Seaweed are algae that grow along rocky shorelines. Alternative names in English are sea vegetables or sea greens. In Japanese common names include wakame and nori.
Seaweed and leafy green vegetables have similar nutritional benefits.
Wakame is nutrient-dense, low in fat as well as an amazing source of omega-3s, which lowers the risk of heart disease, depression, and arthritis. Seaweed is rich in minerals and iodine, supports thyroid hormones and improves skin health. (1) Scientific research support is presented in the background paper available here.
Seaweed is normally classified into three groups by the leaf color: green, brown and red. Shallow waters receive a lot of sunlight, and the algae are green. Next is brown. Red algae are found in the depths. For examples of the different types of edible seaweed, please click here.
Some examples of seaweed in Japanese cuisine follow.
Nori is the “sushi seaweed”, and is particularly dense in protein, around 40% protein by weight.
Kombu is the seaweed in miso soup, being one of the main ingredients of dashi, used as the broth.
Wakame most commonly appears in Japanese salads.
Mekabu is the edible part of the wakame plant root. In Japan it is sold both fresh and dried.