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wakame-sourdough

The first time I had seaweed bread was on my trip to Japan two years ago. Bread, especially sourdough, is quite new to Japanese cuisine. Japan is a maritime nation surrounded by the ocean and known for its rich sea life. Among the beautiful seafood, you can find an incredible variety of seaweeds. Wakame is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. Wakame has a briny, salty, umami flavor, with a little bit of sweetness as well. It will taste of the sea, or at least evoke those notes, but without any fishiness. It's a very particular bread and I encourage you to give a try. Goes incredible as bread for a sandwich or simply toasted than topped with butter. OH, Mamma!

Ingredients