Seaweed that can be eaten is a vegetable that grows in the ocean. It is a food source for both ocean animals and people, who eat it in many different ways. In terms of nutrition, seaweed is unique in that it can take in large amounts of iodine from the ocean. The human body can’t make iodine on its own, but it needs it for healthy thyroid function. Seaweed is also a great source of micronutrients like folate, calcium, magnesium, zinc, iron, and selenium.
Edible seaweed has been harvested and used in Asian cooking, especially in Japan and Korea, for a long time. It is low in calories and full of nutrients. Most people around the world call the different kinds of seaweed by their Japanese names. This is because seaweed is an important part of many well-known Japanese dishes, like miso soup and sushi rolls.
What kind of seaweed goes into the sheets of seasoned, crunchy seaweed snacks we love so much? How is agar-agar jelly made? What kind of seaweed? What kind of algae is called “green caviar”? We look at six common types of seaweed and how they can be used in food.
Nori
Nori is one of the most well-known seaweeds on this list. It is also called “zicai” in Chinese and “gim” in Korean. Most of the time, the dried red seaweed comes in thin, dark green or black sheets that we eat as a snack or use to make sushi rolls. Nori sheets that have been dried or toasted can easily pick up moisture from the air. To keep them from getting soft, store them in airtight containers with a desiccant.
Kombu
Kombu is a type of seaweed that comes from the same family as kelp. It is an essential part of making dashi, a clear but flavorful stock that is the base of Japanese cooking. This brown seaweed is usually sold dry in wide strips. It is rehydrated and used to make dashi, shabu-shabu broth, and sushi rice seasoning. Kombu is also used to make a Japanese tea called kombucha, which should not be confused with the trendy fermented probiotic drink with the same name.
Wakame
Wakame is a type of brown kelp, even though its thick, slippery parts are dark green. It grows in many coastal areas around the world. Wakame is slightly sweet and has a silky texture. It is used to make seaweed salads and is also chopped up and put in miso soup. Most of the time, it comes in vacuum packs dried or salted. In Korea, wakame is added to seaweed soup that is served on birthdays and to new moms. Don’t put too much wakame in soups, though, because it grows a lot when it’s cooked and gets slimy if it’s cooked too long.
Ogonori
This type of seaweed is called Gracilaria by scientists, but people in the West call it “sea moss.” This purple-colored mossy seaweed is a popular ingredient in the Caribbean and Hawaii, where it might be found in a bowl of poke. Ogonori is also where agar-agar comes from. Agar-agar is a jelly-like substance that can be used instead of gelatin in vegetarian dishes. Some types of algae, like ogonori, have parts of agar-agar in their cell walls. These parts are released when the algae are boiled. It can be used to make jellies, puddings, and custards. It comes in dried strips or as a powder.
Umibudo
Sea grapes are one of the few types of seaweed that are sold fresh instead of dried. The tiny clusters of bubble-like leaves that grow on long stems are kept fresh this way. Like caviar, when you eat these tiny pearls, they burst in your mouth and let out the salty taste of the sea. Sea grapes are also eaten in Sabah, Malaysia, where they are called latok, and in the Philippines, where they are called arosep. However, they are mostly served in Japan, especially on the island of Okinawa. Umibudo is a staple in Okinawan food because it tastes good and is good for you. Because of this, it is sometimes called “longevity seaweed.” The extra salt is removed by boiling them and then putting them in cold water. In Okinawa, they are often eaten raw with soy sauce.
Greenlaxy is created to bring the most fresh and high quality product to customer. KADOSACHI sea grape is one of our best organic product. It is Vietnam sea grape which is picked in clean, natural conditions. We take great care to make sure that no chemicals or additives are used and that stocks are replenished for the next growing cycle.
We pledge to provide you with service “from the heart” by utilizing a meticulous procedure, professionally-tested products, and a passionate team.
Let’s discover our store at greenlaxy.com or kadosachi.net to take your organic lifestyle to the next level. We’re now available on Amazon!
Hijiki
Hijiki is brown when it grows along the rocky coasts of Japan, Korea, and China, but when it is boiled and dried for distribution, it turns black. Dried hijiki tastes very strong and salty, and when it’s rehydrated and ready to eat, it looks like thin strands. In Japan, hijiki is often cooked with fish or vegetables and seasoned with soy sauce and sugar. In Korea, the seaweed is called tot and is eaten as a side dish or cooked with rice. Studies have shown that hijiki has a high level of inorganic arsenic, which can increase the risk of cancer. It also has dietary fiber and minerals like iron, calcium, and magnesium. It is best to eat hijiki only once in a while.
