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,…
Bladderwrack, also called rockweed, black tang, red fucus, and various other names, is an edible brown seaweed that grows along the coasts of the Atlantic and Pacific oceans and the North and Baltic seas. Like many other seaweeds such as kelp, nori, and kombu, bladderwrack is beloved – especially in East Asia – for its medicinal properties. Indeed, it was the original source of iodine in Europe, and was used in the early nineteenth century…
Irish moss, also called carrageen moss or pearl moss, is a red seaweed that grows along the coasts of Europe and North America. It is often purchased in bulk by food manufacturers for the purpose of making jellies, through it is also used to make the popular thickener and stabilizer, carrageenan, which is found in many milk products and processed foods. Irish moss is loved for its medicinal qualities, and its nutritional profile – owing…
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…
