

Why don’t we see seaweed protein? Seaweeds are fast growing, rich in protein, and are highly sustainable. A recent publication in the Journal of Applied Phycology suggests that their complex polysaccharide matrix hinders protein extraction. Reported conventional methods for seaweed protein extraction include aqueous, acidic and alkaline methods where extraction yield varies from 24 to 59%. The study focused on using enzymes to enhance the extraction process and was able to extract 74% of the proteins from giant kelp (M. pyrifera)

These results establish a firm basis for further studies on seaweed protein extracts as potential functional ingredients, or towards the production of bioactive peptides through a straightforward, and environmentally sustainable methodology.

How ocean acidification could restructure natural seaweed communities

Sean Connell, of the Environment Institute at the University of Adelaide, recently conducted a study on the effects of ocean acidification (OA) on seaweed communities.

The study was completed in New Zealand’s Bay of Plenty where volcanic vents raise CO2 and increase the water acidity. What the researchers found was that kelp domination was replaced by fast growing turf species. Not only did the volcanic vents increase the growth of turf species, but also inhibited the production of a primary grazer (urchins). These coupled effects allowed turf species to become the dominant in simulated future ocean conditions.

The upper graph showing the control plot where kelp becomes the dominant. The lower graph shows plots with elevated CO2 that become turf dominated.

Predictive studies are full of ambiguity, and fail to address longer term trends such as geographical shifts and adaptions, however, knowing these case studies allows us to be mindful of what we might expect along our own coast.

This study was published in Ecology and can be viewed here

New study uses matrix approach to evaluate ecosystem services by seaweeds

A new study recently came out from the Department of Conservation, Wellington, New Zealand, that uses a matrix approach to evaluate ecosystem services provided by a number of marine species.

The list of species evaluated included seaweeds, crustaceans, worms, and more. The services provided were broken into three main categories: habitat & supporting services , regulating services, and provisioning services.

While this study was New Zealand focused, it serves as a good reference of positive impacts by a species. Furthermore, a number of the study species are currently farmed and this study could be useful in aquaculture spatial planning.

The paper can be viewed here

Food & Wine predicts seaweed to be one of the biggest food trends of 2019!

An article from Wood & Wine, listed their top 11 predictions for 2019. Each listed item was foretasted by a renowned chef. The predictions include everything from restaurant style, phone usage, and food.

Number 6 on the list is KELP! Marc Murphy, executive chef and owner of Benchmarc Restaurants, cookbook author, and Chopped judge, predicts you will start seeing more and more seaweed on menus. Murphy mentions, it’s a good sustainable option for diners and oceans.

If you are interested in the other predictions from 2019, read the full article here

Seaweed common names: Wakame

There are many names for commonly consumed seaweeds. However, the species they refer to vary by region and culture. We will cover some of the most commonly used names for seaweeds, and review the differences between connotation and denotation. This series will review some of the most common common-names in use.

Previous posts include: Nori

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Wakame

Wakame is another edible seaweed popularized by the Japanese. You are probably familiar with wakame in the form of seaweed salad or as the little green strips within your miso soup.

ワカメ pronounced wakame, translates to seaweed, but in modern Japanese dictionaries directly refers to a specific species, Undaria pinnatifida.

Undaria pinnatifida is a brown seaweed (kelp) that grows substantially along rocky temperate coasts. The Latin root is Unda = wavy, and Pinna = pinnately cleft. Wakame in Japanese is derived from waka + me (若布, lit. young seaweed).

As early as the 8th century wakame was known to be harvested off the coast of Japan, China, and Korea. Undaria pinnatifida has since then spread to various regions of the world and has been added to the list of 100 most invasive species. Most recently Undaria pinnatifida crossed the pacific ocean again on debris carried from the 2011 tsunami.

Wakame is typically harvested, dried or blanched, and then sold. Upon purchase the wakame is then re-hydrated by soaking in water or soups.

While in the USA we are more familiar with the term wakame, other cultures call Undaria pinnatifida by other names: Qun dai cai (Chinese), Miyeouk (Korean), or sea mustard (English).

Today many foragers refer to other species as wakame. On the north coast some species of Alaria are being labeled as wakame as there is no native Undaria.

The origin of the word Kelp, and how it helped win the first world war

The term “kelp” originated in Europe and was used to describe the ash of burnt seaweeds. During the 16th century seaweeds were harvested and burnt for sodium compounds (soda), iodine, and potassium compounds (potash). Seaweed potash and soda were used to make glass, soaps, fertilizers, and eventually gunpowder. The seaweeds that contained the most soda and potash were said to be the brown seaweeds, thus Laminariales became commonly known as “kelps.”

Germany, in the late 1800s, was the largest producer of mineral potash in the world. After the start of the first world war, Germany put an embargo on potash, cutting off the largest consumer of potash, the Americans.

In response, the Americans industrialized kelp harvesting in southern California to produce potash for gunpowder.

The kelp harvesting industry has since declined as other sources of compounds were found. However, it was this industrial wartime in the early 1900s that led to intense kelp forest research which has continued to this day.

Hercules Powder Company (South Bay Historical Society)