How to clean fresh seaweed

Fresh seaweed can be washed directly with clean water, but it is important to use gentle techniques to avoid nutrient loss. When cleaning, it is mainly necessary to remove sediment, plankton, and salty seawater. Methods such as rinsing with running water or soaking in diluted salt water can be used. Fresh seaweed often adheres to microorganisms and sediment in seawater on its surface. It is recommended to place the seaweed in a leaky basin and gently rinse it with flowing cold water. The water flow should not be too fast to avoid damaging the structure of the seaweed leaves. When rinsing, gently tap the seaweed with your fingers to allow it to fully contact the water flow, and repeat this process two to three times to remove most impurities. If the seaweed has a strong salty taste, it can be soaked in light salt water for five minutes. The salt concentration is about one-third of seawater, which can both desalinate and preserve the freshness.

Some seaweed collected from certain sea areas may contain a high amount of plankton. You can first spread the seaweed flat in a deep dish, add clean water, and stir quickly for ten seconds. Let it stand for two minutes until impurities settle, and then remove the upper layer of seaweed. Be careful to avoid prolonged soaking, as exceeding ten minutes may result in the loss of water-soluble vitamins. After cleaning, the seaweed should be immediately drained of water as it is prone to bacterial growth in a damp state.

It is recommended to consume fresh seaweed after cleaning as soon as possible. Unused seaweed can be spread flat on kitchen paper to absorb moisture and stored in the refrigerator. Seaweed is rich in minerals such as iodine and calcium, and the cleaning process should minimize rubbing to protect the surface nutrient film. It can be used directly when making cold dishes or soup, and does not need to be washed again before high-temperature cooking to avoid repeated contact with moisture that affects the taste.