Cochayuyo Recipes
Cochayuyo is a versatile, nutrient-rich seaweed with a tubular shape. It’s a popular choice for vegetarians as it’s high in protein and can be used in many different dishes.
Typically sold dried, cochayuyo must be rehydrated before cooking. I’ve noticed two main types: light tan and darker, almost black. The darker variety tends to be tougher and has a stronger taste, making it better suited for cooked dishes. The lighter cochayuyo is milder and perfect for salads.
How to Rehydrate Cochayuyo
To rehydrate cochayuyo, simply submerge the dried seaweed in a large bowl of cold water overnight. No need for salt or other additives. Once softened, rinse thoroughly and cut into desired shapes.
