taste the sea

Describing the taste of seaweed to a novice is just as challenging as describing an artichoke. We will give it a try though. Each seaweed type has its own unique taste, yet they are all in varying degrees, salty. Given that seaweed was quite new on our European menu, we spent a lot of time analysing the flavor profiles. With those results, we ensured that Zeewaar's sustainable seaweed products provide the best taste experience. Because we cultivate, we are allowed to harvest the young "plants." Which is very different from wild harvesting products, where by law, they can only harvest old plants. The taste difference is signficant between young and old. Zeewaar also developed a new and unique harvesting & processing system that contribute to the pure taste of our seaweeds. Parental advice: if you tell them it's seaweed, they may scream and run. If you tell them nothing (we draw the line at lying :-), they think it's an everyday type herb you put in that soup. Like parsley or thyme. That way, they won't taste anything weird. Promised. You can tell them later. 18 is a good age.


Brown seaweed type Royal Kombu became famous in Asia for its power as a natural taste enhancer, termed Umami by the Japanese. This can be translated as "pleasant savory taste." It is the 5th taste after salt, sweet, sour and bitter. Other foods that have the umami effect, are cinnamon, sun dried tomatoes, and parmesan cheese. They all have the unique talent of making other ingredients taste better. By itself, dried and pure, Royal Kombu is initially salty, then you taste the hints of other flavors that are harder to pin point. Similar to a wine tasting, Royal Kombu presents layers of delight when you take your time. This type of seaweed can be combined with many different dishes, even with chocolate and melon! But most obvious is the use in savory dishes, like sauces, soups, scrambled eggs, stews, and of course in fish dishes.

bright green lettuce

Sea lettuce looks like its name indicates, lettuce from the sea. In fact, they say that all land-based lettuce stems from this one type that lives in the sea. It has a very different taste profile than Royal Kombu. Dried and pure, the immediate taste is "nutty" the way endive is nutty. When mixing sea lettuce in dishes, it can suddenly present a much more prominent salt experience. Even though, and this is a mystery, biologically it has (proven) much less salt than Royal Kombu.

super mix

For our business customers, we sell these two types separately, or we can mix them upon request. In our branded Zeewaar herb line, we combine these two unique characters. This gives consumers the opportunity of tasting the best of both worlds, and also to enjoy the health aspects of both types. This 50/50 combination can be mixed into all savory dishes. The label on the bottles provide several ideas on what dishes taste best with these new and unique seaweed herbs. If you'd like to know more, our website has recipes to work with (in Dutch). Lastly, you can use the Zeewaar seaweed mix in any recipe mentioning dried seaweed. People tell us the easiest way to start using seaweed every day, is to add it to the dishes you are used to making. Just add a tea spoon or table spoon per person, depending on your preferences, and it will make everything you eat tastier and healthier.

Zeewaar The first seaweed farm in The Netherlands