The main dish served at this year’s Nobel Prize banquet featured a white fish stuffed with seaweed and scallops.
Seaweed contains glutamic acid, an umami component that is said to create a powerful synergistic effect when eaten together with foods rich in inosinic acid, making flavors taste even more delicious. Using seaweed as an umami base, pairing it with inosinic-acid–rich white fish, and layering in scallops, which also contain glutamic acid, would have resulted in a truly exquisite dish.
From a traditional medicinal (yakuzen) perspective, the combination of white fish, scallops, and seaweed achieves a good balance between “adding” and “removing.” White fish is known for kenpi and hokki effects, it supports digestive function and replenishes energy, while also being easy to digest. Scallops are said to nourish yin, helping restore moisture essential to the body, calming the mind, and easing feelings of restlessness or anxiety. Seaweed supports detoxification; it is believed to soften hardened masses and swellings in the body while helping to eliminate excess fluids and heat.
When people think of seaweed, they often imagine the effort of making stock, which can feel a bit daunting. However, seaweed is most valuable when used regularly in everyday cooking. It is rich in iodine, which boosts metabolism and supports growth, contributing to healthy hair and skin. Its dietary fibers-alginic acid and fucoidan, help suppress spikes in blood sugar levels and improve the intestinal environment. Seaweed also contains more than 20 times the minerals found in milk, about seven times as much calcium, and nearly 40 times as much iron, all with good absorption rates.
Seaweed can be stored at room temperature for long periods, and there’s no need to prepare stock every time. Simply cut dried seaweed into small pieces with scissors and add it directly to miso soup or side dishes as an ingredient. Sticky tororo-style seaweed is even easier, just sprinkle it on. I encourage you to make seaweed a part of your daily life.