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seaweed.san

@seaweed.san

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We participated in the final kelp harvest season of @seaweed_city removing dried kelp, cleaning grow lines, and preparing containers for the next season. Seaweed City has been dedicated to kelp cultivation, harvesting, and water bioremediation at @governorsisland for over 5 years. Through giant seaweed farms, they work to restore marine ecosystems, absorb carbon, and protect coastlines. We are happy to collaborate with initiatives like this that transform the relationship between the city and the ocean. In times of climate crisis, kelp cultivation is an act of care for our future. Many thanks to @shan.mahmud @lukeeddins and the entire @seaweed_city team for making us part of this necessary and relevant work. And thanks to the collective energy of the enthusiasts and people from different disciplines who also participated.
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Ramp-spiration from the 2026 Ramp Harvest!! Ramp season is wrapping up soon! Enjoy them while you can and preserve them for that one-of-a-kind wild allium flavor all season long. You haven’t lived until you’ve tried ramp salt on a tomato so get to it! ⚠️ But first, a ramp PSA! If you are foraging for ramps, best practice is to only take one leaf per plant. With their 5-7 year life cycle, ramp populations can be easily damaged from over harvesting. In order to ensure they’ll have ramps for years to come, Greenmarket farmers leave plenty of ramps behind, rotate where they harvest each year, or, if they have access to fewer ramp patches on their lands, just harvest the leaves. 🌱 Ramp queso by @noreenwasti! Think ramps sautéed then folded into a creamy roux with cheddar, jalapeños and smoked chili then drizzled with ramp oil. 🤯 🌱 Another @noreenwasti ramp creation: ramp salt! That shade of green 🤌 🌱 Satisfy your inner child with creamy ramp and leek shells à la @handmethefork 🌱 Eggs sunnyside up and absolutely swimming in ramp pesto by @chefsdaughtershop 🌱 And a moment for the ramp pesto herself (@chefsdaughtershop) 🌱 Ramp compound butter is a classic and @melissakaspershapiro has the technique! 🌱 Oh you pretty thing! Ramp spaghettini from @vicsnewyork. 🌱 The cutest ramp buckwheat pancakes. A delightful way to enjoy! Thanks for the inspo, @hifromthemarket! 🌱 @seaweed.san experimented with soy sauce-konbu marinated ramps this season! After a 24-hour infusion, the ramps and the sauce were delicious served over rice, tofu, and in pork fried rice.
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My first-ever SEAWEED mukbang - hopefully one of many 🌱🍝 this is spaghetti del mer by @bordabord.algues. I filmed this in June, while in the field reporting for the @guardian 🕵🏼‍♀️Although I was hot on the heels of a different story, I was pleasantly surprised to find multiple seaweed products in the co-op in Bidart in Pays Basque, France or Euskal Herria. What is your favorite way to eat seaweed? And do you see fresh seaweed in your grocery store? Share in the comments below or DM 💚🌞🌊
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アメリカのニューヨークから、Instagramで海藻について発信してくださっている方がおられるようです。 その名も、「seaweed san 海藻さん」（@seaweed.san） https://www.instagram.com/stories/seaweed.san/ この度、昆布の表面に浮き出る白い粉について書いて下っていたのですが、その際に私が書いた「こんぶ土居店主のブログ」の過去記事を引用して下さいました。 2020-06-29投稿の「昆布の表面の白い粉」ですが、海の向こうで私の書いたものを読んで下さっているとは嬉しいですね。 『Mr. Doi writes that the amount of white residue varies not only according to the kelp’s quality, but also depending on how it’s processed and stored. So, more powder on the surface doesn’t necessarily mean higher-quality kelp. （土居氏は、白い粉の量は昆布の品質だけでなく、処理や保存の仕方によって異なると書いています。 ですから、表面により多くの粉がかかっても、必ずしも高品質の昆布を意味するわけではありません。）』と端的に表現して下さいました。 詳しい内容については、私の当時のブログをご参照下さい。 https://konbudoi4th.hatenablog.com/entry/2020/06/29/112146 （@seaweed.san）さんの、この日の投稿は、とても面白いですよ。 三枚目の写真には、偶然にも昆布の粉が描いた驚きのアートが見て取れます。 ぜひチェックを。 https://www.instagram.com/p/DKNBDhsRZYu/?img_index=1 一点だけ修正を書くとすれば、昆布の表面の白い粉の主成分であるマンニトールについて、『It is often referred to as a component of Umami』と書かれている点です。 マンニトールは糖アルコールですから、アミノ酸や核酸の味を表現する際に使われる「UMAMI、うまみ」ではありません。 「うまみ」という言葉が流行り言葉のように使われている現状について、過去から何度も問題提起してきましたが、私共では「うまみ」という言葉を一切使わないようにしています。 そちらについては、2024-12-21のブログ「『うま味』『UMAMI』とは、新しい『造語』である。」にて詳しく書いています。 しかし、この日の投稿は、日本語を理解しない方が翻訳機能を利用して読んでも意味が全く通じません。 このあたりも、「UMAMI」という言葉の問題点なのです。 https://konbudoi4th.hatenablog.com/entry/2024/12/21/121511
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