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The Oosterschelde inlet is located in the estuary delta of the Rhine, Meuse and Scheldt in the Dutch province of Zeeland. The National Park "de Oosterschelde" is a nature reserve with excellent seawater quality and resulting in particularly clean algae. These are much better in quality than dried and salted algae.

The use of algae is a very important component in Japanese cuisine. However, many people do not know that there is a long tradition in Europe when it is used as food for algae. Especially in French and German cuisine they are excellently suited. There are many algae to experiment with and each species has its own character, colour and nutritional value, but above all its particular taste. What all algae have in common is the special umami experience.

Our book recommendation: Ocean Greens, by Lisette Kreischer and Marcel Schuttelaar.

Codium Green Fork

  • Season: July to December
  • Taste: Very full taste, a classic
  • Preparation: Codium is used to produce oil, among other things
  • Combinable: Perfect for ice cream


  • Season: all year round
  • Taste: Salty and nutty. Becomes softer by heating.
  • Preparation: Cook or bake in the oven with olive oil and sesame as chips.
  • Combinable: with soy sauce, vegetables and as a nutty note to various things

Screw algae

  • Season: In mild winter all year round
  • Taste: krokant and slightly salty
  • Preparation: Raw. Can be sprinkled with lemon juice a la minute.
  • Combinable: As a krokantan counterpoint to creams, desserts or puree.

Red Horntang

  • Season: July to December
  • Taste: Fruity. Structure reminiscent of Queller (Salicorne)
  • Preparation: process raw, briefly steam or fry in tempura. Dried and as powder a super salt substitute. Paints red.
  • Combinable: Many combinations, both savoury and sweet.


  • Season: May to June (grows at water temperatures below 15°C)
  • Taste: Nutty aroma and mineral taste
  • Preparation: Well suited to wrap fish in the oven for cooking.
  • Combinable: Fish with a strong taste. Also recommended in combination with chocolate

Irish Moss Algae

  • Season: July to October available in small quantities
  • Taste: Slightly salty; unprocessed, the Irish moss algae is very hard
  • Preparation: Cooking to be used as a binder. The binding substances dissolve in water. Also to be fried as chips.
  • Combinable: usable in pudding or aspic

Sea lettuce

  • Season: June to December
  • Preparation: Make raw with olive oil or briefly steam or blanch. Well suited to wrap fish.
  • Combinable: with crustaceans and shellfish

Japanese Sargassum

  • Season: November to April
  • Taste: spicy seaweed taste
  • Preparation: blanch, steam or as tempura
  • Combinable: with potatoes and fish. The strong taste harmonizes best with other spicy dishes.
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