Iceland review - 2013, Qupperneq 58

In fact, seaweed use is so extensive that it’s already a part of our
daily lives, even if we don’t realize it, says specialist at Reykjanes
Nature Center Eydís Mary Jónsdóttir. “It’s used both directly and
indirectly in everything from ice cream to ketchup, shampoo and
toothpaste.” Kristín Þórunn Helgadóttir has been making use of
the resource too. Collecting seaweed from the beaches of her
home in the West Fjords for several years, she now designs jewelry
termed fjöruperlur or ‘beach pearls.’
The increased interest in seaweed has come about due to a
number of reasons, Jón Trausti says. “With the increase of research
that backs up health claims regarding the use of algae for human
consumption as well as growing health awareness among consum-
ers, there has been increasing interest in seaweed as biomass with
various potentials.”
oCeAN’S gArDeN
Chef Sveinn Kjartansson is among those to champion the ben-
efits and versatility of seaweed. Sveinn has eaten seaweed for as
long as he can remember and has used it in his culinary creations
over the years. “As children, we used to eat dried dulse as a snack.
That’s what we used to eat instead of popcorn when we watched
a movie.”
Regaining popularity as a health food, companies like Seaweed
Iceland Ltd., are drying and packing different varieties for retail.
Since 2011, the small company based in the village of grindavík,
Southwest Iceland, has sold its products to Whole Foods in the
United States.
Since mapping the utilization of seaweed in Iceland, Eydís has
become increasingly interested in seaweed and makes frequent use
of it. “We use both dulse and sugar kelp as a snack—the kids love it
and we get a craving for it. It’s filled with vitamins and minerals. But,
you either like it or you don’t. There isn’t really anything in between
with seaweed,” Eydís says.
Containing the so-called fifth flavor (savory) or umami, seaweed
is said to enhance the natural flavor in food. “If you cut dulse really
finely, you don’t notice it but it just brings out the taste in meat and
fish and also adds nutrients,” Eydís says, adding that she also adds it
to the dough when she’s making bread.
SoAKINg It uP
Seaweed can also offer a unique experience when combined
with Iceland’s geothermal hot water. Bogi Jónsson’s Peace garden
Seaweed Bath is one such place that harnesses two of the best things
Iceland has to offer. Located next to the lighthouse and camping
ground in garður on Reykjanes peninsula, Southwest Iceland,
Bogi’s home spa has been slowly gaining in popularity.
Since opening the bath with his wife Narumon Sawangjaitham
(Nok), originally from Thailand, to the public a couple of years ago,
they have been getting between ten and 15 visitors a week, mostly
foreign tourists. “It’s popular among Japanese tourists,” he says.
Convincing Icelanders is more difficult, though. “They take one
look at it and go ‘ewww, it looks weird’ or ‘it smells’ but then if they
try it, they quickly realize the benefits and see how soft it makes
their skin,” Bogi says.
56 ICELAND REVIEW
INNOVATION
located within a short distance of the Blue lagoon, Bogi says his Peace garden Seaweed Bath offers an alternative, a more personal experience.