Types of Edible Seaweed

It is one of many species of seaweed used in Asian cuisine. Usually purchased in a dried state, it is reconstituted quickly, taking about five minutes. Arame comes in dark brown strands, has a mild, semi-sweet flavor, and a firm texture.

Edible seaweed, or sea vegetables, are algae that can be eaten and used in the preparation of food. They typically contain high amounts of fiber. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae.

Dulse and kelp are edible seaweeds that have been harvested for years for their high mineral content and nutritional value. Dulse, also known as sea lettuce flakes, Rhodymenia palmate or red dulse, is a type of red seaweed harvested along the waters of Canada and the Atlantic coast, while the fronds may grow on shells or in tidal areas on rocks.

Hijiki Seaweed Scientifically known as Sargassum fusiforme, hijiki is a type of seaweed that is typically brown or dull green when cultivated or collected in the wild. It grows on the coastlines on Japan, China, and Korea, and has become a staple variety of seaweed in many cultural dishes.

Irish moss is a natural seaweed full of vitamins & minerals that makes it an essential product for vegans & vegetarians. Discover the benefits of Carrageen. Irish moss is a natural seaweed full of vitamins & minerals that makes it an essential product for vegans & vegetarians.

Seaweed; Use as Dashi; Kombu; Kombu is the only seaweed which can make Dashi. Dashi is widely used in Japanese cuisine and is the base of the seasoning. How to Make Dashi Broth: Use as Ingredients; Kombu; Kombu itself is a versatile ingredient, with its chewy texture and Umami taste.

Nori is the Japanese word for do and it refers to dried seaweed sheets made from the edible red algae species called porphyra yezoensis and porphyra tenera. Nori tends to turn a blackish green when dried.

Wakame is an edible seaweed that is commonly used in Japanese cuisine. It has an unusual brown or deep green color because it contains fucoxanthin, a unique compound rarely found in vegetables, which has several medicinal and nutritional qualities.