Kelp are often used for creating stocks for Japanese cooking and they’re a great vegetarian option. It gives wonderful depths of flavour. You can even use the leftover and marinade it and use them all up. I will try and do another post about it soon.
We foraged some in Scotland when we were visiting several months a go (see picture above). We stayed in a cottage near the sea and it was really easy to forage on low tide. To store the kelp, its best to dry them in the sun after washing off any sand or grit. We just literally hanged them outside along with our laundry. You know it’s ready when they go all hard and dark.
miso vegetarian 