‘It's a Revolution’: How to Put Seaweed on the Menu

A food from our past… 

Throughout human history and across the globe, seaweed played a central role in a variety of food cultures. In Japan, Korea and China, seaweed has provided a staple part of diets since prehistoric times; in Japanese cuisine today, 21 species are still used in everyday cookery. In Chile, seaweed’s role as food long predates colonisation, with cochayuyo — the most abundant local variety — playing a significant part in Indigenous cuisine. Today, cochayuyo is still commonly used in a meat-free version of charquicán, a traditional stew, as well as in salads, empanadas and ceviche. 

For New Zealand’s Māori peoples, karengo (closely related to nori) was an important source of nutrients, especially through the winter months, and the Ngāi Tahu tribe also used rimurapa, or bull kelp, to make flutes and food storage bags called pōhā. Although not widely practised today, these traditions are recognised in legislation: the Ngāi Tahu Claims Settlement Act (1998) acknowledges Ngāi Tahu's customary rights to harvest seaweed within their traditional gathering grounds and protects rimurapa and karengo from commercial harvesting in these areas. 

However, not every culture for which seaweed was a traditional source of food has maintained that relationship. Before the arrival of the potato to Ireland in the 17th century, for example, seaweed was farmed and used as food, animal feed, fertiliser and fuel. It provided much-needed sustenance throughout the winter when the land could not; later, during the Great Famine of 1845-49, it became a last resort for starving families. This led to a cultural association with poverty and hardship and, as the nation slowly recovered, seaweed lost its valued place at the Irish table.  

Elsewhere, the story is environmental rather than cultural. In Haida Gwaii, a group of islands off the coast of British Columbia, Canada, kelp is an important heritage food for the Haida people, an Indigenous nation that has lived here for at least 12,000 years. However, after the fur trade decimated local sea otter populations, sea urchins — their natural prey — began to over-run the coasts. These urchins decimated kelp forests in the area, simultaneously destroying other Indigenous heritage foods in the process, such as abalone and herring roe, both dependent on kelp as part of the local ecosystem.  

Hailed for its health benefits and its role as a heritage ingredient, recent years have seen the first stirrings of a seaweed revival. In fact, on seashores around the world, chefs, activists, Indigenous communities, innovators and scientists are exploring the potential of seaweed as a food, a fertiliser, a bio-stimulant and even a replacement for plastic packaging.  

… and a food of the future 

Much as it once provided valuable nutrition for the Māori through those bleak winters and for the Irish during the darkest point in their history, seaweed can help us in our modern fight against food insecurity. As the World Bank says, “At a time when global resources are increasingly overstretched, it is particularly important that the world makes the most of those resources – such as seaweed – that can both be swiftly regenerated and potentially help to regenerate the ecosystems that support them.”  

As the global population continues to grow, one of the biggest challenges we face is how to feed everyone — not just providing sufficient caloric intake, but ensuring our food systems can support healthy, thriving populations. “Seaweed is a powerhouse of nutrition, with minerals, vitamins, trace elements and other extremely beneficial compounds,” says Irish medical doctor, seaweed expert and author Dr Prannie Rhatigan. “There’s a lot of interesting research going on into the potential anti-inflammatory properties of seaweed, which could be huge, as inflammation is the root of so many illnesses today. It’s also being researched for potential anti-obesity and anti-cancer benefits.”  

“The nutritional profile is staggering in its elegance: 10 times the mineral density of terrestrial plants, delivering micronutrients that land-based ingredients simply cannot match,” says Chef Geronimo Ramos III, food activist, Chef and Owner-Operator of Rooted Table, a digital design and culinary consultancy in the US. “For the increasing number of diners seeking functional nutrition, seaweed provides bioavailable iodine and trace minerals that support hormonal health and metabolic function.”  

Growing seaweed is an extremely low-impact form of aquaculture, requiring no need for fertilisers, using no land and generating no pollution. Seaweed also filters excess nutrients from our oceans, including phosphorus and nitrogen, often the unwanted products of nearby fish farms, agriculture and sewage facilities — meaning that seaweed farms actually improve the condition of the water around them. 

Cultivating seaweed can even offer an important additional source of income for fishing communities, helping to discourage overfishing while supporting small family businesses, local economies and indigenous fishing practices. Since it also sequesters carbon and plays a significant role in supporting marine biodiversity, it’s clear that seaweed deserves a place on the plates of the future. 

It also grows incredibly fast. “Some of the giant kelps, such as Macrocystis, grow up to 50cm per day, many of them reaching up to 60 metres in height in kelp forests,” says Dr Prannie. “Here's what makes seaweed revolutionary: it's the only ingredient that becomes more sustainable with increased demand,” says Geronimo. “Every pound we purchase supports farms that sequester carbon at 20 times the rate of land-based plants, while creating habitats for marine life. We're not just feeding people — we're healing oceans.” 

With low inputs and no land use required, a net positive effect on the environment and providing an abundance of nutrients, seaweed is a valuable tool at our disposal — so how can we ensure it’s a fundamental part of our future diets? “The first thing to change is our behaviour: we need to learn how to use and cook seaweed,” says Vincent Doumeizel, UN advisor and global voice for seaweed's role in food, packaging and climate solutions, and author of The Seaweed Revolution. “We need to vote seaweed. Each time we eat and we drink, we shape the world of tomorrow through our decisions.” 

Putting seaweed on more plates 

Chefs and restaurants must lead the way if seaweed is to become a staple part of diets around the world. In creating and perpetuating food trends, they can guide their customers towards nutritious and sustainable ingredients, ultimately influencing how we all eat when we’re at home.  

“As chefs, when you source and present seaweed on your menus, you are doing your dining community an enormous service,” says Dr Prannie. “Whether farmed or wild, seaweed is good for people’s health; when you source and present it, you are offering a culinary education. Many people will choose a dish in a restaurant that they wouldn’t cook at home, so if your menu influences people towards better food choices that are also sustainable and local, you’ve done something to be proud of!”  

Seaweed also represents an opportunity for culinary creativity, allowing chefs to experiment with a plant-based and affordable source of umami (thanks to high levels of glutamic acid) as well as a vegan alternative to gelatine, and encouraging them to interpret and represent ancient cuisines anew. “Seaweed isn't just another trend ingredient — it's a solution to the fundamental challenges defining modern gastronomy,” adds Geronimo. “Seaweed offers unparalleled umami complexity without the labour intensity of traditional stocks or the cost burden of premium proteins. A pinch of wakame delivers what hours of simmering once did.” 

How to source seaweed sustainably 

When done with care, seaweed farming can be extremely beneficial for its surroundings — something that can rarely be said about agriculture. Dr Prannie points to integrated multitrophic aquaculture as an approach that helps to maintain balance; this is a system of raising multiple aquatic species from different trophic levels together, utilising the waste from one species as a resource for another. For example, one system may include seaweed seeded on long lines, bivalves and fish. 

Dr Prannie notes that focusing on the species native to your own shores is a fantastic way to include provenance in your messaging; in Ireland, where she lives and works, this includes 3,500km of coastline. “Chefs don’t have to grapple with trips to the shore: many harvesters have milled and ready-to-use dried seaweeds available. Find your local harvester and strike up a relationship with them.” Just like vegetables from the land, seaweeds are also seasonal, so how they feature on your menu can evolve throughout the year. “Having said that, seaweeds can easily be dried and stored for later use, so they can be a staple on the menu all year round.”  

Chef Yuuki Tanaka is the owner of Ise Sueyoshi, a traditional Kaiseki restaurant in Tokyo, Japan, and he’s adamant that chefs must respect and celebrate seaweed’s important cultural roles. He says, “I choose seaweed that is deeply tied to regional traditions, such as hijiki harvested by ama divers in my hometown, Mie Prefecture.” Ama diving (literally, ‘women diving’) is a 2,000-year-old practice of freediving and hand harvesting by a tradition of Japanese women. This incredible physical feat is accomplished on a single breath, without any scuba equipment. “While there are exceptions, I fundamentally believe that ingredients and techniques nurtured over a long history are, in themselves, proof of a sustainable way of life in that region,” says Yuuki. 

For Geronimo, it's about partnering with producers who view their farms as marine regeneration systems. “The growers I work with, like Daybreak Seaweed and Maine Coast Sea Vegetables, aren't just harvesting; they're actively improving water quality while creating ingredients that elevate our craft. They're partners in a regenerative food system. Even established operations like Hog Island Oyster Farm are expanding into sea vegetables, recognising that the future of aquaculture lies in biodiversity.” Geronimo’s sourcing philosophy centres on terroir — the same principle that drives his relationships with vegetable farmers and winemakers. “Local waters produce seaweed that harmonises naturally with our regional ingredients. When I'm serving Kumamoto oysters, I want kelp that grew in the same ecosystem. This isn't romanticism; it's flavour science,” he says.  

How to bring customers on board 

Geronimo believes that customers are ready to welcome seaweed into their diets; chefs simply need to act as facilitators. “We're witnessing a profound shift in how diners engage with their food. While consumers have already embraced seaweed in skincare and wellness, the culinary world remains frustratingly behind. This creates an extraordinary opportunity for chefs who understand that our guests are already primed for this ingredient; they're just waiting for us to deliver it thoughtfully.” 

“What’s not to love about seaweed?,” says Chef Josiah Hernandez, Owner of Chef’s Garden in Puerto Rico. “It is an ingredient that is so underutilised, with so much potential. With its umami-rich flavour compounds and diverse textures, seaweed can make any dish more complex — from savoury foods to desserts.” 

Josiah is leading the way in creating an appetite for seaweed in Puerto Rico, where it hasn’t historically played a significant cultural role; however, he says Puerto Ricans have become more open to eating seaweed as Asian cuisines have grown in popularity. “We are an island surrounded by water,” he observes, “and I truly hope that we can motivate people to develop sustainable seaweed farms in Puerto Rico.”  

Over the last two years, Josiah has connected with university professors to identify a handful of edible seaweeds that grow abundantly on the Puerto Rican coasts. Padina australis is one particular type that he describes as a ‘protagonist’ in this story. “This seaweed grows in abundance in the Atlantic, Pacific and Indian Oceans attached to rocks near the coastlines, and is incredibly renewable,” he says. At Chef's Garden, the team forages for this seaweed and places it on their menus with great pride. 

“Seaweed is an incredibly versatile ingredient, with each type offering vastly different characteristics,” says Yuuki. “Flavour and texture can vary greatly depending on the form of processing or preservation — whether salted, dried, frozen or fresh. It’s important to understand these characteristics and choose the best option for the intended use. I recommend beginning by incorporating seaweed as a component of a dish — for example, using it as part of a broth, mixing it into sauces or gels as a purée — and then gradually expanding its role in the overall menu. This is a natural and manageable starting point.”  

“Integration should be invisible before it's intentional,” says Geronimo, recommending a graduated approach that builds familiarity through flavour before introducing texture or visual elements. He suggests starting by replacing conventional seasonings with seaweed-based alternatives. “Furikake transforms everything from roasted vegetables to ice cream with mineral complexity that diners can't quite place, but crave. Kombu in broths delivers glutamate richness that eliminates the need for long reduction times while adding nutritional depth.”  

The next stage is to use seaweed as a means of enhancing familiar formats without dominating them. “Wakame in salads provides textural interest. Dulse bacon offers smoky, umami-rich notes that vegetarians and omnivores alike find satisfying. Nori becomes a vehicle for familiar flavours — think Korean-style tacos or locally-sourced hand rolls. Here, seaweed is one part of the story.” Finally, he points to the ‘celebration level’, where seaweed becomes the star of a dish. “Think full seaweed salads, kelp noodles or my signature kelp escabeche,” he says. “This level requires confidence from both chef and diner.” 

“We use it in our stocks and for brining fish; we make soups with it; we fry it and use it as chips on plates where we want to add a crunchy umami bomb,” Josiah says. He finds the best way to get customers excited about eating seaweed is to focus on flavour pairings and health benefits. “Many customers are a little afraid it will have a ‘fishy’ taste, so we try to pair it with other flavours that will add balance and elevate its umami richness. For example, we do a seaweed-sesame-parsley aioli that works well with fish, pork or vegetable dishes. We recently served a lemongrass-seaweed broth with lamb leg dumplings, and we also made a confit Caribbean celery root amuse bouche topped with apple compote and crispy fried seaweed. The options are endless.” 

Yuuki observes that not everyone is comfortable with the idea of eating seaweed and says that chefs can help by making this as easy and attractive as possible. “Especially among international guests, there are some who react negatively to visible seaweed. On the other hand, where its appearance isn’t noticeable — like kombu dashi — it’s generally well-received. Guests who are accustomed to fine dining tend to enjoy dishes that highlight seaweed, but for those who are not, I feel it’s important to design the menu with consideration for visual appearance, aroma and texture. For instance, the California roll wraps the nori on the inside — this is a great example of food design that takes consumer psychology into account.” 

Language matters: crafting the seaweed story 

Geronimo’s biggest insight is that the language you use on your menu will help to shape diners’ perception. “‘Kelp carbonara’ triggers resistance; ‘house-made pasta with coastal vegetables’ creates curiosity,” he says. “Lead with familiar elements, then reveal the seaweed story through description or server interaction. This approach transforms potential scepticism into genuine discovery.” 

Language matters, as Irish chef Jp McMahon observes in his book, An Irish Food Story (2024). “When you call something a weed, it tends to get overlooked.” Using phrases like ‘sea vegetables’ on menus, focusing on specific varieties and including details around provenance will help to make these incredible ingredients more appealing and accessible. 

“Excitement stems from connection, and connection requires narrative. I've discovered that seaweed sells itself when you tell its complete story through three essential lenses,” says Geronimo. The first of these highlights the craft. “Every ingredient has a maker, and seaweed's makers are particularly compelling. When I describe the two-woman team at Daybreak Seaweed revolutionising how we think about marine agriculture, diners understand they're experiencing something crafted, not commodified. This personal connection transforms a dish from mere sustenance into a story worth sharing.”  

Next up is the impact story. “Environmental responsibility isn't just marketing — it's increasingly central to how conscious diners evaluate their choices. Seaweed isn't neutral consumption; it's regenerative dining. When guests understand their meal choice contributes to ocean restoration, they become advocates.” Finally, Geronimo will hit his guests with the flavour narrative. “I describe seaweed's umami complexity as 'mineral-forward' and 'ocean-fresh' rather than 'briny' or 'fishy’. I compare it to ingredients they love — explaining how wakame adds the same depth to salads that aged Parmesan brings to pasta. The goal is creating flavour anticipation, not ingredient anxiety.” 

He adds that staff training plays a crucial role. “Servers need language that builds confidence rather than requiring explanation. Menu descriptions should emphasise seaweed’s benefits — 'nutrient-dense,' 'mineral-rich,' 'ocean-to-table' — positioning it as enhancement rather than substitution. The breakthrough moment comes when guests realise seaweed isn't exotic — it's essential. It's the missing element that makes everything else taste more like itself.” 

Going further than food 

Past its use as a direct source of food, seaweed can also support sustainable agriculture further up the supply chain, as fertiliser and animal feed. “Using seaweed as animal feed will reshape our food system,” says Vincent. “It can support animal welfare and reduce the need for antibiotics by their boosting immune systems.” There’s even some preliminary research that suggests including seaweed in ruminant diets can reduce methane emissions. “The more important impact seaweed can have on our food system (as stated by the World Bank) may even be in the form of bio-stimulants.” Natural plant bio-stimulants are substances that can enhance crop productivity, nutrient use efficiency and, ultimately, yield quality.  

Seaweeds have historically been used in many coastal areas to enhance soil fertility and crop productivity. Today, research supports these benefits; studies show that seaweed extracts can stimulate rooting, enhance chlorophyll content, improve stress tolerance, enhance nutrient uptake and reduce the need for chemical fertilisers.  

What’s more, seaweed is increasingly being explored for its potential as a planet-friendly packaging material — something that could be revolutionary for the hospitality sector. “From a packaging perspective, seaweed gives us the functional properties we need — like grease and moisture resistance — without relying on synthetic plastics or harmful chemicals like PFAS,” explains Co-Founder and Co-CEO of Notpla, Pierre Paslier. Notpla is a UK company and a leader in the emerging market for biodegradable plastic alternatives. 

Unlike bioplastics or other synthetic coatings, Notpla’s seaweed-based barrier is truly plastic-free, verified as such by the Dutch government under the EU Single-Use Plastics Directive — the first to be recognised as meeting their strict criteria. Thanks to this, Notpla packaging breaks down naturally in home or industrial compost and can even be recycled in paper waste streams. It’s also safe in general waste, leaving no microplastics or other harmful chemicals behind. 

 
Pierre says that seaweed-based packaging works well for a wide range of food-to-go and takeaway items, from hot mains and burgers to salads, sandwiches and baked goods. “We've seen our packaging used everywhere from Wembley stadium to IKEA, across university campuses and through millions of deliveries with Just Eat,” he says.  

“If more operators move away from plastic-lined and PFAS-treated packaging, the reduction in plastic pollution and toxic chemical exposure could be huge — not just for waste systems, but for soil health, waterways and human health,” Pierre continues. “Independently verified LCA data shows Notpla's coating offers up to 79% reductions in greenhouse gas emissions compared with typical items on the market, so the wider environmental impact is dramatic, too. By scaling natural solutions like seaweed in packaging, the hospitality industry has the chance to show that it can be part of a regenerative cycle that gives back to the planet and prioritises the health of its customers.” 

“The hospitality sector has a critical role to play in this systemic change,” says Vincent, encouraging hotels in particular to make use of seaweed beyond the kitchen. “Soaps, shampoos, and personal care items can be made from algae-based formulations and packaged with them, too. In the mini bar, guests might discover seaweed-infused sodas, coastal beers or botanical gins made with kelp. Even the sachets for coffee and tea can be made from dissolvable seaweed film, disappearing into the drink and leaving no trace — just a memorable guest experience. Beyond the bathroom and bar, algae can quietly transform the entire guest room. Carpets dyed with local seaweed tell a story of place. Walls painted with algae-based pigments offer a nontoxic, breathable atmosphere. This is a very dynamic ecosystem with a lot of creativity — it's a revolution.” 

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Lead image credit Seaweed Energy Solution and Vincent Doumeizel.