What Do I Do with Dulse? | Vegetarian Times Skip to main content

What Do I Do with Dulse?

What Do I Do with Dulse?

Even if you don’t know what “umami” means, you’ve probably heard the word lately. It was coined by Japanese chemist Kikunae Ikeda, who pinpointed the glutamate molecule present in a special group of foods that merge savory, tangy, and earthy flavors. Today the word “umami” has come to be known as “the fifth taste” (after sweet, salty, sour, and bitter), and has entered the culinary lexicon in kitchens throughout the world.  You’ll find this fifth taste in foods like mushrooms, cheese, and soybeans.

Sea vegetables, too, are loaded with umami, and a good introduction to its palate-piqueing properties. I’m particularly fond of dulse, a purple seaweed often sold in flake form, for its ability to add a salty splash of color to dishes that need a bit of edible sparkle, like my simple lunch of brown rice and cherry tomatoes garnished with parsley and dulse, pictured above. I also like to sprinkle it over dressed salads (the dressing helps the dulse cling to your greens)—especially salads with other umami foods like tomato and asparagus.

Dulse also enhances the flavor of soups, including miso soup and even minestrone. Try adding dulse to your next batch of guacamole to amp up the rich flavor of the avocados. High in trace minerals including iodine and potassium, dulse gives a little nutritional boost whenever you use it, which I recommend doing often.


Do you do dulse? What’s your favorite way to use it?


Comments on this Blog

I use dulse when I make my "un-Tuna" salad. I chop red onion and celery finely and add to either drained chick peas mashed (but chucky) sprinkle with dulse and add light vegannise. I also make my "un-Tuna" using tempeh which I crumble and steam for 10 and add the onion, celery, dulse flakes and vegannaise.

I love DLTs. Good bread, good mayonnaise, sliced homegrown tomatoes and lightly pan-fried dulse (I use olive oil). Tastes wonderfully bacon-y.

Debbie, what a great idea! I can see how the salty sea-taste of the dulse would add the perfect "un-tuna" flavor. Thanks for sharing!