Japanese Seaweed

Japanese seaweed is a versatile and nutritious ingredient that adds depth, flavor, and texture to a wide range of dishes.Whether it’s the savory, umami-rich taste of kombu in a soup stock, the refreshing bite of wakame in a salad, or the delicate crispness of nori in sushi, seaweed plays an essential role in the culinary landscape of Japan.  Here are some of the most commonly used types of Japanese seaweed: Nori, Wakame, Kombu, Hijiki, Aonori, Arame, Namagiri.

Japanese seaweed is not only delicious but also packed with nutrients. Rich in vitamins (such as A, C, and K), minerals (especially iodine and calcium), and antioxidants, seaweed contributes to a healthy diet. It is known for its potential to aid digestion, support thyroid function, and provide a variety of other health benefits.