Flavour Launch Seminar, 28th March 2012: Seaweeds for flavour by Ole Mouritsen, Director of the Centre for Biomembrane Physics, University of Southern Denmark.

2. London Gastronomy Seminars
March 28, 2012 : Flavour launch

3. Eating from the tree of life

6. + 10.000

7. Green (Chlorophyta) 1000-2000
Red (Rhodophyta) 5000-6000
Brown (Phaeophyceae) 1500-2000

8. Weeds ?
Algae, bright order!
By Cryptogamists defended –
Translate marine plants
as Linnaeus intended.
You collect and admire us,
we amuse leisure hours;
“Then call us not weeds,
we are Ocean’s gay flowers.”
Curtis

10. Can you really eat this ?
Saccharina latissima Fucus vesiculosus
(sugar kelp) (bladder wrack)

11. There is nothing more
disgusting than seaweed
Seaweed is appropriate for
distinguished guests
– even kings
www.tangbog.dk

13. Søl (Palmaria palmata)
Wakame (Undaria pinnatifida)
Bull kelp (Nereocystis luetkeana)

18. dashi
Kikunae Ikeda (1864-1936)

19. Konbu (Saccharina japonica)
Katsuobushi

21. The physiology
of taste
Synergy

23. Macrokelp (Macrocystis integrifolia)

24. Dulse (Palmaria palmata)

25. Dashi

26. Nordic
dashi
at
Nordic Food Lab
Mouritsen, Vildgaard, Westh & Williams:
GASTRO 51, 72-75 (2010)
Mouritsen, Williams, Bjerregård
& Duelund:
Flavour 1:4 (2012)

27. Mouritsen, Williams, Bjerregaard & Duelund
Seaweeds for umami flavour in the New Nordic Cuisine, Flavour 1:4 (2012)

28. Irish moss (Chondrus crispus)
Ernst Haeckel’s Florideae (1834-1919)
Spinosum

29. Ulva spp. & Monostroma spp.
(sea lettuce)
ao-nori ; hitoegusa

31. Sugar kelp (Saccharina latissima)

32. Important nutrients in seaweed
• Protein, essentiel amino acids (7-35%)
• Dietary fibers (45-75%, soluble, insoluble)
• Vitamins: A, B (B1, B2, B3, B6, B12 og folate), C, E
• Iodine
• More K-salts than Na-salts
• Minerals: (~ 10x land plants) Fe (>spinach, egg
yolk), Ca (> milk), P, Mg, Cl
• Trace compounds: Zn, Cu, Mn, Se, Mb, Cr
• Essentiel fatty acids (2-5%), omega-3, omega-6
EPA (no DHA)
omega  3
1
omega  6

33. Seaweeds
in gastronomy

34. Lars Williams (Nordic Food Lab, Noma)
Flavour 1:4

35. Fresh shrimp and pickled sea lettuce, stonecrop, and rhubarb juice
Lars Williams, Restaurant Noma

36. Jakob Mielcke
Restaurant
Mielcke & Hurtigkarl

37. Klavs Styrbæk
Restaurant Kvægtorvet

38. `The enlightened kitchen’ (shōjin ryori)