Photo courtesy of Andrew J Martinez / Science Source / Getty.

If it looks like seaweed and is grown in salt water, how can it taste like bacon? How can a staple of the Japanese diet taste like a staple of the American diet?

Through the ingenuity and creativity of scientists at the Oregon State University Marine Science Center.

Oregon State University scientists have developed and patented dulse, a seaweed that tastes like bacon and has more nutrients than kale.

The newly developed dulse, naturally grown along the Atlantic and Pacific coastlines of America, took 15 years to develop. It still provides vital minerals, vitamins, antioxidants, and contains up to 16% protein, but it is an important breakthrough for carnivorously-oriented eaters who may have an aversion to kelp. “When you fry it, which I have done, it tastes like bacon, not seaweed,” says Professor Chris Langdon. “And it’s a pretty strong bacon flavor. You just need a modest amount of seawater and some sunshine.”

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