Wakame is an edible brown seaweed that is native to the cold and temperate coastal areas of Korea, China, and Japan. It has a delicate flavor and a slippery texture. Dried or salted wakame is often incorporated into a variety of East Asian dishes, including miyeok guk, miso soup, and tofu-based salads. Although wakame’s popularity remains confined to East Asia, many natural food stores in the West have started stocking it as a supplement because…
Sea lettuce is an edible green seaweed that grows along the coastlines of the world’s oceans. It is eaten by a number of sea animals including sea slugs and manatees, although humans have also eaten it for centuries. Characterized by its bright green color, lettuce-like appearance (hence the name), and somewhat waxy taste, sea lettuce can be eaten raw in salads or cooked in soups. Compared to other sea vegetables such as nori, kombu, and bladderwrack,…
Arame, also called sea oak, is a brown seaweed that is commonly harvested along the coasts of Japan and South Korea. As with kombu, dulse, and other sea vegetables, arame is used liberally in Japanese cuisine, and it is renowned for its versatility owing to its sweet, mild flavor. Indeed, you’re likely to find arame in many Japanese appetizers, muffins, soups, toasted dishes, and casseroles. Arame is less popular in the West, although more and…
Nori is an edible red seaweed that is popular in East Asia, especially Japan. In the West, it is perhaps best known as the seaweed that wraps pieces of sushi, although it is also used as a garnish, for flavoring noodle dishes and soups, or as a health supplement. Indeed, as the nutritional value of nori continues to come to light, more and more health food stores worldwide are beginning to sell it in fresh…
Kombu, also called dashima or haidai, is an edible brown seaweed that belongs to the Laminariaceae family. It is popular as a cooking ingredient in East Asia, especially among the Japanese, who use it to make dashi, a stock soup. Kombu is mainly harvested along the shores of Japan and Korea, and it is usually sold dried or pickled in vinegar. It is also used to make “kombucha,” a seaweed tea renowned for its rejuvenating…
